Caldo de Pollo Recipe (Mexican Chicken Soup)

Name: Caldo de Pollo Recipe (Mexican Chicken Soup)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican, Latin American, American
Ingredients: FOR THE HOMEMADE CHICKEN STOCK; 3 pounds chicken pieces use a whole chicken or your favorite pieces; 8-10 cups water; 1 large onion rough chopped; 2 celery stalks rough chopped; 10 cloves garlic rough chopped; 5 chile de arbol peppers you can use other dried po; 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; FOR THE CHICKEN SOUP; 3 potatoes cut into bite sized pieces; 2 carrots cut into bite sized pieces; 2 zucchinis cut into bite sized pieces; 2 jalapeno peppers sliced (if desired); 2 ears of corn quartered; 3 medium sized tomatoes cut into bite sized pieces; 1/4 head cabbage chopped; 8 ounces tomato sauce; Juice from 1 lime; Other optional vegetables and seasonings see recipe notes

10 steps

Prep:15minCook:1h 30min

Updated at: Mon, 20 May 2024 20:28:04 GMT

Ingredients

16 servings

3 poundschicken pieces

use a whole chicken or your favorite pieces

8 cupswater

10 clovesgarlic

5chile de arbol peppers

you can use other dried po

3bay leaves

1 tablespoonblack peppercorns

cut into bite sized pieces

2carrots

cut into bite sized pieces

2zucchinis

cut into bite sized pieces

2 earscorn

medium sized, cut into bite sized pieces

0.25 headcabbage

chopped

8 ouncestomato sauce

Instructions

Step 1

MAKE THE HOMEMADE CHICKEN STOCK

Step 2

To a very large pot, add the chicken parts with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1 hour. You can simmer longer if you'd like to develop more flavor.

Step 3

Carefully remove the chicken and set them into a large bowl. Shred the chicken from the bones and discard the bones. You can keep or discard the chicken skin, as desired. Set aside for now.

Step 4

Strain the chicken stock and discard the solids.

Step 5

MAKE THE CALDO DE POLLO (Chicken Soup)

Step 6

Add the chicken stock back to the same large pot and heat to a simmer. Add the potatoes and carrots and simmer for 20 minutes. The vegetables should start to become tender.

Step 7

Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables have all become tender to your preference.

Step 8

Add the shredded chicken back to the pot and stir in juice from 1 lime. Heat through. Taste and adjust for salt.

Step 9

Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges. Enjoy.

Step 10

Notes Makes about 4 quarts. You can easily include other vegetables in your caldo de pollo. This soup was made to load it up. Some favorites include onion, celery, garlic, peppers, chayote, squash, beans and others. Some recipes skip the tomatoes and tomato sauce for a clearer chicken stock base. Try your caldo de pollo with rice.