Caldo de Pollo Recipe (Mexican Chicken Soup)

🧂 Ingredients

• 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 pods, if desired
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 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
• Spicy red pepper flakes

  fresh chopped cilantro, hot sauce, lime wedges

Instructions

• 1 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.
• 2 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.
• 3 Strain the chicken stock and discard the solids.
• 4 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.
• 5 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.
• 6 Add the shredded chicken back to the pot and stir in juice from 1 lime. Heat
  through. Taste and adjust for salt.
• 7 Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot
  sauce, and lime wedges. Enjoy.

Nutrition Info