Description
Caldo de Pollo is a comforting Mexican-style chicken soup packed with tender bone-in chicken thighs, fresh vegetables like carrots, celery, potatoes, and chayote, flavored with a blend of chili powder, cumin, oregano, and roasted tomatoes. Served with fresh toppings like avocado, cilantro, and lime juice, this hearty soup makes a flavorful and satisfying meal ideal for any season.
Ingredients
Scale
Chicken and Broth
- 3 tablespoons olive oil divided
- 5 bone-in skinless chicken thighs
- 9 cups low sodium chicken broth
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
- 1 15 oz. can fire roasted tomatoes with juices
- 1 4 oz. can mild diced green chiles
- 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
Finishing Ingredients
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro more or less to taste
Toppings (optional)
- Avocado slices
- Diced tomatoes
- Extra cilantro
- 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. Once very hot, add chicken thighs and sear each side until golden brown. Remove chicken to a plate and do not clean the pot.
- Sauté Onions and Jalapeno. Add 1 tablespoon olive oil to the same pot. Add chopped onions and minced jalapeno pepper, cooking for about 3 minutes until softened.
- Add Vegetables and Spices. Stir in sliced carrots, celery, potatoes, chili powder, ground cumin, oregano, coriander seeds, smoked paprika, salt, and pepper. Cook for an additional 3 minutes to combine flavors. Add minced garlic and sauté for 30 seconds more.
- Add Chicken and Broth. Return the seared chicken thighs to the pot. Add fire roasted tomatoes with juices, diced green chiles, and the chicken broth.
- Simmer Soup. Cover the pot and bring the soup to a boil. Reduce heat to a simmer and cook uncovered for 25 minutes, or until the chicken is cooked through and tender.
- Remove Chicken and Add Vegetables. Take the chicken out of the pot onto a cutting board. Add chopped chayote and corn to the soup, then gently simmer for 10 more minutes or until the chayote is tender.
- Shred and Return Chicken to Soup. Remove bones from the chicken and shred the meat. Stir the shredded chicken back into the pot with lime juice and chopped cilantro. Heat through thoroughly.
- Serve and Garnish. Ladle the soup into bowls over rice if desired, and top with optional avocado, tomatoes, cilantro, sour cream, lime juice, and hot sauce as preferred.
Notes
- Chicken Options: Bone-in chicken thighs provide the juiciest result. You may substitute chicken breasts, but watch for overcooking as they are leaner and less forgiving. Shredded rotisserie chicken can be added at the end of cooking with the cilantro for convenience.
- Chayote Substitute: If chayote is unavailable, baby squash or any similar squash works well as a substitute.
- Prep Ahead: Vegetables can be chopped in advance and stored airtight in the refrigerator. Keep potatoes submerged in water to prevent browning.
- Adjusting Spice Level: For milder soup, omit the jalapeno, reduce chili powder to 2 teaspoons, and pepper to 1/4 teaspoon. Taste at the end and add more spices or hot sauce as desired.
- Strain Fat: Skim any excess fat from the top during simmering for a lighter soup.
- Cooking Time: Adjust chicken cooking time based on size and sear quality; cook longer if chicken is not shredding easily or vegetables are not fork tender.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 270 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
