Main Dishescarlsbadcravings5.0
Caldo de Pollo
Caldo de Pollo is a favorite Mexican Chicken Soup that is hearty, warm, comforting and tastes like its’ been simmering for hours but on your table in less than 60 minutes – most of that is hands off time! It is loaded with juicy, tender shredded chicken, carrots, potatoes, celery, chayote, sweet corn, fire roasted tomatoes, tangy green chiles, aromatic onions and garlic infused with lime juice and cilantro. This Caldo de Pollo recipe stores and reheats beautifully, is freezer friendly and epically delicious. In short, it belongs on your table forever and ever.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- cutting board
- bowl
📝 Preparation Steps
1
Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat. Once very hot, add chicken and sear until golden on each side. Remove to a plate. Don’t clean out pot.
olive oil ( divided)3 tablespoons
2
To the now empty pot, heat 1 tablespoon olive oil. Add onions and jalapeno pepper and cook ⏱️ 3 minutes.
olive oil ( divided)3 tablespoonslarge onion (chopped)1jalapeno pepper ( minced (optional)*** )1
3
Add carrots, celery, potatoes and all seasonings. Cook for an additional ⏱️ 3 minutes. Add garlic and sauté ⏱️ 30 seconds.
medium carrots (sliced 1/2-inch thick)4
4
Add chicken back to pot along with tomatoes, green chiles and chicken broth.
15 oz. can fire roasted tomatoes with juices1Tomatoes
5
Cove pot and bring to a boil. Reduce heat to a simmer and cook, uncovered, for ⏱️ 20-25 minutes or until the chicken is cooked through and tender.
6
Remove chicken from the pot to a cutting board.
7
Add chayote and corn to the pot and gently simmerer an additional ⏱️ 10 minutes while you remove the chicken from the bones. (Alternatively, you can serve chicken whole as traditionally done.)
chayote, peeled, cored (chopped into 1” cubes (see notes))2
8
After ⏱️ 10 minutes or once chayote is tender, stir in shredded chicken, lime juice and chopped cilantro and heat through.
chayote, peeled, cored (chopped into 1” cubes (see notes))2lime juicechopped cilantro more or less to taste1/4cilantro
9
Ladle over bowls of rice (optional) and top with desired toppings.
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