Caldo De Pollo (Mexican Chicken Soup) Step By Step Authentic, Traditional, and Delicious

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a common herb that can substitute cilantro's flavor.

Slice one onion in half and set aside.

Cut the tips off the garlic and reserve the ends.

Clean and wash the chicken pieces, pat dry, and place them in a large quart pot.

Add the halved onion and garlic to the pot with the chicken.

Fill the pot with about 8 cups of water (4 cups, then 4 more).

Add 2 teaspoons of salt to the pot.

Set the pot on high heat and wait for it to come to a boil.

While waiting, peel and cut the carrots into large chunks, discarding the tips.

Peel the hard layer from the remaining onion and cut it into chunks, setting aside.

Once the pot comes to a boil, reduce heat to medium and skim off any foam from the top for a clear broth.

Add 2 teaspoons of chicken bouillon to the pot and stir.

Cover the pot and reduce heat to medium-low, cooking for 20 minutes.

After 20 minutes, check the chicken and remove the soft onion and garlic from the pot.

Increase the heat back to medium and add the chopped carrots and onion to the pot.

Add frozen corn to the pot and stir, cooking for about 10 minutes to soften the vegetables.

Prepare a salsa by adding a jalapeno and a tomato to the pot.

Slice the Mexican squash and set aside.

Cut 5 red potatoes into quarters, placing them in water to prevent browning until ready to use.

Chop lime and cilantro, removing the stems from the cilantro and chopping it finely.

After 10 minutes of cooking, drain the water from the potatoes and add them to the pot along with the zucchini.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary