Peanut 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 cilantro. This version builds its rich, golden broth from bone-in chicken pieces slow-cooked with onion, smashed garlic, and whole peppercorns — no shortcuts, just real flavor developed the old-fashioned way. The vegetable lineup is generous and colorful: tender carrots, zucchini, chayote, sweet corn rounds, and cabbage wedges all go in at staggered intervals so everything finishes perfectly cooked. A few sprigs of fresh mint are optional but add a subtle brightness that makes the broth feel almost floral alongside the cilantro. Because every ingredient here is a whole, recognizable food — produce, chicken, spices, and water — there's no need to scrutinize labels or worry about hidden additives that sometimes sneak into packaged soups and broths. Finish each bowl with a squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side, and you've got a meal that feels like a genuine act of care. It's the kind of recipe that earns a permanent spot in your weeknight rotation.

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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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