Red Meat Allergy Friendly Paleo Mexican Chicken Soup (Caldo de Pollo)
This soul-warming Mexican chicken soup is built entirely around poultry and fresh vegetables, making it a naturally safe and satisfying choice for anyone managing a red meat allergy. The broth gets its incredible depth from bone-in, skin-on chicken pieces simmered low and slow with smashed garlic, white onion, cumin, and a halved serrano pepper — no beef, pork, or lamb anywhere in sight. Chunky rounds of carrot, zucchini, celery, and chayote squash make this a genuinely hearty bowl rather than a thin, forgettable soup. Once the chicken is tender and shredded back into that golden broth, the whole pot comes together with a handful of fresh cilantro that brightens every spoonful. A squeeze of lime and a few crisp radish slices on top add just enough contrast to make it feel restaurant-worthy at your own kitchen table. It's the kind of recipe that fills the house with an irresistible aroma and has everyone hovering near the stove asking when it'll be ready.
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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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