Mexican Chicken Soup

Mexican Chicken Soup (Caldo de Pollo) is medicine for the soul. It is our favorite soup.



Start With Homemade Chicken Stock

3 pounds chicken pieces

2 bay leaves

2 teaspoons peppercorns

1 celery stalk

1 carrot

small handful cilantro

1 medium onion sliced in half

1 head of garlic

12 cups water

You Will Also Need

4 white  or red potatoes quartered

4 large carrots sliced

4stalks celery sliced

1 small onion diced

3 cloves garlic minced

2 roma tomatoes diced

4 ears of corn sliced in half

1/2 head green cabbage roughly chopped

Handful chopped cilantroJuice of

1 large lime

For Garnishes

1lime wedges

Cilantro chopped

Avocado sliced



Begin by adding all of the ingredients for the chicken stock to a large pot. Bring to a boil, reduce to a simmer. Skim the  foam that comes up to the top of the stock as it cooks. Cook at a steady simmer for 45 minutes to 1 hour.Remove chicken pieces and strain out out of the remaining solids. Add the stock back to pot and bring back up to a boil. Skim off any extra fat off the top, if any.Once boiling, reduce heat slightly. Add in the potatoes, carrots, celery, onion, garlic, serrano and tomatoes. Cook at a steady simmer for 25 minutes or until vegetables are fork tender.  Add in the corn, cabbage, cilantro and lime juice. Taste for salt. Continue cooking for 20-25 minutes.At this time, you could add the chicken back in as is, or you can remove the skin  or bones, if you like.  Add it back in a cook just until warm. Serve with rice and warm tortillas. Top with your favorite garnishes

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