Description
Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables, and a rich, savory broth. It combines shredded chicken, a puree of tomatoes and aromatics, and fresh vegetables simmered to perfection for a wholesome and satisfying meal.
Ingredients
Scale
Chicken and Broth
- 6 boneless skinless chicken thighs
- 8 cups water
- 1 medium onion, quartered
- 1 jalapeño pepper, seeded and halved
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon pepper
Seasonings and Puree
- 1 teaspoon chicken bouillon powder
- 1 teaspoon oregano
- 3 Roma tomatoes
Vegetables
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- 3 ears corn, halved
- 2 large russet potatoes, peeled and chopped
Optional Garnishes
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the broth: Heat 8 cups of water in a large pot over medium-high heat. Add the chicken thighs, quartered onion, halved and seeded jalapeño, garlic cloves, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and gently simmer for 20 minutes to cook the chicken and infuse the broth.
- Make the vegetable puree: Remove 1 cup of broth and pour it into a blender. Strain the onion, jalapeño, and garlic from the pot and add them to the blender along with chicken bouillon powder, oregano, and Roma tomatoes. Blend until smooth to create a rich, flavorful base.
- Shred the chicken: Take the cooked chicken out of the pot and shred it finely using two forks.
- Combine and cook vegetables: Return the shredded chicken to the pot along with the vegetable puree, chopped carrots, celery, corn ears, and chopped potatoes. Cover and gently simmer for 10 to 15 minutes until the vegetables are tender and the flavors meld together.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro and lime wedges if desired. Serve fresh with optional hot sauce or Mexican rice on the side.
Notes
- Boneless chicken thighs keep the soup tender and flavorful but bone-in pieces can also be used for richer broth.
- Adjust the seasoning by adding more salt or bouillon powder to taste after cooking.
- The vegetable puree adds thickness and depth; use fresh ripe tomatoes for best flavor.
- For spicier caldo, leave some seeds in the jalapeño or add sliced serrano peppers.
- Serve with warm tortillas or crusty bread for a complete meal.
