Low Sugar Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

Few things are as deeply comforting as a big pot of Mexican chicken soup simmering on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh herbs. This version builds its rich, golden broth entirely from whole ingredients — bone-in chicken, charred-style tomatoes, smashed garlic, and a generous handful of vegetables — so every drop of flavor comes from real food, nothing added. That matters a lot when you're trying to avoid sweeteners that sneak into store-bought broths, bouillon cubes, and canned soups more often than you'd expect. The lineup of carrots, zucchini, chayote, corn, and cabbage makes this a genuinely hearty one-pot meal, not just a light starter. A squeeze of lime and a pinch of dried oregano at the table brighten everything up without tipping the balance. It's the kind of recipe that rewards patience — a slow, steady simmer is all it takes to get tender chicken and a broth that tastes like it's been going all day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 lb bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
10 cups water
1 medium white onion, quartered
6 garlic cloves, smashed
2 medium tomatoes, halved
1 tsp whole black peppercorns
1 tsp salt, plus more to taste
4 medium carrots, cut into 2-inch pieces
3 medium zucchini, cut into 2-inch pieces
2 medium chayotes, peeled and cut into 2-inch chunks
2 ears of corn, cut into 3 rounds each
½ small head of cabbage, cut into 3 wedges
4 sprigs fresh cilantro
2 sprigs fresh mint (optional)

For serving

lime wedges, for serving (optional)
warm corn tortillas, for serving (optional)
dried oregano, for serving (optional)

Instructions

1
Place the chicken pieces in a large pot (6-quart or larger) and cover with 10 cups of water. Bring to a boil over high heat, then use a ladle or spoon to skim off any gray foam that rises to the surface, about 3–4 minutes.
2
Add the quartered onion, smashed garlic, halved tomatoes, black peppercorns, and 1 tsp salt. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!