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    Caldo de Pollo (Mexican Chicken Soup)

    Team_DailyRecipesOnlineBy 5 Mins Read


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    Caldo de Pollo is a comforting and flavorful Mexican hen soup made with tender hen, hearty greens, and a wealthy, savory broth. It’s heat, nourishing, and excellent for cozying up on a cold day!

    Overhead shot of Caldo de pollo in a pot.Overhead shot of Caldo de pollo in a pot.

    Causes You’ll Love This Recipe

    • Filled with Recent Components: Loaded with tender hen and hearty greens, Caldo de Pollo is a good-for-you meal that’s tremendous filling.
    • Consolation in a Bowl: Heat, nourishing, and excellent for chilly days or if you’re simply craving one thing soothing. Serve with rice, warm tortillas, or homemade cornbread for a whole meal.
    • Nice for Leftovers: The flavors deepen over time, making it much more scrumptious the following day!

    It’s Value The Hype

    You guys! Caldo de Pollo is my new go-to hen soup. I’m in love with the extremely brilliant flavors that meld whereas they slowly simmer on the stovetop. The substances are much like conventional hen noodle soup. The variations are potatoes, hen thighs, tomatoes, jalapeno, and corn. Simply belief me and go make it already! It’s good to cozy as much as on a chilly day.

    Components Wanted

    Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

    Learn how to Make Caldo de Pollo

    Making Caldo de Pollo is less complicated than you suppose! Merely simmer the hen with veggies, then mix to create a wealthy, flavorful broth. Lastly, add the carrots, potatoes, and corn for a hearty and healthful meal. End with a squeeze of lime and a sprinkle of recent cilantro for the proper comforting bowl of soup.

    1. Cook dinner: Warmth the water in a big pot on the range over medium-high warmth. Add the hen thighs, onion, jalapeno, garlic, salt, and black pepper to the water. Carry to a boil, then cut back the warmth to medium-low, cowl, and gently boil for 20 minutes.
    2. Mix Greens: Take away 1 cup of the broth after which pour it right into a blender. Use a small strainer to take away the onion, jalapeño, and garlic from the water, then add them to the blender. Add the hen bouillon, oregano, and Roma tomatoes, then mix the veggies till clean. 
    3. Shred the Rooster: Take the hen from the pot and shred it utilizing two forks.
    4. Proceed to Cook dinner and Serve: Return the shredded hen to the pot together with the vegetable puree, carrots, and potatoes. Cowl and gently boil for about 10-Quarter-hour or till the greens are tender. Serve the soup recent with toppings like cilantro, lime juice, scorching sauce, or Mexican Rice.
    Overhead shot of a large pot with the water, chicken, onions, jalapeno, garlic, salt and pepper added. Overhead shot of a large pot with the water, chicken, onions, jalapeno, garlic, salt and pepper added.
    Side shot of ingredients and broth added to a blender. Side shot of ingredients and broth added to a blender.
    Overhead shot of the chicken shredded on a cutting board. Overhead shot of the chicken shredded on a cutting board.
    Angle shot of someone pouring blended ingredients back into the pot with other vegetables. Angle shot of someone pouring blended ingredients back into the pot with other vegetables.

    Caldo de Pollo Ideas and Variations

    This Mexican hen soup is simple to make and so versatile. Observe my ideas and variations beneath to make this tasty recipe.

    • What hen can I take advantage of? Use any hen items you favor on this soup! Be at liberty to make use of a complete hen, drumsticks, or hen breast. Utilizing bone-in hen on this recipe will add a lot taste and create an excellent hen inventory base for the soup.
    • What potatoes are greatest for this soup? Use any potato you favor! I’ve used Yukon gold and crimson potatoes on this soup, and it’s implausible!
    • Can I take advantage of totally different greens? You may add or take away any of the veggies to your liking. Strive including zucchini, beans, or cabbage!
    • What if I can’t deal with spice? Omit the jalapeño if you happen to aren’t a fan of spice. Though, this quantity doesn’t lend an excessive amount of warmth, particularly if you happen to take away the seeds.

    Overhead shot of a bowl of Caldo de pollo. Overhead shot of a bowl of Caldo de pollo.

    Storing and Reheating Leftover Caldo de Pollo

    Caldo de Pollo is nice to warmth up for a fast lunch all through the week. Listed below are my ideas for correct storage.

    • Fridge: Maintain this soup in an airtight container within the fridge for as much as 3 days. 
    • Freezer: This soup might be frozen in a freezer-safe container for as much as 3 months.
    • Reheat: Reheat leftovers over the range or within the microwave! Chances are you’ll want so as to add some water so as to add moisture. The potatoes will take up a few of the liquid as they’re saved.

    Close up shot of a bowl of Caldo de pollo. Close up shot of a bowl of Caldo de pollo.

    Extra Soup Recipes

    Whether or not you’re craving a wealthy and creamy soup, a hearty stew, or a flavorful chili, I’ve an enormous assortment of soup recipes. Good for fall and winter, they’re simple to make and so heat and comfortable! Listed below are a few of our favorites to attempt subsequent!

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    • Warmth the 8 cups water in a big pot on the range over medium-high warmth. Add the 6 boneless skinless hen thighs, 1 medium onion, 1 jalapeño pepper, 4 cloves garlic, 2 teaspoons salt, and 1 teaspoon pepper to the water. Carry to a boil, cut back the warmth to medium-low, cowl, and gently boil for 20 minutes.

    • Take away 1 cup of the broth and pour it right into a blender. Use a small strainer to take away the onion, jalapeño, and garlic from the water then add them to the blender. Add 1 teaspoon hen bouillon powder, 1 teaspoon oregano, and 3 Roma tomatoes. Mix the greens till clean.

    • Take the hen from the pot and shred it utilizing two forks.

    • Return the shredded hen to the pot together with the vegetable puree, 3 medium chopped carrots, 3 ribs chopped celery, 3 ears corn, and 2 massive chopped russet potatoes. Cowl and gently boil till the greens are tender, about 10-Quarter-hour.

    • Serve the soup recent with toppings like cilantro, lime, scorching sauce, or Mexican Rice.

    Energy: 267kcalCarbohydrates: 30gProtein: 26gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.02gLdl cholesterol: 107mgSodium: 1017mgPotassium: 1064mgFiber: 4gSugar: 4gVitamin A: 5506IUVitamin C: 18mgCalcium: 73mgIron: 2mg

    Diet data is robotically calculated, so ought to solely be used as an approximation.





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