Low Fat Caldo de Pollo
Elevate your comfort food game with this Low Fat Caldo de Pollo, a lighter spin on the classic Mexican chicken soup. Packed with lean protein from skinless chicken breast and nutrient-rich veggies like zucchini, carrots, celery, and ripe tomatoes, this recipe captures the heart of traditional flavors while keeping it healthy. The aromatic broth, simmered with fresh garlic and bay leaves, is gently infused with vibrant cilantro and a squeeze of zesty lime for a refreshing finish. Perfect for lunch or dinner, this wholesome, one-pot dish is naturally low in fat, gluten-free, and bursting with bold, warming flavors. Ready in just over an hour and serving six, it’s a feel-good meal that’s satisfying, easy to prepare, and great for meal prepping. Keywords: low-fat chicken soup, caldo de pollo recipe, healthy Mexican soup, easy one-pot meal.
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Recipe Information
Ingredients
- 1 pound skinless chicken breast
- 8 cups water
- 1 piece medium onion, quartered
- 4 pieces garlic cloves, peeled
- 2 pieces bay leaves
- 2 pieces carrots, sliced into rounds
- 1 medium zucchini, chopped
- 1 medium potato, peeled and diced
- 2 pieces celery stalks, sliced
- 2 medium ripe tomatoes, chopped
- 0.5 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 cup cabbage, optional, chopped
Instructions
In a large pot, place the chicken breast, water, onion, garlic, and bay leaves. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for about 20 minutes, skimming any foam that rises to the top.
Remove the chicken from the pot and set it aside to cool slightly. Strain the broth, discarding the onion, garlic, and bay leaves.
Return the strained broth to the pot and bring it to a gentle simmer.
Add the carrots, zucchini, potato, celery, and tomatoes to the pot. Cook for about 20 minutes or until the vegetables are tender.
While the vegetables are cooking, shred the chicken breast into bite-sized pieces.
Return the shredded chicken to the pot and stir in the salt and freshly ground black pepper. Add chopped cabbage at this time if using.
Simmer for an additional 10 minutes to allow the flavors to meld.
Remove from heat and stir in chopped cilantro.
Serve hot, garnished with lime wedges for squeezing over the caldo before eating.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 23.9 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2966 mg | 63% | |
*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.
