Coconut Free Paleo Mexican Chicken Soup (Caldo de Pollo)
This deeply comforting Mexican chicken soup is built on a rich, slow-simmered broth that gets its soul from smashed garlic, cumin, bay leaves, and a halved serrano pepper — no shortcuts, no canned anything. Bone-in, skin-on chicken pieces are the secret to that golden, deeply savory broth, and once the meat is shredded and stirred back in, every spoonful is loaded with tender chunks of carrot, zucchini, chayote, and celery. Chayote squash is the ingredient that really sets this version apart — it soaks up the broth beautifully and adds a subtle, clean flavor that feels totally authentic. Because every ingredient here is a whole food you can see and name, there's zero guesswork about hidden additives or tropical-derived oils sneaking into your bowl. A squeeze of lime and a handful of sliced radishes at the table bring brightness and crunch that make the whole thing feel restaurant-worthy. It's the kind of soup that tastes like it simmered all day, even if your kitchen schedule says otherwise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!