Caldo de pollo (Mexican chicken soup)

Name: Caldo de pollo (Mexican chicken soup)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb bone-in chicken thighs; 10 cups water; 2 chicken bouillon cubes, check the box: most cubes make 2 cups each; 1 white onion, halved; 4 cloves garlic, smashed; 1 tomato, halved; 1 tsp salt; 3 carrots, cut into 2-inch pieces; 1 lb Yukon Gold potatoes, cut into big chunks; 2 corn on the cob, cut into thirds; 2 zucchini, cut into big chunks; ½ bunch cilantro, chopped; 2 limes, cut into wedges; 1 jalapeño, sliced (optional)

Bone-in chicken simmered into a golden broth with big chunks of corn, potato, carrot and zucchini, served with lime and cilantro the way abuelas make it.

70 min total
20 min hands-on
Follow-a-recipe easy
Serves 6
About $2.18 a serving
410 calories
Good the next day
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

2 lb bone-in chicken thighs
2 chicken bouillon cubes, check the box: most cubes make 2 cups each
1 white onion, halved
4 cloves garlic, smashed
1 tomato, halved
3 carrots, cut into 2-inch pieces
1 lb Yukon Gold potatoes, cut into big chunks
2 corn on the cob, cut into thirds
2 zucchini, cut into big chunks
½ bunch cilantro, chopped
2 limes, cut into wedges
1 jalapeño, sliced (optional)

From your pantry

10 cups water
1 tsp salt

Each serving has about 410 calories, 24 g protein, 32 g carbs and 21 g fat, and costs about $2.18 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No bone-in chicken thighs? Chicken drumsticks work.
No tomatoes? Roma tomatoes work.
No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No zucchini? Yellow squash works.
No cilantro? Fresh parsley works.
No limes? Lemons work.

Steps

Tap an underlined word for a quick explanation.

Put the chicken, water, bouillon cubes, onion halves, smashed garlic, tomato and salt in a large pot and over high heat.
High heat
Skim off the gray foam that rises to the top with a big spoon, then turn the heat to low, cover and for 25 minutes.
Low heatTimer: 25 min
Dolly’s tip: The foam is harmless, but skimming it keeps the broth clear and golden.
While it simmers, cut the carrots, potatoes, corn and zucchini into big chunks.
Add the carrots and potatoes and simmer for 10 minutes.
Low heatTimer: 10 min
Add the corn and zucchini and simmer for 8 to 10 minutes more, until everything is tender.
Low heatTimer: 9 min
Check a chicken thigh near the bone: it should read 165°F with no pink. Fish out the onion, garlic and tomato skins and taste the broth for salt.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Serve each bowl with a piece of chicken, a mix of vegetables and plenty of broth, with cilantro, lime wedges and jalapeño on the table.
Dolly’s tip: Pull the chicken off the bone with a fork right in your bowl. It will be falling-apart tender.