Sesame 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 on a deeply savory broth that develops naturally from bone-in chicken, whole garlic, tomatoes, and a handful of peppercorns — no shortcuts, no packets, no hidden ingredients to second-guess. The vegetables are the real showstoppers: tender carrots, zucchini, chayote, sweet corn, and cabbage all simmer together until everything is perfectly cooked through and the broth tastes like it has been going all day. Fresh cilantro and optional mint add a brightness that makes the whole pot feel alive. For anyone navigating sesame sensitivities, this recipe is a genuinely safe harbor — every ingredient is whole and straightforward, with zero sauces, condiments, or spice blends that might sneak in hidden oils or seeds. Finishing touches like a squeeze of lime, dried oregano, and warm corn tortillas let everyone customize their bowl at the table. It's the kind of comforting, nourishing meal that works any night of the week and tastes even better the next day.

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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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