Vegetarian Caldo de Pollo

Nutriscore Rating: 81/100

Experience the comforting warmth of a classic Mexican soup with a vegetarian twist in this delicious Vegetarian Caldo de Pollo. Bursting with fresh, nutrient-rich vegetables like zucchini, carrots, celery, and corn, this plant-based version swaps chicken for hearty chickpeas, delivering protein-packed goodness in every bite. Simmered in a fragrant vegetable broth infused with bay leaves, cumin, and oregano, this soup offers layers of wholesome flavor, perfectly balanced with a splash of zesty lime juice. Ready in just an hour, it’s the ultimate cozy dish for weeknight dinners or family meals. Garnished with creamy avocado, fresh cilantro, and a squeeze of lime, this vegetarian caldo de pollo is hearty, satisfying, and entirely meat-free. Perfect for those seeking a plant-based take on an authentic Mexican favorite!

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 2 large, sliced carrots
• 2 sliced celery stalks
• 2 medium, sliced zucchini
• 2 large, peeled and diced russet potato
• 2 cut into thirds corn cob
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 15-ounce can canned chickpeas, drained and rinsed
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped fresh cilantro
• 1 for serving lime wedges
• 1 sliced avocado

📝 Instructions

8 steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the sliced carrots, celery, zucchini, diced potatoes, and corn pieces to the pot, cooking for another 5 minutes while stirring occasionally.

4. Pour in the vegetable broth, then add the bay leaves, oregano, and ground cumin. Bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the vegetables are tender.

6. Stir in the chickpeas and lime juice. Season with salt and black pepper to taste, then cook for an additional 5 minutes.

7. Remove the bay leaves before serving. Ladle the soup into bowls, then garnish with chopped cilantro and sliced avocado.

8. Serve the soup hot with lime wedges on the side for an extra squeeze of freshness.

Nutrition Facts

1 serving (675.0g)

Calories		396
% Daily Value*
Total Fat		9.5 g	12%
	Saturated Fat	1.4 g	7%
	Polyunsaturated Fat	0.7 g
Cholesterol		0 mg	0%
Sodium		1244 mg	54%
Total Carbohydrate		67.5 g	25%
	Dietary Fiber	11.5 g	41%
	Total Sugars	12.2 g
Protein		14.2 g	28%
Vitamin D		0.0 mcg	0%
Calcium		128 mg	10%
Iron		4.1 mg	23%
Potassium		1705 mg	36%

*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.

Source of Calories

Fat: 517 cal (20.9%%)

Protein: 341 cal (13.8%%)

Carbs: 1620 cal (65.4%%)