Delicious Mexican Chicken Soup (Caldo de Pollo) Recipe

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs provide a richer flavor at a lower cost.

avocado

🥗Healthier: sliced cucumber

💰Cheaper: sour cream

Sour cream adds creaminess at a lower price.

Rinse the chicken thoroughly under cold water and remove giblets if present.

Place the chicken in a large pot and fill with water to cover by about 2 inches.

Cook the chicken on medium-high heat for about 1 hour, skimming off impurities after 30 minutes.

Peel and cut the russet potatoes into bite-sized chunks, and rinse them.

Cut mini red potatoes into fourths and rinse them.

Cut 3 zucchinis into smaller pieces after removing the ends.

Slice 3 celery sticks into small pieces.

Cut 1 medium to large onion into small pieces.

Cut about 3/4 of a cabbage into large chunks.

Cut mini carrots in half or slice at an angle for presentation.

Chop 1 whole bush of cilantro.

After 1 hour, shred the chicken and set it aside.

Add potatoes, carrots, and chopped onions to the broth.

Add 3 tablespoons of coarse salt, 2 tablespoons of garlic powder, 1 tablespoon of chicken bouillon, 2 tablespoons of cumin, and 2 tablespoons of Mexican oregano to the pot.

Add chopped celery, zucchini, 1 small can of tomato sauce, and cabbage to the mix.

Add about 1 teaspoon of black pepper and chopped cilantro.

Add 8 mini frozen corn on the cob to the pot.

Cook together for 40 minutes on medium heat, adjusting to low if needed.

After 40 minutes, add the shredded chicken and cook for another 15 to 20 minutes on low until potatoes are fork-tender.

Cooking Techniques

Equipment Needed

Spice Level: