Beef Free 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 chicken and vegetable soup simmering on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh cilantro. This classic Mexican caldo starts with bone-in chicken pieces that slowly build a rich, golden broth, layered with whole peppercorns, smashed garlic, and halved tomatoes for a depth of flavor that feels like it took all day. The vegetable lineup is generous and colorful — carrots, zucchini, chayote, corn, and cabbage all go in at staggered intervals so everything comes out perfectly tender rather than mushy. Once the chicken is cooked through, it gets pulled from the bone and returned to the pot, so every bowl is loaded with soft, juicy meat and hearty chunks of vegetables swimming in that savory broth. A squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side turn it into a full, satisfying meal. This is the kind of recipe that works beautifully for anyone avoiding red meat, since the entire dish is built around poultry with no substitutions or workarounds needed — just honest, wholesome ingredients doing exactly what they're supposed to do.

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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.

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