Red Meat Allergy Friendly Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

Red Meat Allergy Friendly Caldo de Pollo

This soul-warming Mexican chicken soup is exactly the kind of bowl that makes you feel taken care of from the inside out. A rich, golden broth builds slowly as bone-in chicken simmers with onion, garlic, tomatoes, and black peppercorns — no shortcuts, just real depth of flavor. Chunky carrots, chayote, zucchini, corn, and cabbage turn it into a full, hearty meal that's as colorful as it is satisfying. For anyone navigating a red meat allergy, this is the kind of recipe that proves you're not missing a thing — every bit of richness here comes from chicken and vegetables alone. Fresh cilantro and optional mint add a brightness that lifts the whole pot, and a squeeze of lime at the table ties everything together beautifully. Warm corn tortillas on the side make it a complete, comforting spread that works for a weeknight dinner or whenever you need something deeply nourishing.

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!