Mexican Chicken Soup (Caldo De Pollo) Recipe

Name: Mexican Chicken Soup (Caldo De Pollo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, cut lengthwise and then in 3 inch lengths; 1 yellow zucchini, cut across in 1/4 inch round slices; 6 cups chicken stock; 4 garlic cloves, minced and browned on a dry skillet; 1/2 teaspoon oregano; 1 pinch cumin; 2 whole chicken breasts, about 2 lbs total; 2 2 anaheim chilies (mild) or 2 chipotle chiles (very hot); 1 tablespoon fresh cilantro, chopped; salt & pepper; lime wedge (to garnish)

Servings: persons

4 medium carrots, cut lengthwise and then in 3 inch lengths
1 yellow zucchini, cut across in 1/4 inch round slices
6 cups chicken stock
4 garlic cloves, minced and browned on a dry skillet
1/2 teaspoon oregano
1 pinch cumin
2 whole chicken breasts, about 2 lbs total
2 2 anaheim chilies (mild) or 2 chipotle chiles (very hot)
1 tablespoon fresh cilantro, chopped
salt & pepper
lime wedge (to garnish)

1
Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
2
Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
3
Remove chicken to a plate to cool about 10 minutes.
4
Remove the chillies from the soup and adjust the seasoning.
5
Remove the skin and bones from the chicken and tear it into coarse shreds.
6
Add zucchini and chicken to the pot simmer 5 minutes.
7
Add cilantro and serve in about 2 minutes with wedges of lime on the side.

959

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium carrots, cut lengthwise and then in 3 inch lengths, 1 yellow zucchini, cut across in 1/4 inch round slices, 6 cups chicken stock, 4 garlic cloves, minced and browned on a dry skillet, and more.

Yes, Mexican Chicken Soup (Caldo De Pollo) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Soup (Caldo De Pollo)

How did you like this recipe?

Frequently Asked Questions