dinner · dairy-free · gluten-free
Caldo de pollo
Mexican chicken soup with bone-in chicken, carrots, potatoes, celery, corn and zucchini, served with rice and lime.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer chicken with onion, garlic and salt in 2.8 litres water 30 minutes, skimming.
-
2
Add tomato purée, carrots, celery and corn and simmer 15 minutes.
-
3
Add potatoes for 10 minutes, then zucchini for 5; the chicken should reach 74°C (165°F).
-
4
Add cilantro and adjust salt.
-
5
Serve with rice, lime, onion and serrano.
