Caldo de Pollo

Name: Caldo de Pollo
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole chicken, cut in pieces; 3 carrots, cut in chunks; 3 potatoes, quartered; 3 stalks celery, cut in chunks; 1 white onion, quartered; 4 cloves garlic; 2 jalapeños; 1 handful fresh coriander; 2 corn cobs, cut in thirds; 2L water; lime wedges to serve

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.

Total time

70 min

Prep

15 min

Cook

55 min

Difficulty

easy

Cuisine

Mexican

gluten-free

Ingredients

1whole chicken, cut in pieces

3carrots, cut in chunks

3potatoes, quartered

3 stalkscelery, cut in chunks

1white onion, quartered

4 clovesgarlic

2jalapeños

1 handfulfresh coriander

2corn cobs, cut in thirds

2Lwater

lime wedgesto serve

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.

Calories

194

Protein

7.9g

Fat

2.9g

Carbs

40.5g

Fiber

Sodium

87mg

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