Cashew Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a long, slow simmer that coaxes rich, golden broth from bone-in chicken pieces, letting garlic, onion, cumin, and a halved serrano pepper do the heavy lifting on flavor. Chunky rounds of carrot, zucchini, celery, and chayote squash go in at staggered intervals so every vegetable hits the bowl perfectly tender — not mushy, not raw. The whole thing is completely whole-food, grain-free, and naturally free from tree nuts of any kind, so there's zero need to scrutinize labels or worry about cross-contact from packaged seasonings or sauces. Once the chicken is shredded and stirred back into that fragrant broth alongside a handful of fresh cilantro, the soup practically finishes itself. A squeeze of lime and a few crisp radish slices on top add brightness and a little crunch that make each bowl feel restaurant-worthy. It's the kind of recipe that fills the kitchen with an irresistible smell and tastes even better the next day, making it a smart choice for batch cooking or feeding a crowd.
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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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