Last Updated on June 27, 2023 by My Back Kitchen
Caldo de Pollo, or Mexican chicken soup, is a beloved dish that brings warmth and comfort to the table. With its flavorful broth, tender chicken, and an array of vegetables and spices, this traditional Mexican soup is a hearty and satisfying meal. In this blog post, we will dive into the world of Caldo de Pollo Mexicano and explore the secrets to creating a bowl of this comforting soup that will transport you to the heart of Mexican cuisine.
At the heart of Caldo de Pollo Mexicano is a flavorful broth. It is made by simmering chicken pieces with aromatic vegetables, such as onions, garlic, and celery, in water. The longer the broth simmers, the more depth of flavor it develops. We enhance the flavor for this recipe by adding herbs and spices like thyme, marjoram, and bay leaf.
Choose chicken pieces with bones and skin for the best flavor and tenderness. You can use a whole chicken, chicken thighs, or a combination of different cuts. Simmer the chicken in the broth until it is cooked through and tender. Once cooked, remove the chicken from the broth, shred it, and set it aside to add back to the soup later.
Caldo de Pollo Mexicano is known for its abundance of vegetables. In our version, we use carrots, zucchini, onions, poblanos, and tomatoes to add both flavor and texture to the dish. This combination of vegetables gives the soup a vibrant and appealing appearance that is rich in flavor.
No caldo de pollo is complete without crispy tortilla strips, which add a satisfying crunch and authentic touch. Cut corn tortillas into thin strips and fry them until golden brown and crispy. You can also bake them in the oven for a healthier alternative. Sprinkle the tortilla strips with salt or your favorite seasonings for added flavor.
If you have leftovers, store the soup in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even more delicious the next day. Reheat the soup on the stovetop or in the microwave, adding a splash of water or broth if needed.
Caldo de Pollo Mexicano is a comforting and nourishing soup that showcases the vibrant flavors of Mexican cuisine. With its flavorful broth, tender chicken, and a medley of vegetables and spices, this soup is the perfect meal to warm your body and soul. Our recipe for Caldo de Pollo Mexicano that will transport you to the heart of Mexico with every savory spoonful. So, gather your ingredients, simmer your broth, and get ready to savor the rich flavors of this traditional Mexican chicken soup. Enjoy!
-MBK
Caldo de Pollo Mexicano
Ingredients
- 1 whole chicken boiled, together with onion, carrot, celery, peppercorns, garlic cloves, salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 2 white onions thinly sliced into half moons
- 4 Chili Poblanos cleaned; skinned charred, veins and seeds removed
- 2 tomatoes seeded and chopped
- 1 1/2 limes
- 2 zucchini cut into large pieces
- 2 carrots peeled and cut into large pieces
Instructions
- In a large stock pot add the chicken, bay leaf, 1/2 a white onion, 3 cloves of garlic, celery leaves, one to two carrots, dried thyme leaves, dried marjoram leave, and a teaspoon of black peppercorns. Barely cover with water and bring to a boil. Remove the foam as the water comes to a boil. Boil until the chicken is cooked through.
- While the chicken is boiling, clean the poblano peppers, slice the onion and chop the tomatoes. In a large skillet add 2 T. olive oil. Sautee the onions until translucent, add the poblano peppers and the chopped tomatoes. Season with kosher salt, pepper and continue to cook over medium low heat until all the vegetables are cooked; approximately 10 minutes.
- Remove chicken from the stock, shred the meat and set aside. Strain stock into a large stockpot. Add the cooked onion, poblano mixture, thyme, marjoram and carrots. Cook for approximately 10 minutes or until the carrots begin to feel almost cooked. Add the zucchini and the shredded chicken. Cook an additional 10 minutes or until the vegetables are cooked through. Turn the heat off and add the juice of 1 1/2 to 2 limes (to taste).
- Serve topped with fried corn tortilla strips, shredded Oaxaca or monterey jack cheese and fresh avocado slices.
- NOTE: This soup freezes wonderfully!
