Seed Oil Free Caldo de Pollo

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

4.7

(29)

This soul-warming Mexican chicken soup is built entirely on whole, unprocessed ingredients — bone-in chicken, garden vegetables, and a fragrant broth that develops its depth the old-fashioned way, through a long, gentle simmer. There's no cooking oil involved at any stage, which means no canola, no soybean oil, and none of the refined fats that sneak into so many restaurant and store-bought versions of this classic. The broth gets its richness from the chicken bones themselves, while tomatoes, onion, garlic, and black peppercorns layer in a savory complexity that tastes like it took far more effort than it did. Carrots, chayote, zucchini, corn, and cabbage all go in at staggered intervals so every vegetable hits the bowl perfectly tender rather than mushy. A handful of fresh cilantro and optional mint give the broth a brightness that makes the whole pot feel alive. Finished with a squeeze of lime and a pinch of dried oregano at the table, each bowl is deeply satisfying in the way only a long-simmered homemade soup can be.

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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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