Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got just the thing for you!
Today, I’m sharing my go-to recipe for Mexican Caldo de Pollo, a flavorful chicken soup that hits the spot every time.
It’s packed with veggies and spices, and trust me, it’s like a hug in a bowl.
Perfect for chilly days or when you need a little pick-me-up!
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Chicken leg quarters can be substituted with boneless, skinless chicken breasts or thighs for a leaner option. Reduce cooking time slightly to prevent overcooking. For a vegetarian version, use a mix of mushrooms and chickpeas, adjusting cooking time and adding more seasonings to compensate for the loss of chicken flavor. Chayote, which may be hard to find in some areas, can be replaced with summer squash or additional zucchini. These alternatives provide similar texture and mild flavor. The chicken bouillon cube can be swapped for vegetable bouillon or a tablespoon of miso paste to accommodate vegetarian diets or reduce sodium. Adjust salt accordingly, as miso adds its own saltiness to the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 105-180 minutes |
| Total Time | 115-195 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 250-270 g
- Fat: 60-80 g
- Carbohydrates: 150-170 g
Ingredients
- 5 pounds chicken leg quarters
- 2 gallons water
- 2 tablespoons crushed garlic
- 2 tablespoons salt
- 1 tablespoon garlic seasoning
- 1 chicken bouillon cube
- 4 large carrots, peeled and chopped into big pieces
- 4 large potatoes, peeled and chopped into big pieces
- 4 zucchini, chopped into big pieces
- 1 chayote, chopped into big pieces
- 1 large white onion, chopped into big pieces
- Half a bunch of fresh cilantro, chopped
Step 1: Prepare Ingredients and Start Broth
First, gather all your ingredients for the soup.
Begin by placing chicken legs into a large stockpot and covering them with water.
Add minced garlic, salt, and garlic powder to the pot for seasoning.
Cover the pot with a lid and bring the water to a boil over high heat.
Step 2: Simmer Chicken to Tenderness
Once the water reaches a rolling boil, reduce the heat to a simmer.
Let the chicken cook until the meat easily falls off the bones.
This should take about 1 to 2 hours.
The slow simmering will infuse the broth with rich chicken flavor.
Step 3: Add Vegetables to the Soup
After the chicken is tender, stir in a chicken bouillon cube, ensuring it dissolves completely to enhance the flavor.
Then, add chopped carrots, potatoes, zucchini, chayote, and white onion to the pot.
Reduce the heat to medium-low and simmer the mixture until the carrots and potatoes are tender, which can take 45 minutes to 1 hour.
Step 4: Add Final Touches
Once the vegetables are cooked through, stir in the chopped cilantro to enhance the freshness and flavor of the soup.
Allow it to simmer for an additional 5 minutes to blend the flavors.
Step 5: Serve and Enjoy
With everything cooked to perfection, serve the soup hot.
Enjoy your hearty and delicious chicken soup, perfect for any occasion!
