Cinnamon Free Paleo Mexican Chicken Soup (Caldo de Pollo)

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Cinnamon Free Paleo Mexican Chicken Soup (Caldo de Pollo)

This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth loaded with tender shredded chicken and a colorful mix of carrots, zucchini, chayote, and celery. The flavor comes from a smart base of smashed garlic, white onion, cumin, bay leaves, and a halved serrano pepper — warm and aromatic without a trace of cinnamon anywhere in the pot. That matters more than it sounds, because cinnamon has a sneaky way of showing up in spice blends, seasoning packets, and even store-bought broths marketed for Mexican-style cooking. Making this from scratch means you control every single ingredient, so there's no guesswork and no label anxiety. The chayote squash is a standout here — it soaks up the broth beautifully and adds a mild, slightly crisp texture that holds up through the simmer. A squeeze of lime and a handful of sliced radishes at the table bring brightness and crunch that make the whole bowl feel alive. It's the kind of soup that tastes like it took all day, even when you're pulling it together on a weeknight.

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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 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
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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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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