Mexican•healthy

Caldo De Pollo

This EASY Caldo De Pollo recipe is a comforting and authentic Mexican chicken soup. It's loaded with vegetables making it the perfect healthy meal.

Ingredients

Quantities are shown as originally provided.

2 tablespoons olive oil
¾ medium white or yellow onion (chopped)
2 celery sticks (chopped)
4 large carrots
2 garlic cloves (whole or minced)
9 cups water
1 8 ounces can tomato sauce
2 large skinless boneless chicken breast
2 chicken legs bone in ((skin is optional))
2 chicken flavour bouillon cubes
1 tablespoon kosher or sea salt (if using fine salt, use half the amount) (or more to taste)
½ teaspoon black pepper (or more to taste)
1 teaspoon dried Mexican oregano
¼ cup chopped cilantro
1 corn on the cob (cut into 5 pieces)
1 chayote (cut into 2 inch cubes )
2 large russet potatoes (cut into 2 inch cubes )
2 medium zucchinis (cut into 2 inch cubes )
lime juice and hot sauce for serving.

1
Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion, celery and carrots. Saute until onions start to soften, about 3 minutes. Add the garlic and cook a minute more.
2
Add the water, tomato sauce, chicken, and spices. Bring to a boil and reduce the heat to a simmer. Cover and cook for about 30 minutes until the chicken starts to soften.
3
Add the cilantro, corn on the cob, chayote and potatoes and cook for 10 minutes. Then add the zucchini.
4
Taste for salt and pepper and add more if needed. Cover and simmer for 10 more minutes. Turn off the heat and let it sit for 5 more minutes before serving.
5
Ladle into bowls and drizzle lime juice and hot sauce.