Caldo De Pollo Mexican Chicken Stew Soup
Warm, comforting, and bursting with authentic Mexican flavors, Caldo de Pollo Mexican Chicken Stew Soup is the ultimate one-pot meal perfect for any time of year. This traditional soup features tender bone-in chicken simmered to perfection alongside hearty vegetables like carrots, potatoes, zucchini, cabbage, and corn on the cob. Infused with aromatic onion, garlic, bay leaf, and a dash of dried oregano, the rich and flavorful broth makes every spoonful irresistible. Garnish with freshly chopped cilantro, a squeeze of lime, and optional slices of avocado or jalapeño for a vibrant finishing touch. This easy-to-make, wholesome dish is ideal for bringing the family together and is sure to become a staple in your home kitchen. Suitable for cozy dinners or reheated as leftovers, this recipe is a true celebration of Mexican culinary tradition.
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Recipe Information
Ingredients
- 4 lbs bone-in chicken pieces (thighs, drumsticks, or breast)
- 12 cups water
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 4 medium carrots, peeled and cut into chunks
- 2 medium zucchini, sliced thickly
- 3 medium potatoes, peeled and cut into chunks
- 0.5 head cabbage, cut into large wedges
- 3 ears corn on the cob, cut into chunks
- 0.5 cup cilantro, chopped fresh (plus extra for garnish)
- 3 lime, cut into wedges for serving
- 1 sliced avocado (optional, for serving)
- 1 jalapeño or serrano pepper (optional, sliced for heat)
Instructions
In a large stockpot, add the chicken pieces and pour in the 12 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Once boiling, add the quartered onion, whole garlic cloves, bay leaf, and salt to the pot. Reduce the heat to low and simmer uncovered for about 30 minutes, or until the chicken is tender and fully cooked.
Carefully remove the chicken pieces from the pot and set them aside to cool slightly. Strain the broth to remove the onion, garlic, and bay leaf, returning the clear broth to the pot.
Add the carrots, potatoes, and corn to the pot. Simmer for 10 minutes, then add the zucchini and cabbage. Continue simmering for another 15-20 minutes, or until all the vegetables are tender.
While the vegetables cook, shred the chicken into large chunks, discarding the skin and bones. Return the chicken to the pot once the vegetables are done cooking.
Stir in the chopped cilantro and dried oregano. Taste the soup and adjust the seasoning with additional salt if needed.
Ladle the soup into bowls, ensuring each serving contains a mix of chicken, vegetables, and broth.
Serve hot with lime wedges on the side for squeezing over the soup. Optionally, garnish with sliced avocado, extra chopped cilantro, and sliced jalapeño for heat.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
