Caldo de Pollo
There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! This chicken and vegetable soup variation, known as caldo de pollo, has to be my all-time favorite of my mom’s soup recipes, and it’s one of those chicken recipes that is perfect for a family meal. So whether you go with all vegetables or with both chicken mixed with vegetables, I promise it will satisfy your soup cravings!
For the Soup
2 TABLESPOONS OLIVE OIL
6-9 BONE-IN CHICKEN THIGHS
1 MEDIUM WHITE ONION DICED
1 SERRANO PEPPER MINCED (OPTIONAL)
3 CLOVES GARLIC MINCED
4 LARGE CARROTS PEELED AND CHOPPED
4 STALKS CELERY CHOPPED
4 SMALL WHITE POTATOES CUT INTO 1-INCH PIECES
SALT AND FRESH CRACKED PEPPER TO TASTE
1/2 HEAD GREEN CABBAGE ROUGHLY CHOPPED
2 ROMA TOMATOES DICED
JUICE OF A LARGE LIME
8 CUPS CHICKEN BROTH OR VEGETABLE BROTH
3 BAY LEAVES
4 EARS CORN CUT IN HALF (CAN USE FROZEN NIBLETS)
For the Garnish
1 CUP SLICED RADISHES
SERRANO PEPPER MINCED
Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the chicken pieces skin-side down and brown for 4 to 5 minutes. Turn over and brown for 3 more minutes.
Add the onion, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.
Add the remaining ingredients: cilantro, cabbage, tomatoes, lime juice, chicken or vegetable broth (if using) and bay leaves. Stir well to combine. When it comes to a boil, taste for salt and pepper and add as needed. Skim off the foam that builds up as the soup cooks.
After about 40 minutes, carefully drop in the corn and continue cooking for another 15 to 20 minutes
Garnish with your favorite toppings and serve with warm corn tortillas.