Caldo de Pollo
Mexican Chicken Soup
Servings Prep Time
6 15minutes
Cook Time
30 minutes
Servings Prep Time
6 15minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Cook the chicken breasts in chicken broth. When it is cooked, removed from the broth to cool. Shred.
  2. Add the onions, potatoes, carrots, and cabbage to the broth. Cook for 10 minutes
  3. Add jalapeno pepper, squash, corn, shredded chicken and seasoning to the soup. Cook for another 10 minutes or until all vegetables are tender.
  4. Serve in bowls with a warm corn tortilla, cilantro, and a squeeze of lime.
Recipe Notes

When Letecia taught me the Mexico method of making Caldo, she had two large kettles on her stove. In one large pot, she cooked the chicken in boiling water. (I think it was the little red hen from out back who had quit giving eggs.) She transferred the rich chicken broth one ladle at a time to another pot, where she cooked the vegetables. When the veggies were tender, she boned the chicken and transferred it to the vegetable pot. The vegetables are traditionally cut into large chunks, but I make mine a little smaller for eating ease. Enjoy your soup with a squeeze of lime and a pinch of cilantro. And just for fun, ask Alexa to play some Mariachi music!