Caldo De Pollo (Homemade Mexican Chicken Soup)
Homemade Mexican chicken soup, packed with protein, vitamins, and warmth, it's a soothing choice, especially when under the weather.
Ingredients
For the Chicken Stock:
- 3 pounds chicken pieces thighs or drumsticks, or your favorite pieces
- 8 cups water
- 2 tbsp salt
- 1 tbsp black pepper
- 3 tbsp garlic minced
- 3 bay leaves
For the Chicken Soup:
- 3 potatoes cut into large chunks
- 2 carrots cut into large chunks
- 1 large white onion cut into large chunks
- 2 stalks celery cut into large chunks
- 2 zucchinis cut into large chunks
- 2 jalapeno peppers sliced
- 2 ears corn quartered
- 3 medium-sized tomatoes cut into large chunks
- 1/4 cabbage cut into large chunks
- 8 ounces tomato sauce
- Fresh lime juice of 1 lemon
For the Garnish:
- Red pepper flakes, fresh chopped cilantro, sliced avocado, lime wedges
Instructions
Chicken Stock
- In a large pot, combine the chicken pieces, salt, pepper, minced garlic, bay leaves, and water.
- Cover and bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 1 to 1.5 hours. Skim off any foam that rises to the top during simmering.
- Once the chicken is cooked and the flavors have melded, carefully remove the chicken and set them into a large bowl. Shred the chicken from the bones and discard the bay leaves.
Caldo De Pollo (Chicken Soup)
- Add the potatoes, carrots, onions, and celery, and let the soup simmer for about 20-30 minutes, or until the vegetables are tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage, tomato sauce, and cabbage. Simmer for 10 minutes.
- Add the shredded chicken back to the pot and taste for salt and pepper, adding as needed.
- Once the soup is ready, ladle it into bowls.
Serving
- Customize each bowl with a sprinkle of spicy red pepper flakes, a handful of freshly chopped cilantro, sliced avocado, and a lime wedge on the side.
