Warm, nourishing, and deeply comforting, Caldo de Pollo is a traditional Mexican chicken soup that combines tender chicken, vibrant vegetables, and a rich broth. Perfect for chilly days or whenever you need a soothing pick-me-up, this dish carries both flavor and heartwarming nostalgia. Passed down through generations, this recipe holds a special place in my family’s kitchen. My Mama Narci, known for her culinary magic, always prepared this soup when someone was feeling under the weather or when we gathered for family meals during the colder months. This simple yet flavorful soup is a testament to the power of fresh ingredients and love in the kitchen.
Not only is this soup delicious, but it’s also a nutrient-packed meal. It features a medley of fresh vegetables such as carrots, potatoes, zucchini, and cabbage, paired with tender chicken. The addition of chayote and chickpeas adds a delightful texture and boosts the soup’s nutritional value. The broth, enriched with a tomato and onion puree, is infused with garlic and bouillon for a depth of flavor that feels like a warm hug in every spoonful.
This versatile recipe can easily be customized based on your preferences. You can serve it with fresh cilantro, a squeeze of lime, creamy avocado, and warm corn tortillas on the side for the ultimate experience. Whether it’s for a comforting family dinner or a remedy for feeling under the weather, Caldo de Pollo will become a staple in your home, just as it has been in mine.
Ingredients
For the Soup:
- 8 ½ cups water
- 1 lb Sanderson Farms Chicken leg quarters
- 1 tbsp chicken bouillon
- 4 garlic cloves, minced
- 1 tbsp olive oil
- ½ medium onion
- 3 medium tomatoes
- 2 large carrots
- 3 medium potatoes
- ½ small cabbage
- 1 small chayote
- 1 zucchini
- 2 ears of corn
- 2 cups canned chickpeas
- Salt, to taste
To Serve:
- Fresh cilantro
- Fresh limes
- Corn tortillas
- Avocado
Instructions
- Prepare the Vegetables: Roughly chop all vegetables and separate into two piles: one with carrots, corn, and chayote, and the other with potatoes, zucchini, and cabbage.
- Make the Tomato Puree: Blend 1 cup of water, onion, tomatoes, and chicken bouillon until smooth.
- Sauté the Garlic: Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Simmer the Tomato Puree: Pour the tomato puree into the pot and simmer for 3-5 minutes to enhance the flavor.
- Build the Broth: Add 8 cups of water to the pot and bring to a gentle simmer.
- Cook the Chicken & First Vegetables: Add chicken leg quarters, carrots, corn, and chayote. Simmer for 10 minutes.
- Add Remaining Vegetables: Add the potatoes, zucchini, cabbage, salt, and chickpeas. Simmer for an additional 10 minutes until all vegetables are tender and the chicken is fully cooked.
- Serve: Ladle the soup into bowls and top with fresh cilantro, a squeeze of lime juice, and slices of avocado. Serve with warm corn tortillas on the side.
Enjoy a bowl of this soul-soothing Caldo de Pollo—perfectly balanced in flavor and brimming with love!