Caldo de Pollo, or Mexican chicken soup, is more than just a meal; it's a comforting hug in a bowl, a taste of home, and a remedy for what ails you. This vibrant and flavorful soup is a staple in Mexican cuisine, passed down through generations and cherished for its simplicity and deeply satisfying taste. The rich broth, tender chicken, and an array of vegetables combine to create a culinary masterpiece that's both nourishing and delicious. Whether you're battling a cold, seeking a warming dinner, or simply craving something comforting, Caldo de Pollo is the perfect choice.
Its versatility allows for endless variations, from adding different spices to incorporating unique vegetables. However, the essence remains the same: a deeply flavorful broth brimming with goodness. Ready to experience the magic of homemade Caldo de Pollo? Let's dive into the step-by-step process and create this heartwarming soup together.
Tools Needed
- Pot
Ingredients
- Whole Chicken: 5 lbs
- Water
- Zucchini: 2
- Carrots: 12 oz bag of petite carrots
- Cabbage
- Red Potatoes
- Onion: 1 whole
- Cilantro: 1 bunch
- Celery or Green Bell Pepper
- Mini Corn on the Cob: 1 package
- Garlic Powder: 2 tablespoons
- Cumin: 2 tablespoons
- Mexican Oregano or Regular Oregano: 2 tablespoons
- Bay Leaf: 1
- Chicken Bouillon: 2 tablespoons or 2 cubes
- Salt: 1 tablespoon
- Black Pepper
- Tomato Sauce: 1 small can
- Lime
- Spanish Rice
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Fill a pot with water about three inches above the chicken. Cook the chicken on medium-high heat for approximately one hour, or until cooked through (slightly pink is okay).
- Skim off impurities that form at the top of the pot.
- Remove the chicken from the pot, remove the skin, and shred or cut into bite-sized pieces.
Step 2. Season and Simmer Vegetables
- Add potatoes and carrots to the chicken stock.
- Add garlic powder, cumin, oregano, bay leaf, chicken bouillon, and salt to the pot. Add a little more water and cook for 5-10 minutes.
- Add the remaining vegetables (onion, cabbage, celery/bell pepper, corn) to the pot.
- If the chicken is slightly pink, add it now, along with tomato sauce and pepper. If fully cooked, add it in the last 10 minutes.
Step 3. Finish and Serve
- Add cilantro. Mix well and cook for 30 minutes, or until potatoes are easily pierced.
- Serve with Spanish rice (optional) and a squeeze of lime.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Using a whole chicken adds more flavor to the broth due to the bones.
- If you dislike the taste of cilantro, you can omit it.
- You can substitute your favorite vegetables.
Nutrition
- Calories: approximately 600-800
- Fat: 25-40gg
- Carbs: 50-70gg
- Protein: 60-80gg
FAQs
1. Can I use bone-in or boneless chicken for Caldo de Pollo?
Bone-in chicken is preferred for a richer, more flavorful broth. Boneless works, but the broth will be less intense.
2. How can I make my Caldo de Pollo spicier?
Add more chili peppers (like serrano or jalapeño), a pinch of cayenne pepper, or a dash of your favorite hot sauce to taste.
This Caldo de Pollo recipe is a testament to the simplicity and deliciousness of authentic Mexican cuisine. Enjoy the warmth and comfort of this flavorful soup, perfect for any occasion. Now go forth and make a big pot – you won't regret it!