Caldo de Pollo: Mexican Chicken Soup Done Right
How can you possible make chicken soup better? Mexicanifiy it!
Thing to know:
What is the traditional name for Mexican chicken soup?
The traditional name for Mexican chicken soup is Caldo de Pollo, which literally translates from Spanish to “chicken broth” or “chicken soup,” a hearty, rustic dish with bone-in chicken and various vegetables like carrots, potatoes, corn, and zucchini, often served with lime and salsa.
What are some common spices used in Mexican chicken soup?
Common spices in Mexican chicken soup include cumin, chili powder, Mexican oregano, coriander, and paprika, often combined with fresh aromatics like garlic, onion, and cilantro, plus a touch of heat from jalapeños or other chiles for a flavorful, vibrant broth.
What is the origin of Mexican chicken soup?
Mexican chicken soup (Caldo de Pollo) has ancient roots in pre-Columbian Mexico, evolving from traditional Nahuatl fare using corn and chicken as staples, becoming a beloved restorative dish in homes and markets with regional variations like the specific Tlalpan-originating Caldo Tlalpeño, known for its hearty vegetables and healing properties.
What’s so special about Hatch green chiles?
Hatch chiles are special due to the unique “terroir” of New Mexico’s Hatch Valley, which gives them a distinctive smoky, earthy, and complex flavor that can’t be replicated elsewhere, creating a beloved regional culinary icon, especially during their fall roasting season when they’re roasted for a buttery, sweet punch and used in everything from enchiladas to burgers. They’re a specific type of chile (like Anaheim or Big Jim) grown in that valley, not a single variety, and their harvest is a huge cultural event.
Are Hatch green chile peppers hot?
Yes, Hatch green chiles have heat, but it varies significantly by variety, ranging from mild (around 1,000 SHU, similar to poblanos) to quite hot (8,000+ SHU, comparable to or hotter than some jalapeños), with options like Big Jim offering a balanced medium heat and Sandia varieties being hotter. Their heat is generally considered milder than habaneros but can be substantial, making them a versatile choice for different spice preferences, often described as earthy, smoky, and slightly sweet.
Ingredients:
Large pack of chicken thighs, bone in, skin on (usually at least a 8-12 pack)
1 8oz can tomato sauce
1 yellow onion (chopped)
6 large garlic cloves (minced)
2 T chicken bouillon
Bunch of washed fresh cilantro (roughly chopped)
3 zucchini’s (washed, cut off ends, and cut up in circles)
2 red bell peppers (chopped)
1/2 cup of fire roasted Hatch green chiles
3 carrots (chopped)
1 head of cabbage (washed, cut out the core, and cut into bunches)
2 T Mexican Seasoning (you can use a combo of cumin and Mexican oregano. We used Cattleman’s Grill Mexicano)
2 limes
1. Bring a large pot, half filled with water to a boil, then reduce to a simmer.
2. Add the chicken, onion, garlic, and salt. Once the top starts to foam, skim the top carefully to make sure you don’t take out the tiny garlic pieces.
3. Add the whole 8oz can of tomato sauce and gently stir. Let simmer for 45 minutes.
4. Now add a couple of spoonfuls of the chicken bouillon and the seasoning. Stir gently.
5. Taste for salt and add more chicken bouillon if needed. This is going to be to your liking on the control of salt.
6. Add all the veggies, including the cilantro. I use the whole bunch of chopped cilantro but we love cilantro.
7. Let simmer on low for at least another 30 minutes.
8. Prior to serving, remove the chicken from the pot, discard the skin, then remove the meat from the bone. Shred or cut into bite sized chunks and return the meat to the pot.
9. Squeeze in the juice from 2 limes. Serve either alone or with crushed tortilla chips. ENJOY!
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