The Fearless Chef | How to Make Caldo de Pollo | Mexican Chicken Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients, while yams can be cheaper.

Pre-chop all vegetables into bite-sized pieces, separating those that take longer to cook from those that cook quicker.

Chop half an onion and peel garlic cloves, using fresh garlic if possible.

In a large pot, brown the chopped onion and garlic until aromatic.

Add chicken pieces to the pot to brown with the onion and garlic.

Pour in any leftover chicken broth and additional water to enhance the flavor.

Season the mixture with Lowry's seasoning and adjust to taste.

Add the vegetables that take longer to cook (carrots, potatoes, and tomatoes) to the pot.

Cover the pot and wait for it to boil, then check the seasoning and adjust as necessary.

After checking the potatoes and carrots for doneness, add the quicker-cooking vegetables (zucchini and sweet corn) to the pot.

Cover the pot again and cook for an additional 5-10 minutes until the zucchini is tender.

Check the doneness of the zucchini; if still hard, cover and cook for another 5-10 minutes until soft.

Once everything is cooked through, serve the caldo de pollo hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary