High Fructose Corn Syrup Free Caldo de Pollo
This soul-warming Mexican chicken soup is built entirely from whole, unprocessed ingredients — bone-in chicken, fresh vegetables, aromatics, and water — so there's nothing hidden in the pot that shouldn't be there. For anyone navigating sweetener-laden broths and canned soups at the grocery store, making this from scratch is a genuine relief. The long, slow simmer with onion, garlic, tomatoes, and black peppercorns builds a broth that's deeply savory and naturally rich without any shortcuts. Hearty vegetables like chayote, carrots, zucchini, corn, and cabbage go in at staggered intervals so everything comes out perfectly tender and full of color. Fresh cilantro and optional mint add a brightness that makes the whole bowl feel alive. A squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side round it out into a complete, satisfying meal that tastes like it took all day — even though the process is straightforward and hands-off.
About FigFig 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!