Print

Caldo de Pollo Recipe

Print Recipe

★★★★★

4.4 from 145 reviews

Caldo de Pollo is a comforting Mexican chicken soup loaded with tender chicken thighs, fresh vegetables like carrots, celery, zucchini, and corn, simmered in a flavorful broth seasoned with cumin and bay leaf. It’s served with a scoop of cooked rice, garnished with fresh cilantro and lime wedges, making it a hearty and satisfying meal perfect for any day.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium Onion, diced
  • 3 medium Carrots, peeled and cut into 1-inch chunks
  • 3 stalks Celery, cut into 1-inch chunks
  • 2 Garlic cloves, minced
  • 1 medium Zucchini, cut in half lengthwise, then sliced into 1-inch chunks

Proteins

  • 2 pounds Boneless skinless chicken thighs

Broth and Liquids

  • 1 tablespoon Cooking oil (olive, canola, or avocado)
  • 2 cups Water
  • 32 ounces Low-sodium chicken broth
  • 15 ounces Canned diced tomatoes (with the juice)

Other Ingredients

  • 15 ounces Canned corn, drained
  • 1 teaspoon Ground cumin
  • 1 Bay leaf
  • Kosher salt, to taste (approx. 1 teaspoon plus more if needed)
  • Black pepper, to taste (approx. ½ teaspoon)
  • 1 ½ cups Cooked Mexican rice or white rice
  • Cilantro and lime wedges, for serving

Instructions

  1. Cook the vegetables: Melt 1 tablespoon of olive oil in a dutch oven over medium heat. Add diced onion, celery, and carrots. Cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes. Then add minced garlic, ground cumin, bay leaf, black pepper, and kosher salt. Continue cooking, stirring often, for another 1-2 minutes to toast the spices and release their flavors.
  2. Add chicken and broth: Place the boneless skinless chicken thighs into the pot, then add drained canned corn, canned diced tomatoes with their juice, 2 cups of water, and 32 ounces of low-sodium chicken broth. Stir to combine all ingredients and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer gently for 20-30 minutes until the chicken is cooked through and the vegetables are tender.
  3. Finish cooking the soup: Remove the chicken from the pot and place it on a cutting board. Add the sliced zucchini to the simmering soup and cook uncovered for 5-10 minutes until the zucchini is tender. Meanwhile, shred or chop the cooked chicken thighs into bite-sized pieces. Return the shredded chicken back into the soup to combine.
  4. Serve: Remove the soup from heat. To serve, add about ¼ cup of cooked Mexican or white rice to each bowl. Ladle the hot soup over the rice. Garnish with fresh cilantro and serve with lime wedges on the side to squeeze over the soup for added brightness.

Notes

  • You can use any cooking oil you prefer, such as canola or avocado oil, for a neutral flavor.
  • Low-sodium chicken broth helps control salt levels, but season to taste at the end.
  • If you prefer a spicier soup, add a pinch of chili powder or red pepper flakes when cooking the vegetables.
  • Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Using boneless skinless chicken thighs keeps the meat tender and juicy during simmering.
  • For a lighter version, substitute chicken thighs with chicken breast, but watch timing as breast can dry out.
  • For added depth, you can sear the chicken in the oil before simmering, though it is optional.

Keywords: Caldo de Pollo, chicken soup, Mexican soup, comforting soup, chicken and rice soup, healthy soup, easy dinner

Find it online: https://savorandsimmer.com/caldo-de-pollo-recipe/