Chicken Soup-Caldo de Pollo
This easy Mexican style chicken soup is perfect for those chilly days or when you are craving the comforts of home!
Servings 5 Servings
Ingredients
- 2 liters of water
- 2 lbs. bone on, skin on chicken thighs
- 1 small white onion, 140 gr peeled, sliced in half
- 4 cloves of garlic, 28 gr
- 3 bay leaves
- 12 peppercorns
- Salt, to taste
- 2 jalapeños
- 1 ear of corn, 200 gr
- 2 carrots, 150 gr peeled, sliced
- 1 stick of celery, 84 gr sliced
- 1 poblano pepper, 92 gr large dice
- 5 small red potatoes(these were mini size), 180 gr sliced in half
- 1 zucchini, 186 gr sliced into half moons
- Handful of washed cilantro, plus more for garnish
- lime wedges for garnish
Instructions
- After washing the chicken, transfer to a large pot and cover with water. Add the onion, garlic, bay leaves, jalapeño, peppercorns and salt, to taste. Bring the chicken up to a simmer, skimming the top as needed. Cook for 25 minutes once it is simmering steady. Remove the onion, garlic and bay leaves.
- After 25 minutes of simmering, add the corn, carrots, celery and poblano pepper. Bring back up to a simmer and cook for 15 minutes.
- After the 15 minutes, add the potatoes, zucchini and cilantro. Bring back up to a simmer. Taste for salt. Cook for another 15 minutes or until all the vegetables are cooked through. Remove skin from chicken and leave as is or shred the chicken and discard the bones.
- Garnish with lime juice, chopped cilantro. Serve with rice and warm corn tortillas