Mexican Chicken Caldo

Total Time 1 hr 20 mins
Difficulty: Beginner
Cooking Temp: 165  F
Servings: 6
Calories: 310
Description

A comforting Mexican-style chicken soup made with tender bone-in chicken, a lightly spiced tomato broth, and hearty vegetables like corn, chayote, potatoes, and zucchini. It's simple enough for a beginner to make and results in a warm, satisfying one-pot meal perfect for any night of the week.

Ingredients
    For the Broth
  • 2 tablespoons avocado oil
  • 1 medium white onion, chopped
  • 3 celery stalks, chopped
  • 4 large carrots, cut into thick rounds
  • 3 garlic cloves, minced
  • 10 cups low-sodium chicken broth
  • 1 can tomato sauce (8 oz)
  • 2 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
    • For the Chicken
  • 2 bone-in, skin-on chicken thighs
  • 2 bone-in chicken drumsticks
    • For the Vegetables
  • 2 ears corn, cut into thirds
  • 1 chayote squash, peeled and cubed
  • 2 large Yukon gold potatoes, cubed
  • 2 medium zucchini, cubed
  • 1/4 cup chopped fresh cilantro
  • 2 lime wedges, for serving
Instructions
    Build the Base
  1. 1
    Heat the avocado oil in a large, heavy-bottomed pot over medium heat. Add the onion, celery, and carrot, and cook for about 5 minutes until the onion turns soft and translucent. Add the garlic and cook for 30 seconds more, until fragrant. The kitchen should start smelling warm and savory at this point, that means the base is ready.
    2. Simmer the Chicken
  2. 2
    Pour in the chicken broth and tomato sauce, then add the chicken thighs, drumsticks, bouillon, bay leaf, oregano, cumin, salt, and pepper. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 35 to 40 minutes. The chicken is done once it reaches 165 F internally and pulls away from the bone easily. It's completely normal for the broth to look a bit cloudy at this stage.
    3. Add the Heartier Vegetables
  3. 3
    Stir in the cilantro, corn, chayote, and potatoes. Cover the pot and simmer for about 12 to 15 minutes, until the potatoes are just tender when pierced with a fork. The broth should turn slightly golden and smell fragrant from the corn and spices.
    4. Finish with Zucchini
  4. 4
    Add the zucchini and simmer uncovered for about 8 to 10 minutes, until tender but still holding its shape. Taste the broth and adjust the salt or pepper if needed. Turn off the heat and let the pot rest for 5 minutes before serving, this allows the flavors to settle and deepen.
    5. Serve the Caldo
  5. 5
    Ladle the soup into deep bowls, making sure each one gets a piece of chicken and a good mix of vegetables. Serve warm with lime wedges on the side for squeezing over the top.
Note

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The flavor often improves after a day or two as the broth continues to develop.

To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened.

This soup can be frozen for up to 3 months, though the potatoes may turn slightly soft after thawing. If the broth tastes flat after simmering, a small pinch of extra salt or a squeeze of fresh lime usually brightens it right up.

Keywords: chicken soup,
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