Caldo de Pollo – Mexican Chicken Soup
All those years raising boys with large appetites made me a fan of soups and stews. Soups were dishes that would not only fill them up, but could provide leftovers for a few days. Caldo de Pollo is a soup that has Mexican flavors we enjoy. With the addition of interesting chili peppers, it elevates what would otherwise be a basic chicken soup dish.
I started tinkering around with this recipe about 20 years ago. First having had the dish on a snowy evening at one of our favorite Mexican restaurants. Most of my tinkering has involved changing up the various chili peppers I use. When it’s summertime I use whatever I’ve been able to grow in my vegetable garden. Other times during the year it’s based on what looks good in the grocery store.
One thing that hasn’t changed is the use of chipotle chili peppers. They are roasted and smoked jalapeno peppers that come canned in a spicy, garlicky, vinegar- based adobo sauce. I use these dark red beauties in many dishes. The adobo sauce they are packed in can be used to kick up a mayonnaise or basic dip you would serve with veggies or chips. When I can’t use up a whole can of chilies within a few weeks of opening them, I portion out two of them, wrap them up in plastic and pop them in a zip top baggie. From there they go into the freezer where they’ll keep for months.
The other ingredient that I feel is essential is fresh lime juice. In many parts of Mexico, the addition of lime juice to dishes is quite common. Adding lime juice and cilantro at the end lends a brightness that compliments this savory, spicy soup perfectly. Don’t wait to order this dish at your favorite Mexican restaurant. Take about an hour and do something special for yourself and your family.
Caldo de Pollo - Mexican Chicken Soup
Ingredients
- 2 tablespoons canola oil
- l large yellow onion, diced
- 1 green bell pepper, diced
- 1 poblano chili pepper, diced
- 4 cloves garlic, minced
- 2 serrano chili peppers, finely sliced
- 2 chipolte chili peppers in adobo, finely diced
- 3 plum tomatoes, diced
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups chicken stock
- 2 pounds boneless skinless chicken thighs, diced
- 1 cup frozen yellow corn
- 1 cup white rice, cooked
- 1 lime, juiced and wedges
- 1 cup fresh cilantro, chopped
Instructions
- In large stockpot, heat olive oil over medium high heat.
- Saute onion, green bell pepper, poblano pepper, garlic, serrano pepper, and chipotle peppers until onion is translucent. Approx 5 minutes.
- Add tomatoes, oregano, salt and pepper to pot. Stir and cook for about 2 minutes until oregano is fragrant.
- Add chicken stock to pot. Turn heat to high and bring to boil.
- Add diced chicken and frozen corn. Reduce heat to low and simmer for 30 minutes.
- Add white rice and juice of one lime. Stir through and simmer 5 more minutes.
- Tastes for seasoning. Add more salt and pepper if needed.
- Ladle soup into bowls and serve with additional lime wedges, fresh cilantro.
- Additional toppings could be crushed tortilla chips, avocado chunks and shredded cheese.
Notes
- You can adjust the heat by adding more or less chipotle or serrano chili peppers.
- I prefer serrano peppers over jalapeno because they have more heat.
- You can also have bottled hot sauce available to increase the spice.
- You could use chicken breasts instead of thighs. However I find chicken breasts can get tough and aren't nearly as flavorful and tender as thighs.
- I almost exclusively use chicken STOCK in soups. Stock is made with roasted bones. Broth is made by boiling bones with aromatics like carrot, onion, celery. I think STOCK has a deeper flavor.
- This soup freezes very well.
