Caldo de pollo
Caldo de pollo, from above
Non vegMexico

Caldo de pollo

Mexican chicken soup with big chunks of corn, carrots, zucchini and potato. Mamá's cure for everything.

75 minTime
35 gProtein each
mildSpice
Abuela's caldo2 chapters · 1 min read

Make it your way

Grandma's wayChicken, corn, carrots, potato, chayote and zucchini in a tomato tinged broth.
The original
361kcalsame
35 gproteinsame
5 gfibresame
75minutessame

Caldo de pollo.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg chicken pieces
Water10 cups
Onion1, halved
Garlic4 cloves
Bay leaf (indian bay leaf)1
Tomato2, blended
Potato3, in chunks
Carrot2, in chunks
Sweet corn kernels (corn kernels)2 cobs, cut into rounds
Chayote (choko)1 chayote (chow chow), in chunks
Zucchini (courgette, baby marrow)1, in chunks
Salt1¾ tsp
Coriander leaves (cilantro)a handful
Lemonlime wedges
Green chilli1, sliced, or jalapeño

Method

4 steps
  1. 1Simmer chicken with onion, garlic and bay leaf for 30 minutes, skimming.
  2. 2Add blended tomato, potatoes, carrots and corn. Simmer 15 minutes.
  3. 3Add chayote and zucchini and simmer 10 minutes more. Season.
  4. 4Stir in coriander. Serve with lime and chilli.
Serve it like this

Serve in wide bowls with a piece of chicken, corn and vegetables in each. Lime wedges, chopped onion, chilli and warm tortillas or rice on the side.

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Make it a meal

What goes with Caldo de pollo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
On the side Pico de gallo10 min
On the side Guacamole10 min
To drink Horchata15 min
Something sweet Polvorones45 min
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