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Caldo de Pollo (Mexican Chicken Soup)
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Caldo de Pollo (Mexican Chicken Soup)

1 hServes 6Nutri-Score B€€
from @cooktravelspa5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (bone-in, skin removed)Meat1 kg
  • waterOther2.5 litres
  • onion (halved)Produce1 piece
  • garlic (peeled)Produce4 pieces
  • carrots (peeled and sliced)Produce3 pieces
  • potatoes (peeled and cubed)Produce3 pieces
  • zucchini (sliced)Produce2 pieces
  • corn on the cob (cut into pieces)Produce2 pieces
  • cilantro (chopped)Produce20 g
  • lime (cut into wedges)Produce2 pieces
  • saltSpices10 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

219kcal

Carbs
13 g
Proteins
22 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Slotted spoon

step by step

Method

  1. Simmer the chicken broth

    • Place the chicken in a large pot with the water, onion, garlic and salt.
    • Bring to a boil, then lower the heat and simmer, skimming the foam.
    Step 1

  2. Add the vegetables

    • Add the carrots, potatoes and corn to the pot.
    • Simmer until the vegetables are almost tender.
    Step 2

  3. Finish the soup

    • Add the zucchini and cook until tender.
    • Season with black pepper and adjust the salt.
    Step 3

  4. Serve

    • Ladle the soup into bowls with the chicken and vegetables.
    • Top with chopped cilantro and serve with lime wedges.
    Step 4
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