Cinnamon Free Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

This soul-warming Mexican chicken soup is built on a deeply savory broth that gets its complexity from slow-simmered bone-in chicken, smashed garlic, whole peppercorns, and fresh tomatoes — no warming spices required. That makes it a natural fit for anyone avoiding cinnamon, since the flavor here comes entirely from aromatics, fresh vegetables, and time. The pot fills up beautifully with chunky carrots, zucchini, chayote, corn, and cabbage, so every bowl is practically a meal on its own. Skimming the foam early and simmering low and slow are the two moves that take the broth from good to genuinely restaurant-quality. Once the chicken is tender enough to pull from the bone, it goes right back into the pot to soak up even more of that golden, herb-kissed liquid. A squeeze of lime and a pinch of dried oregano at the table let everyone customize their bowl without any risk of hidden ingredients sneaking in. Serve it with warm corn tortillas and you have a comforting, crowd-pleasing dinner that feels like it took all day — even if your hands-on time was minimal.

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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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