Caldo de Pollo

Caldo de pollo is Mexico's answer to chicken soup: a whole chicken simmered with carrots, potatoes, corn, and chayote until the broth turns golden and rich. Served with lime, cilantro, and warm tortillas, it is comfort in its purest form.

Prep time

20 mins

Cook time

45 mins

Total time

65 mins

Servings

4 servings

Calories

320

Ingredients

• 1 whole chicken (about 1.5 kg), cut into pieces
• 2 carrots, cut into chunks
• 2 potatoes, quartered
• 2 corn cobs, cut into rounds
• 1 chayote, peeled and cubed
• 1 onion, halved
• 3 garlic cloves
• 1 bay leaf
• 2 litres water
• Salt and black pepper, to taste
• Lime wedges, to serve
• Chopped cilantro, to serve
• Warm corn tortillas, to serve

Instructions

1. Place the chicken, onion, garlic, and bay leaf in a large pot, cover with water, and bring to a boil.
2. Skim off the foam, reduce the heat, and simmer gently for 20 minutes.
3. Add the carrots, potatoes, corn, and chayote, and season with salt.
4. Simmer for 25 more minutes until the chicken is tender and the vegetables are cooked through.
5. Remove the onion, garlic, and bay leaf, and adjust the seasoning.
6. Serve in deep bowls with lime wedges, cilantro, and warm tortillas on the side.

Pro tips

• Skim the broth well at the start for a clear, golden soup.
• Keep the simmer gentle — a rolling boil makes the chicken tough and the broth cloudy.
• Add the vegetables in stages so none turn to mush.

Frequently asked questions