Beef Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built on a rich, slow-simmered broth that gets its depth from bone-in chicken pieces, smashed garlic, white onion, and a gentle hit of cumin and serrano pepper — no beef, no shortcuts, just pure comfort in a bowl. The vegetables — carrots, zucchini, celery, and chayote squash — are added in stages so everything finishes perfectly tender without turning to mush. Once the chicken is fall-off-the-bone soft, it gets shredded and stirred right back into that golden broth, making every spoonful hearty and satisfying. Fresh cilantro folded in at the end brightens the whole pot, and a squeeze of lime at the table ties it all together beautifully. Chayote squash is the quiet star here — mild, slightly crisp, and completely at home alongside the more familiar vegetables in the mix. This is the kind of recipe that fills your kitchen with an incredible aroma and tastes like it took far more effort than it actually did.
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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 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1 tsp ground cumin
- 3 medium carrots, cut into 1-inch rounds
- 2 medium zucchini, cut into 1-inch half-moons
- 1 chayote squash, peeled, pitted, and cut into 1-inch cubes
- 2 celery stalks, cut into 1-inch pieces
- ½ cup fresh cilantro, roughly chopped
- 2 dried bay leaves
- 1 serrano or jalapeño pepper, halved (seeds removed for mild heat)
For serving
- lime wedges, for serving (optional)
- sliced radishes, for serving (optional)
Instructions
- 1
Place the chicken pieces in a large 6–8 qt pot 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, bay leaves, serrano pepper, cumin, 2 tsp kosher salt, and 1 tsp black pepper. Reduce the heat to medium-low, cover partially, and simmer for 30 minutes.
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