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Per serving
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- 1
Get the broth going
Grab your biggest soup pot and add the water, the chicken thighs (pull the skin off first), peeled garlic cloves, bay leaves, and the tablespoon of salt. Bring it up to a boil, then cover, drop it to a low simmer, and let it do its thing for 1 hour. This is where all the flavor is born, so don't rush it.
- 2
Skim and tidy up
Skim off any foam that floated to the top and toss it. Fish out the bay leaves and garlic. Pull the chicken thighs into a bowl and set them aside to cool down enough to handle.
- 3
Pile in the veggies
Cut the potatoes into eighths, slice the zucchini into half-inch chunks, cut the carrots into thick coins, chop the cabbage into eighths, and dice the onion. Drop everything into the broth along with the corn (frozen mini ears are classic here). Bring it back to a boil, then simmer for about 15 minutes until the veggies are fork-tender.
- 4
Shred the chicken
While the veggies cook, pull the bones out of the chicken and shred the meat into big, cozy chunks.
- 5
Bring it all together
Stir the shredded chicken back into the pot along with the chopped cilantro and the lime juice. Taste it and hit it with more salt and a few grinds of black pepper until it sings.
- 6
Serve it up
Ladle into big bowls and make sure everybody gets a little of everything. Top with a scoop of rice, extra lime, more cilantro, and sliced jalapenos if you want some heat.
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Caldo de Pollo (Mexican Chicken Soup)
Created by: TacoEveryDay
Ingredients
- 12 cup water
- 6 bone-in chicken thighs
- 4 garlic cloves
- 3 bay leaves
- 1 tbsp kosher salt
- 2 potatoes
- 6 corn on the cob
- 2 zucchini
- 4 carrots
- 1/2 green cabbage
- 1 white onion
- 4 tbsp lime juice
- 1/4 cup cilantro
- black pepper
Instructions
- Get the broth goingGrab your biggest soup pot and add the water, the chicken thighs (pull the skin off first), peeled garlic cloves, bay leaves, and the tablespoon of salt. Bring it up to a boil, then cover, drop it to a low simmer, and let it do its thing for 1 hour. This is where all the flavor is born, so don't rush it.
- Skim and tidy upSkim off any foam that floated to the top and toss it. Fish out the bay leaves and garlic. Pull the chicken thighs into a bowl and set them aside to cool down enough to handle.
- Pile in the veggiesCut the potatoes into eighths, slice the zucchini into half-inch chunks, cut the carrots into thick coins, chop the cabbage into eighths, and dice the onion. Drop everything into the broth along with the corn (frozen mini ears are classic here). Bring it back to a boil, then simmer for about 15 minutes until the veggies are fork-tender.
- Shred the chickenWhile the veggies cook, pull the bones out of the chicken and shred the meat into big, cozy chunks.
- Bring it all togetherStir the shredded chicken back into the pot along with the chopped cilantro and the lime juice. Taste it and hit it with more salt and a few grinds of black pepper until it sings.
- Serve it upLadle into big bowls and make sure everybody gets a little of everything. Top with a scoop of rice, extra lime, more cilantro, and sliced jalapenos if you want some heat.