Caldo de Pollo
Caldo de Pollo is a comforting and flavorful Mexican chicken soup made with tender chicken, hearty vegetables and a rich, savory broth.
Servings: 6 servings
Ingredients
- 6 boneless skinless chicken thighs, or your favorite chicken pieces
- 8 cups water
- 1 medium onion, quartered
- 1 jalapeño pepper, seeded and halved
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon oregano
- 3 Roma tomatoes
- 3 medium chopped carrots
- 3 ribs chopped celery
- 3 ears corn, halved
- 2 large chopped russet potatoes peeled
- chopped cilantro and lime, optional for garnish
Instructions
- Heat the 8 cups water in a large pot on the stove over medium-high heat. Add the 6 boneless skinless chicken thighs, 1 medium onion, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons salt, and 1 teaspoon pepper to the water. Bring to a boil, reduce the heat to medium-low, cover, and gently boil for 20 minutes.
- Remove 1 cup of the broth and pour it into a blender. Use a small strainer to remove the onion, jalapeño, and garlic from the water then add them to the blender. Add 1 teaspoon chicken bouillon powder, 1 teaspoon oregano, and 3 Roma tomatoes. Blend the vegetables until smooth.
- Take the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot along with the vegetable puree, 3 medium chopped carrots, 3 ribs chopped celery, 3 ears corn, and 2 large chopped russet potatoes. Cover and gently boil until the vegetables are tender, about 10-15 minutes.
- Serve the soup fresh with toppings like cilantro, lime, hot sauce, or Mexican Rice.
Nutrition
Calories: 267kcal | Carbohydrates: 30g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1017mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5506IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg
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