Coconut 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 Mexican chicken soup simmering away on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh herbs. This version builds a rich, golden broth entirely from bone-in chicken pieces, whole spices, and aromatics — no shortcuts, no canned anything, just real ingredients doing all the work. The lineup of vegetables is generous and colorful: sweet corn rounds, tender chayote, zucchini, carrots, and cabbage all go in at staggered intervals so everything finishes perfectly cooked rather than mushy. A few sprigs of cilantro and optional mint add a brightness to the broth that makes it taste surprisingly complex for something so straightforward to pull off. For anyone navigating coconut-free cooking, this recipe is naturally in the clear — every single ingredient is a whole food or pantry staple with zero reason to hide a tropical oil or derivative. Finish each bowl with a squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side, and you have a meal that feels like it came from someone's grandmother's kitchen.

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!