How to Make Mexican Chicken Soup
A warm and comforting recipe that is ideal for cold weather, this easy Mexican chicken soup is the ideal dish to make you feel all the cozy and homey vibes during winter. Simply combine chicken breast, thighs, and drumsticks with veggies like carrots, corn, chayote, and zucchini to prepare the most delicious caldo de pollo ever, just like grandma used to make.
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Ingredients
6
Portions
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Preparation
1h
45 mins
Easy
  • In a deep pot, bring water to a rolling boil and place chicken drumsticks, chicken thighs, and chicken breast. Add garlic and onion. Cover and cook for 10 minutes over medium heat. Uncover and skim off scum with a slotted spoon. Scum is the soluble protein from meat. Cover again and cook for 10 more minutes.
  • Once chicken is almost cooked through, add vegetables starting with corn and carrots, as they take longer to cook. Cover and cook for 15 minutes.
  • Add chayote, zucchini, green beans, cilantro, and peppermint. Season with salt. Cover and cook for 10 more minutes.
  • Serve Mexican chicken soup immediately and garnish with cilantro, onion, serrano chile, and avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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