Mexican 60 min

Caldo de Pollo

Name: Caldo de Pollo
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 whole chicken (3–4 lbs), cut into pieces; 3 medium carrots, cut into thick rounds; 3 stalks celery, cut into 2-inch pieces; 3 medium potatoes, quartered; 2 ears of corn, cut into thirds; 1 medium chayote squash or zucchini, cubed; 1 large white onion, quartered; 6 cloves garlic, smashed; 2 jalapeños, whole; 1 bunch fresh cilantro; 2 bay leaves; 1 teaspoon cumin; 8 cups water; Salt to taste; Lime wedges and tortillas for serving

gluten-freedairy-freehigh-proteincomfort-foodhealthy

Ingredientsfor 2

360

Cal

38g

Protein

28g

Carbs

12g

Fat

11 whole chicken (3–4 lbs), cut into pieces
23 medium carrots, cut into thick rounds
33 stalks celery, cut into 2-inch pieces
43 medium potatoes, quartered
52 ears of corn, cut into thirds
61 medium chayote squash or zucchini, cubed
71 large white onion, quartered
86 cloves garlic, smashed
92 jalapeños, whole
101 bunch fresh cilantro
112 bay leaves
121 teaspoon cumin
138 cups water
14Salt to taste
15Lime wedges and tortillas for serving

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Instructions

1
Place chicken pieces in a large pot with cold water, onion, garlic, bay leaves, and 1 tablespoon salt. Bring to a boil and skim any foam that rises to the surface for 5 minutes. Reduce heat to a steady simmer.
2
Add carrots, potatoes, celery, jalapeños, and cumin. Cook partially covered for 25 minutes. Add corn, chayote, and a large bundle of cilantro. Cook another 15–20 minutes until all vegetables are tender.
3
Remove chicken, cilantro bundle, bay leaves, and jalapeños. Shred chicken off the bone and return meat to the pot. Taste and season generously with salt — this soup needs more salt than you think. Serve in deep bowls with extra cilantro, lime wedges, sliced jalapeños, and warm tortillas.