Pork 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 on the stove, filling the kitchen with the aroma of garlic, tomato, and fresh cilantro. This version builds a rich, golden broth entirely from bone-in chicken pieces, which release collagen and flavor as they slowly cook — no shortcuts, no shortcuts needed. The vegetable lineup is generous and colorful: sweet corn rounds, tender chayote, zucchini, carrots, and cabbage all go in at staggered intervals so everything finishes perfectly without turning to mush. Because every ingredient here is straightforwardly poultry and produce, there's no need to scrutinize labels or worry about hidden pork-derived additives that can sneak into processed broths or seasoning packets. A squeeze of lime and a pinch of dried oregano at the table brighten the whole bowl and let each person customize their serving. It's the kind of meal that works equally well as a weeknight dinner or a restorative remedy when someone needs something warm and nourishing.

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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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