Caldo de Pollo Recipe

Caldo de Pollo, or Mexican Chicken Soup, is a comforting and flavorful dish that’s perfect for a cozy meal. This recipe features tender chicken, a medley of fresh vegetables, and a rich, aromatic broth. It’s a simple yet satisfying soup that’s sure to warm you from the inside out.

Ingredients

Here’s what you’ll need to make this delicious Caldo de Pollo:

• Boneless skinless chicken thighs: Or your favorite chicken pieces, for tender and flavorful chicken.
• Water: Forms the base of the broth.
• Medium onion: Quartered, for aromatic flavor.
• Jalapeño pepper: Seeded and halved, for a touch of heat.
• Garlic cloves: For aromatic intensity.
• Salt: To taste.
• Pepper: To taste.
• Chicken bouillon powder: Adds depth of flavor.
• Oregano: For a classic Mexican flavor.
• Roma tomatoes: For a rich and flavorful broth.
• Carrots: Chopped, for sweetness and texture.
• Celery: Chopped, for a fresh and savory flavor.
• Corn on the cob: Halved, for sweetness and texture.
• Russet potatoes: Peeled and chopped, for heartiness.
• Chopped cilantro and lime: Optional, for garnish and a fresh touch.

How to Make Caldo de Pollo

Step 1: Prepare the Broth

1. Heat the water in a large pot over medium-high heat.
2. Add the chicken thighs, quartered onion, jalapeño pepper, garlic cloves, salt, and pepper to the water.
3. Bring to a boil, reduce the heat to medium-low, cover, and gently boil for 20 minutes.

Step 2: Blend the Vegetables

1. Remove 1 cup of the broth and pour it into a blender.
2. Use a small strainer to remove the onion, jalapeño, and garlic from the pot and add them to the blender.
3. Add the chicken bouillon powder, oregano, and Roma tomatoes to the blender.
4. Blend until smooth.

Step 3: Shred the Chicken

1. Remove the chicken from the pot and shred it using two forks.

Step 4: Add Vegetables and Chicken

1. Return the shredded chicken to the pot along with the blended vegetable puree, chopped carrots, chopped celery, corn on the cob, and chopped russet potatoes.
2. Cover and gently boil until the vegetables are tender, about 10-15 minutes.

Step 5: Serve

1. Serve the soup hot with your favorite toppings, such as chopped cilantro, lime wedges, hot sauce, or Mexican rice.

How to Serve

• Main Course: Serve Caldo de Pollo as a hearty and satisfying main course.
• Side Dish: Pair it with Mexican rice or cornbread.
• Toppings: Garnish with chopped cilantro, lime wedges, diced avocado, or crumbled queso fresco.

Make Ahead and Storage

Storing Leftovers

Store leftover Caldo de Pollo in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.¹

Freezing

You can freeze Caldo de Pollo. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken broth instead of water?

Yes, you can use chicken broth for a richer flavor.

Can I make this soup in a slow cooker?

Yes, you can cook the soup in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or until the chicken is tender.

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of water. Add extra vegetables, such as mushrooms or sweet potatoes.

How can I make this soup thicker?

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the soup during the last few minutes of cooking.

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