Caldo de Pollo (Mexican Chicken Soup)
Traditional Mexican chicken soup full of vegetables
Servings: 8 servings
Ingredients
- 10 cups water
- 4 lb chicken *see note
- 1 handful cilantro
- ½ onion sliced
- 1½ tbsp salt adjust to taste
- 1 yellow squash chopped
- 1 green zucchini chopped
- 2 ears of corn cut into three pieces
- 2 potatoes chopped into large chunks
- 3 carrots chopped
- 1 cup tomato sauce
- 1 bay leaf
Instructions
- Place large pot or dutch oven over medium heat. Add water, chicken, cilantro, onion, and salt to pot and cover. Simmer for about 30 minutes until chicken is cooked.
- Add in the remaining ingredients, cover, and simmer for additional 15-20 minutes until potatoes are tender. Remove bay leaf before serving.
Notes
*Use any kind of chicken desired. Highly recommend using some bone-in pieces for extra flavor. Traditionally a combination is used such as thighs, breast, wings, and drumsticks.
**For spice add dried chile de arbol or preferred spicy salsa.
**Traditionally this is served with a side of rice and some tortillas.