Shellfish 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 a rich, golden broth by simmering bone-in, skin-on chicken with onion, smashed garlic, and whole peppercorns before a generous lineup of vegetables joins the pot. Carrots, chayote, zucchini, corn, and cabbage all go in at staggered intervals so everything finishes perfectly tender without turning to mush. The result is a bowl that's hearty enough to be a full meal, with bright, clean flavors that feel nourishing rather than heavy. A squeeze of lime and a pinch of dried oregano at the table pull the whole thing together beautifully. Since every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden seafood-based additives sneaking into your broth — just honest, from-scratch cooking. Warm corn tortillas on the side make it completely irresistible.

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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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