Caldo de Pollo

This Caldo de Pollo is light, clean, and deeply comforting, with tender chicken in a clear broth scented with onion, garlic, cilantro, and chile de árbol. Carrot adds sweetness, zucchini keeps it fresh, and a squeeze of lime brightens every spoonful.

Nutrition · per serving

202kcal

34gProtein

10gCarbs

3gFat

3gFiber

2 servings

Ingredients

11 items

Caldo

chicken breast, boneless skinless300 g

water1.2 litres

white onion120 g

garlic cloves2

carrot150 g

zucchini180 g

dried chile de árbol2

fine salt6 g

black pepper1 g

cilantro15 g

lime1

Tips

•For a milder soup, leave the chiles de árbol whole and remove them before serving; for more heat, break them open before adding.
•If you want an even clearer broth, keep the pot at a bare simmer and do not stir much during cooking.
•This is a light, low-fat version made with chicken breast; chicken thighs give more flavor but increase the fat.
•Serve with warm corn tortillas or cooked rice if you want a heartier meal, though these are not included in the nutrition.

Steps

1
Prepare the vegetables and aromatics: slice the onion, peel and cut the carrot into thin half-moons, cut the zucchini into bite-size half-moons, lightly crush the garlic cloves, roughly chop the cilantro, and cut the lime into wedges. Thin carrot slices help the soup finish within 30 minutes.
120 g white onion150 g carrot180 g zucchini2 garlic cloves15 g cilantro1 lime
2
Place the chicken breast, water, half of the onion, the garlic, 1 dried chile de árbol, salt, and black pepper in a medium pot. Bring to a gentle boil over medium-high heat, then immediately lower to a steady simmer. Skim off any foam in the first few minutes for a clearer broth.
300 g chicken breast, boneless skinless1.2 litres water120 g white onion2 garlic cloves2 dried chile de árbol6 g fine salt1 g black pepper
3
Simmer for 10 minutes, then add the carrot and the remaining onion. Continue simmering for 6 minutes. Keep the heat gentle rather than rapidly boiling so the chicken stays tender and the broth remains clear.
150 g carrot120 g white onion
4
Add the zucchini and the remaining dried chile de árbol, and simmer for 5 to 6 minutes more, until the zucchini is just tender and the chicken reaches an internal temperature of 74°C. Avoid overcooking the zucchini; it should hold its shape.
180 g zucchini2 dried chile de árbol
5
Transfer the chicken to a board and let it sit for 2 minutes, then shred or slice it. Return the chicken to the pot. Taste the broth and adjust with a little more salt if needed.
300 g chicken breast, boneless skinless
6
Turn off the heat and stir in most of the cilantro. Serve hot in bowls with the remaining cilantro and lime wedges on the side for squeezing over just before eating.
15 g cilantro1 lime

Origin & History

Caldo de Pollo is a classic home-style soup found across Mexico, often made as a comforting family meal and commonly served when someone wants something nourishing and easy to digest. Regional versions vary, but the foundation is a clear chicken broth with vegetables, herbs, and sometimes chiles for gentle heat.

mexican chicken soup lowfat beginner stovetop comfort food

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Steps

Prepare the vegetables and aromatics: slice the onion, peel and cut the carrot into thin half-moons, cut the zucchini into bite-size half-moons, lightly crush the garlic cloves, roughly chop the cilantro, and cut the lime into wedges. Thin carrot slices help the soup finish within 30 minutes.

120 g white onion150 g carrot180 g zucchini2 garlic cloves15 g cilantro1 lime

Place the chicken breast, water, half of the onion, the garlic, 1 dried chile de árbol, salt, and black pepper in a medium pot. Bring to a gentle boil over medium-high heat, then immediately lower to a steady simmer. Skim off any foam in the first few minutes for a clearer broth.

300 g chicken breast, boneless skinless1.2 litres water120 g white onion2 garlic cloves2 dried chile de árbol6 g fine salt1 g black pepper

Simmer for 10 minutes, then add the carrot and the remaining onion. Continue simmering for 6 minutes. Keep the heat gentle rather than rapidly boiling so the chicken stays tender and the broth remains clear.

150 g carrot120 g white onion

Add the zucchini and the remaining dried chile de árbol, and simmer for 5 to 6 minutes more, until the zucchini is just tender and the chicken reaches an internal temperature of 74°C. Avoid overcooking the zucchini; it should hold its shape.

180 g zucchini2 dried chile de árbol

Transfer the chicken to a board and let it sit for 2 minutes, then shred or slice it. Return the chicken to the pot. Taste the broth and adjust with a little more salt if needed.

300 g chicken breast, boneless skinless

Turn off the heat and stir in most of the cilantro. Serve hot in bowls with the remaining cilantro and lime wedges on the side for squeezing over just before eating.

15 g cilantro1 lime

Origin & History