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Caldo de Pollo
Mexican chicken soup with vegetables, chilli and herbs — restorative, light and deeply comforting. Skimming the broth thoroughly once it comes to a boil keeps caldo de pollo's broth clear and light instead of cloudy and greasy.
Ingredients
Instructions
Place chicken in a large pot with water, onion, garlic and jalapeños.
Bring to boil and skim thoroughly.
Add carrots, celery and corn, simmer 30 minutes.
Add potatoes and cook 20 more minutes.
Remove chicken, shred meat from bones.
Return shredded chicken to pot.
Season well, serve with coriander, lime and warm tortillas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
