Name: Authentic Mexican Chicken Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: For the Broth: 1 whole chicken (about 4 lbs) or 4 bone-in chicken pieces; 10 cups water; 1 large onion, halved; 4 garlic cloves, smashed; 2 bay leaves; 1 tsp salt; For the Soup: 2 medium tomatoes, diced; 2 medium carrots, sliced; 2 zucchinis, sliced; 1 ear of corn, cut into rounds (or 1 cup frozen kernels); 1/2 tsp cumin; 1 tsp Mexican oregano; 1/4 cup chopped cilantro; 1 serrano or jalapeño pepper, thinly sliced (optional); Salt and pepper to taste; Toppings (Optional): Chopped fresh cilantro; Diced white onion; Lime wedges; Sliced radishes; Avocado cubes; Tortilla strips

Description

Dive into a steaming bowl of Authentic Mexican Chicken Soup, or Caldo de Pollo, a heartwarming dish brimming with bold flavors and nourishing ingredients. Perfect for chilly nights or as a comforting meal, this traditional soup connects you to Mexico’s rich culinary heritage with its vibrant vegetables, aromatic spices, and hearty chicken broth.

Ingredients

Scale

For the Broth:
- 1 whole chicken (about 4 lbs) or 4 bone-in chicken pieces
- 10 cups water
- 1 large onion, halved
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp salt
For the Soup:
- 2 medium tomatoes, diced
- 2 medium carrots, sliced
- 2 zucchinis, sliced
- 1 ear of corn, cut into rounds (or 1 cup frozen kernels)
- 1/2 tsp cumin
- 1 tsp Mexican oregano
- 1/4 cup chopped cilantro
- 1 serrano or jalapeño pepper, thinly sliced (optional)
- Salt and pepper to taste
Toppings (Optional):
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
- Sliced radishes
- Avocado cubes
- Tortilla strips

Instructions

Prepare the Broth:
1. In a large pot, combine chicken, water, onion, garlic, bay leaves, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 45–60 minutes, skimming any foam that forms on the surface.
3. Remove chicken and set aside to cool slightly. Strain the broth, discarding solids, and return it to the pot.
Shred the Chicken:
1. Once cooled, shred the chicken meat, discarding skin and bones. Set aside.
Make the Soup:
1. Bring the strained broth to a gentle simmer.
2. Add tomatoes, carrots, zucchini, and corn. Cook for 15–20 minutes until vegetables are tender.
3. Stir in cumin, oregano, chopped cilantro, and sliced chili (if using). Adjust salt and pepper to taste.
Combine and Serve:
1. Add shredded chicken to the soup and simmer for 5 more minutes to heat through.
2. Serve hot with your choice of toppings and a squeeze of lime juice.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner
Cuisine: Mexican

Nutrition

Serving Size: 6 servings
Calories: 250
Sodium: 600mg
Fat: 8g
Carbohydrates: 15g
Fiber: 3g
Protein: 25g