Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caldo de Pollo {Mexican Chicken Soup}

Caldo de Pollo {Mexican Chicken Soup}

Description

Caldo de Pollo {Mexican Chicken Soup} is a quick and easy Mexican inspired chicken soup full of potatoes, corn, fire-roasted tomatoes, zucchini, shredded cabbage, peppers, and onions. My version would make any Mexican Abuela proud! #caldodepollo #mexicansoup #chickensoup #soup #matzoballsoup

Ingredients

Scale
  • 4 chicken thighs, bone-in, skin-on
  • 4 chicken drumsticks, bone-in, skin-on
  • 12 cups chicken broth, low sodium
  • 3 1/2 cups tomatoes, fire-roasted
  • 1/4 cup lime juice
  • 5 medium potatoes, Yukon gold, diced into 2 inch chunks
  • 4 large carrots, peeled, chopped into chunks
  • 4 stalks celery, chopped
  • 4 corn heads, cut into 3 pieces each
  • 1 bell pepper, diced
  • 1 white onion, diced
  •  3 cups cabbage, shreeded
  • 3 cloves garlic, minced
  • 2 zucchini, diced
  • 2 Serrano chili’s, sliced
  • extra virgin olive oil
  • cilantro or parsley to garnish

For the Seasoning Blend:

  • 2 tablespoons of creole seasoning or seasoned salt
  • 2 tablespoons chili powder
  • 1 tablespoon oregano, dried, crushed
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1/2 tablespoon crushed red pepper (if desired)

Instructions

  1. Mix seasoning blend together and set aside.
  2. Wash chicken with cold water, pat dry with a napkin.
  3. Place chicken into a large freezer bag or casserole dish to marinate.
  4. Top Chicken with around 4 tablespoons of spice blend and 3 tablespoons of olive oil.
  5. Mix well making sure to place seasoning under the chicken skin.
  6. Top with lime juice, refrigerate overnight or at least 4-6 hours.

To Prepare the Soup:

  1. Place all of the chopped vegetables into a large bowl.
  2. Minus the corn, fire-roasted tomatoes, and garlic.
  3. Coat the vegetables with around 4 tablespoons of olive oil and 3 tablespoons of the spice blend, mix well and set aside.
  4. Remove the chicken from the refrigerator.
  5. Add around 4 tablespoons of olive oil to a large skillet over medium heat.
  6. Add the chicken into the pan in batches as to not overcrowd the pan.
  7. Cook for 4 minutes per side.
  8. Remove the chicken and place onto a plate. Repeat until all the chicken is cooked.
  9. Add more oil to the pan if needed. Add the mixed vegetables and saute for about 6 minutes.
  10. Add the garlic and cook for one minute more.
  11. Transfer the vegetables and chicken to a large soup pot.
  12. Add the fire-roasted tomatoes, broth, and remaining spices.
  13. Bring mixture to a boil. Reduce heat and cook for around 45-60 minutes or until the chicken starts to slightly fall off of the bone.
  14. Add the corn and cook 20-30 minutes more or until the corn is tender.
  15. Serve with your choice of toppings such as rice or egg noodles.
  16. Garnish with parsley and lime juice.

Notes

To Serve: Saltine Crackers, Jasmine Rice, Egg Noodles, Limes, Avocados

Keywords: #caldodepollo #mexicansoup #chickensoup #soup #matzoballsoup

Find it online: https://www.creolecontessa.com/2020/03/08/caldo-de-pollo-mexican-chicken-soup/