Caldo de Pollo Recipe (Mexican Chicken Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican chicken soup loaded with tender chicken, potatoes, carrots, zucchini, and other vegetables in a rich, flavorful broth. Warming and satisfying for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 pounds chicken pieces (use a whole chicken or your favorite pieces)
- 8-10 cups water
- 1 large onion (rough chopped)
- 2 celery stalks (rough chopped)
- 10 cloves garlic (rough chopped)
- 5 chile de arbol peppers (you can use other dried pods, if desired)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 3 potatoes (cut into bite sized pieces)
- 2 carrots (cut into bite sized pieces)
- 2 zucchinis (cut into bite sized pieces)
- 2 jalapeno peppers (sliced (if desired))
- 2 ears of corn (quartered)
- 3 medium sized tomatoes (cut into bite sized pieces)
- 1/4 head cabbage (chopped)
- 8 ounces tomato sauce
- Juice from 1 lime
- Other optional vegetables and seasonings (see recipe notes)
- Spicy red pepper flakes (fresh chopped cilantro, hot sauce, lime wedges)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 900mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 530mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.