Caldo de Pollo (Mexican Chicken Soup)
Caldo de Pollo is a comforting and nourishing traditional Mexican chicken soup made with tender chicken, hearty vegetables, and flavorful spices. This rich, aromatic dish is perfect for cold days or when you need a warm, restorative meal. Serve it with warm tortillas and a squeeze of fresh lime for an authentic Mexican experience.
Ingredients
- 5 pounds chicken leg quarters
- 2 gallons water
- 2 tablespoons minced garlic
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 chicken bouillon cube
- 4 large carrots peeled and cut into large chunks
- 4 large potatoes peeled and cut into large chunks
- 4 zucchinis cut into large chunks
- 1 chayote cut into large chunks
- 1 large white onion cut into large chunks
- ½ bunch fresh cilantro chopped
- Optional: Lime wedges tortillas, hot sauce, or diced onions for serving
Instructions
- Place chicken legs into a large stockpot and pour water over the chicken.
- Add the minced garlic, salt, and garlic powder to the pot.
- Cover and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 1 to 2 hours, until the chicken meat falls off the bones.
- Stir in the chicken bouillon cube until dissolved.
- Add the carrots, potatoes, zucchini, chayote, and onion. Simmer for an additional 45 minutes to 1 hour, until the vegetables are tender.
- Stir in the chopped cilantro and simmer for another 5 minutes.
- Adjust seasoning with additional salt, pepper, or lime juice if needed.
- Serve hot with optional garnishes like lime wedges, tortillas, or hot sauce.
Notes
- This soup can be stored in an airtight container in the fridge for up to one week.
- For a spicier version, add a jalapeño while simmering.
- The recipe can be customized with other vegetables like corn on the cob or cabbage.