Caldo de Pollo (Mexican Chicken Soup)

A hearty and nutritious Mexican chicken soup featuring tender chicken pieces and chunky vegetables in a flavorful broth.

Time & Servings

• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes
• Servings: 8

What Is Caldo de Pollo?

Caldo de Pollo is a traditional Mexican chicken soup that distinguishes itself from other Latin American chicken soups by using whole chicken pieces rather than shredded meat. The soup features large chunks of vegetables simmered in a rich chicken broth.

Ingredients

• 5 pounds chicken leg quarters
• 2 gallons water
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 chicken bouillon cube
• 4 large carrots, cut into large chunks
• 4 large potatoes, cut into large chunks
• 4 zucchini, cut into large chunks
• 1 chayote, cut into large chunks
• 1 large white onion, cut into large chunks
• ½ bunch fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, bring water to a boil with chicken, minced garlic, salt, and garlic powder.
2. Reduce heat and simmer until meat falls off the bone (1-2 hours).
3. Add chicken bouillon and vegetables, then simmer until tender (45 minutes to 1 hour).
4. Add cilantro and simmer for an additional 5 minutes.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to one week
• Reheat thoroughly on the stovetop or in the microwave before serving

Cook’s Notes

• Keep the pot covered during cooking
• Adjust salt to taste
• Recipe can be customized with additional vegetables such as corn, celery, cabbage, or tomatoes
• Consider serving with Spanish rice on the side

Nutrition Information (per serving)

• Calories: 606
• Fat: 25g
• Carbohydrates: 42g
• Protein: 52g
• Vitamin C: 54mg
• Calcium: 110mg
• Iron: 5mg
• Potassium: 1490mg

Nutritional values are based on a 2,000-calorie diet and may vary.