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

A hearty Mexican caldo de pollo made with bone-in chicken, big vegetables, cilantro, lime, and warm tortillas.

# What You'll Need:

01 - 3 1/2 lb (1.6 kg) chicken drumsticks or bone-in thighs

02 - 12 cups (2.8 L) water, plus more as needed

03 - 1 large yellow onion, chopped

04 - 6 garlic cloves, minced

05 - 1 tablespoon kosher salt, plus more to taste

06 - 1 can (8 oz or 225 g) tomato sauce

07 - 3 Roma tomatoes, chopped

08 - 1 to 2 tablespoons gluten-free chicken bouillon or chicken base, to taste

09 - 3 medium Yukon Gold potatoes, cut into large chunks

10 - 3 carrots, cut into thick coins

11 - 3 ears corn, cut into halves or thirds

12 - 3 medium zucchini, cut into thick half-moons

13 - 1/2 small green cabbage, cored and cut into wedges

14 - 1 cup chopped fresh cilantro, plus more for serving

15 - 2 limes, cut into wedges

16 - Hot sauce, such as Valentina or your favorite

17 - Warm corn tortillas or tortilla chips

18 - Sliced serrano chiles or diced onion, optional

01 - Add the chicken, water, onion, garlic, and salt to a large stockpot. Bring to a gentle simmer over medium heat.

02 - Skim foam from the surface for 5 to 10 minutes. Stir in the tomato sauce, chopped tomatoes, and 1 tablespoon bouillon.

03 - Reduce the heat to low and simmer gently for 35 to 40 minutes, until the chicken is nearly tender.

04 - Add the potatoes, carrots, and corn. Simmer for 18 to 22 minutes, until the potatoes are almost tender.

05 - Add the zucchini, cabbage, and cilantro. Simmer for 8 to 12 minutes, until the zucchini is tender but not falling apart.

06 - Taste the broth and add more bouillon or salt if needed. Serve hot with lime wedges, hot sauce, cilantro, tortillas, or tortilla chips.

01 - Cut vegetables in large pieces so they hold their shape in the broth.

02 - Use a very large pot, at least 8 quarts, because the vegetables take up space.

03 - Nutrition is estimated per serving and does not include tortillas or chips.