Tree Nut 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 scent of garlic, tomato, and fresh cilantro. This is the kind of broth-forward dish that feels like it took all day but comes together with straightforward technique — skimming the foam, layering in the vegetables at the right time, and letting everything simmer low and slow until the chicken is fall-off-the-bone tender. Bone-in, skin-on chicken pieces are the secret to a rich, deeply flavored broth that no store-bought shortcut can replicate. Hearty vegetables like chayote, carrots, corn, zucchini, and cabbage make this a genuinely complete meal in a single bowl. Because every ingredient here is naturally whole and unprocessed, there's no need to scrutinize labels for hidden additives or worry about cross-contact from packaged goods. A squeeze of lime, a pinch of dried oregano, and a warm corn tortilla on the side bring the whole thing together in the most satisfying way. Whether you're feeding a crowd or stocking the fridge for the week, this soup delivers serious nourishment and flavor every single time.

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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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