How to Make the Best MEXICAN CHICKEN SOUP | Caldo de Pollo

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.

Grab a large pot and add 4 quarts of water and salt.

Add 4 lbs of chicken to the pot and set it on high heat to bring it to a boil.

Once boiling, skim off the impurities from the chicken.

Add cilantro, 1 small red bell pepper, fresh oregano, celery, 5 bay leaves, 1 onion, 6 garlic cloves, leek tops, 1 teaspoon thyme, 1 teaspoon rosemary, 5 whole cloves, and 1 teaspoon peppercorn to the pot.

Reduce heat to medium, cover, and cook for 45 minutes, removing the drumsticks after 25 minutes to prevent overcooking.

After 45 minutes, remove the rest of the chicken and scoop out the vegetables and spices, ensuring to remove the peppercorn and whole cloves.

With just the broth left in the pot, add 3 ears of corn, 3 Roma tomatoes, 1 chayote, and 8 oz of baby carrots, cooking for 15 minutes.

After 15 minutes, add 3 potatoes and cook for another 10 minutes.

After 10 minutes, add cabbage, 2 Mexican calabacitas, and fresh green beans, then return the shredded chicken to the pot.

Allow the soup to continue cooking for another 5 to 7 minutes until all vegetables are tender.

Serve the soup with a squeeze of lime juice, cilantro, and salsa, alongside tortillas.

Cooking Techniques

Equipment Needed

Spice Level: