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Caldo de Pollo

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This isn’t just chicken soup—it’s Caldo de Pollo! It’s a vibrant, hearty Mexican classic where tender chicken and chunks of wholesome vegetables simmer in a beautifully seasoned broth with a touch of tomato and authentic Mexican oregano. It’s pure sunshine and soul food.

Ingredients

Scale

Aromatics/Sauté

  • 2 Tbsp Olive Oil (or neutral oil)
  •  medium onion, chopped
  • 2 celery sticks, chopped
  • 4 large carrots, 2-inch chunks
  • 2 garlic cloves, minced

The Base

  • 9 cups water
  • 1 (8oz) can tomato sauce
  • 2 bouillon cubes
  • 1 Tbsp kosher salt ( Tbsp if using fine salt)
  •  tsp black pepper
  • 1 tsp dried Mexican oregano
  • 2 large boneless, skinless chicken breasts
  • 2 bone-in chicken legs

Veggies

  • 1 corn on the cob, cut into 3–4 pieces
  • 1 chayote, peeled and cut into chunks
  • 2 large russet potatoes, cut into chunks
  • 2 medium zucchinis, cut into chunks

Fresh Finish

  • 1/4 cup chopped cilantro (for the pot)
  • Fresh lime juice, hot sauce, and extra cilantro (for serving)

Instructions

Stage 1: Build the Flavor Base

  1. Sauté: Heat the oil in a large (5-quart) heavy-bottomed pot over medium heat. Add the onion, celery, and carrot chunks. Sauté for about 3 minutes until the onions become translucent.
  2. Activate Garlic: Add the minced garlic. Cook for just 1 minute more, stirring constantly, until you smell the sweet aroma. Don’t let it burn!

Stage 2: The Broth & Simmer

  1. Add Liquid & Seasoning: Pour in the water and tomato sauce. Add the chicken pieces, bouillon cubes, salt, pepper, and oregano.
  2. Boil & Simmer: Bring the liquid to a full boil over high heat. Immediately drop the heat to a low simmer. Cover the pot and cook for 30 minutes. The chicken should be tender and the broth should turn a light orange color.

Stage 3: Finish with Veggies

  1. Hard Veggies: Lift the lid and add the  cup of chopped cilantro, corn, chayote, and potatoes. Stir gently. Cook for 10 minutes.
  2. Soft Veggies & Finish: Add the zucchini. Cover and simmer for 10 more minutes. Test a piece of potato or carrot with a fork—if it slides in easily, it’s done!
  3. Taste Test: Turn off the heat. Taste the broth and adjust the salt or pepper if needed. Let the soup rest, covered, for 5 minutes before serving.

Notes

Serving Suggestions

  • The Brightener: A squeeze of fresh lime juice is non-negotiable! It truly brightens the whole dish.
  • Garnishes: Serve with hot sauce, fresh cilantro, and sliced avocado.
  • Sides: Traditionally enjoyed with a scoop of Mexican Rice (Arroz Mexicano) or warm corn tortillas for dipping.

Cook’s Tips

  • Salt Check: Since bouillon is salty, be careful with the added salt. It’s easier to add more later than fix an overly salty broth.
  • Sturdy Spuds: For potatoes that hold their shape better, use Yukon Golds or Red Potatoes instead of Russets.
  • Bone-In Boost: Using a mix of bone-in and boneless chicken gives you the best of both worlds: deep flavor and quick, tender white meat.

Storage & Reheating

  • Storage: Cool completely, then store in an airtight container in the refrigerator for up to 5 days. Flavors deepen overnight!
  • Reheating: Reheat gently on the stovetop over medium-low heat. Always finish a reheated bowl with a fresh squeeze of lime.
  • Freezing: The broth and chicken freeze well for up to 3 months. Heads up: Potatoes and zucchini can get soft when thawed, so if planning to freeze, consider adding these vegetables fresh when reheating the thawed broth.

Find it online: https://new.projuktigeek.com/caldo-de-pollo/

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