Mexican Chicken and Vegetable Soup (Caldo de Pollo) Recipe | SaveurSaveurSaveurBonnier CorporationBack ButtonSearch IconFilter Icon

Step 1

Instructions

Step 2

In a very large pot, add the chicken pieces (including the bones, feet, skin, and organs) and 6 quarts cold water. Bring to a low boil over high heat, and let cook for 20 minutes. Add the chayote, carrots, potatoes, and onions, and return the soup to a boil. Add the tomatoes, green beans, salt, and the poblano, return to a boil and cook until the vegetables are soft, the chicken is very tender, and the broth is flavorful, 60–70 minutes. Taste and adjust the seasoning as needed. Divide the chicken and some vegetables and broth among 8–10 large soup bowls. Top with fresh cilantro and serve hot with lime wedges and warm corn tortillas.