Caldo de Pollo
Caldo de Pollo is a traditional Mexican chicken soup, and I’ve been known to say that it’s the most interactive soup I’ve ever had. Packed full of whole chicken pieces, corn on the cob, squash, potatoes, carrots, and other veggies, it’s absolutely packed with flavor. Typically served with tortillas, lime, and avocado, this soup will definitely fill you up. I serve it over rice for a warming dinner and make it as spicy as I can to combat a cold during the winter.
Caldo de Pollo
Caldo de Pollo: A traditional Mexican chicken soup, packed with veggies and spices, served over rice for a cozy meal.
- Prep Time15 min
- Cook Time1 hr 30 min
- Resting Time15 min
- Total Time2 hr
- Yield8
- Serving SizeServings
Ingredients
- 1 whole Chicken, cut into pieces
- 2 Carrots, cut into 1” chunks
- 2 stalks Celery, cut into 1” chunks
- 1 med. Onion, peeled whole
- 1 bulb Garlic, outer skin peeled off
- 2 Zucchini, halved lengthwise, then 2” chunks
- 2 ears Corn, cut into 2” chunks
- 2-3 Potatoes, halved lengthwise, then 2” chunks
- 2 Roma Tomatoes, quartered
- 1 small bunch Cilantro
- 2 lg. Bay Leaves
- 2 packets Saźon Goya con Culantro y Achiote
- 1/2 tsp. Cumin
- 1/2 tsp. New Mexico Chili Powder
- Water to cover, about 8-10 cups
- Salt and Pepper, to taste
Method
Cut chicken into appropriately sized pieces for a serving. Typically, a chicken is cut into 8 pieces.
Add to stock pot with bay leaves and fill with water about 2” above chicken.
Boil for 10-15 minutes, skim off the proteins that float to the top – it’s not scum, it’s proteins!
Boil 20-30 minutes partially covered.
Add Saźon Goya packets, cumin, chili powder, salt and pepper.
Reduce heat and simmer 10-15 minutes.
Add zucchini, potatoes, corn, and cilantro.
Simmer 10-20 minutes.
Serve in a large bowl and garnish as you wish.
Garnish with Lime wedges, Cilantro, Avocado, and Hot sauce!
