Description
A cozy and traditional Mexican chicken soup filled with chunky vegetables, tender chicken, and a golden broth that warms you from the inside out.
Ingredients
Scale
- 2 pounds bone-in chicken thighs or legs
- 3 large carrots, peeled and thickly sliced
- 2 large russet potatoes, peeled and cut into chunks
- 2 medium zucchini, thickly sliced
- 2 ears of corn, cut into thirds
- 1 large white onion, quartered
- 4 garlic cloves, whole
- 2 large tomatoes, halved
- 1 small bunch fresh cilantro, tied with string
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 cups water
Instructions
- Set a large stockpot over medium-high heat.
- Add chicken, onion, garlic, tomatoes, cilantro, water, salt, and pepper.
- Bring to a boil, then reduce to medium-low and simmer for 30 minutes. Skim off any foam.
- Add carrots, potatoes, and corn. Simmer for another 20 minutes.
- Add zucchini and simmer for 10 more minutes until all vegetables are tender and chicken is cooked through.
- Remove cilantro bundle and adjust seasoning to taste.
- Ladle soup into bowls and serve hot with tortillas and lime wedges.
Notes
- Start with cold water to create a clearer broth.
- Add zucchini last to prevent overcooking.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: caldo de pollo, mexican chicken soup, traditional chicken soup, caldo, mexican recipes