Description
Caldo de Pollo is a comforting Mexican chicken soup loaded with tender chicken thighs, hearty vegetables like carrots, potatoes, celery, and chayote, all simmered in a savory broth infused with spices and fire-roasted tomatoes. This flavorful soup is served with fresh toppings such as avocado, cilantro, and lime for a nourishing and satisfying meal perfect for any day.
Ingredients
Scale
Chicken and Oils
- 3 tablespoons olive oil divided
- 5 bone-in skinless chicken thighs
Vegetables and Aromatics
- 1 large onion chopped
- 1 jalapeno pepper minced (optional)
- 4 medium carrots sliced 1/2-inch thick
- 4 stalks celery sliced into 1/2-inch thick
- 3 medium Yukon gold potatoes chopped into 1-inch chunks
- 6 garlic cloves minced
- 2 chayote, peeled, cored, chopped into 1-inch cubes
- corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained
Spices and Seasonings
- 2-3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Liquids and Canned Goods
- 1 15 oz. can fire roasted tomatoes with juices
- 1 4 oz. can mild diced green chiles
- 9 cups low sodium chicken broth
- 1 tablespoon lime juice
Fresh Herbs and Toppings
- 1/4 cup chopped cilantro (more or less to taste)
- Avocado slices
- Chopped tomatoes
- Sour cream
- Lime wedges
- Hot sauce
Instructions
- Heat Oil and Sear Chicken: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat until very hot. Add the chicken thighs and sear until golden brown on each side. Remove chicken to a plate and do not clean out the pot.
- Sauté Onions and Jalapeno: Add the remaining 1 tablespoon olive oil to the pot. Add chopped onions and minced jalapeno pepper and cook for 3 minutes until softened and fragrant.
- Add Vegetables and Spices: Stir in the sliced carrots, celery, chopped potatoes, chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Cook for another 3 minutes. Add minced garlic and sauté for 30 seconds more.
- Add Liquids and Chicken: Return the seared chicken thighs to the pot. Add the canned fire roasted tomatoes with their juices, diced green chiles, and the low sodium chicken broth.
- Simmer Chicken: Cover the pot and bring the soup to a boil. Then reduce the heat to a simmer and cook uncovered for 25 minutes or until the chicken is cooked through and tender.
- Remove Chicken and Add Additional Vegetables: Take the chicken out of the pot onto a cutting board. Add chopped chayote and sweet corn to the soup. Simmer gently for an additional 10 minutes until the chayote is tender.
- Shred Chicken and Finish Soup: While the vegetables cook, remove the skin and bones from the chicken and shred the meat. Stir the shredded chicken back into the pot along with lime juice and chopped cilantro. Heat through thoroughly.
- Serve: Ladle the caldo de pollo over bowls of rice if desired. Serve topped with avocado, chopped tomatoes, sour cream, additional cilantro, lime juice, and hot sauce according to taste.
Notes
- For juicier chicken, bone-in skinless thighs are recommended. Chicken breasts can be used but monitor closely to prevent drying out.
- Use shredded rotisserie chicken as a shortcut by adding it at the end with cilantro and lime.
- Chayote squash has a mild, slightly sweet flavor similar to baby squash. If unavailable, substitute with baby squash or other mild squash varieties.
- Prep vegetables ahead and store peeled chopped potatoes submerged in water in fridge to prevent browning.
- Adjust spice levels by omitting jalapeno and reducing chili powder and pepper for milder flavor.
- You can skim off any excess fat during simmering for a leaner soup.
- Simmer times may vary based on chicken size and vegetable chunk size; cook until chicken shreds easily and vegetables are tender.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
