mexicanchickensouplowfatbeginnerhominystovetop

Caldo Xóchitl

Name: Caldo Xóchitl
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g skinless chicken breast; 1 litre chicken broth; 120 g, finely diced white onion; 2 cloves, minced garlic; 1 bay leaf; 4 g, or to taste fine salt; 1 g black pepper; 180 g canned hominy, drained and rinsed; 120 g, cut into small dice zucchini; 80 g, cut into small dice carrot; 100 g, diced avocado; 20 g, roughly chopped fresh cilantro; 1, cut into wedges lime

Caldo Xóchitl is a clear, fragrant chicken soup with tender shredded chicken, plump hominy, and small vegetables in a clean, savory broth. Fresh avocado, cilantro, and lime added at the end make it feel vibrant, nourishing, and surprisingly luxurious for such a simple dish.

30 min

2 servings

288 kcal

Mexican

Ingredients

Broth base

250 gskinless chicken breast
1 litrechicken broth
120 g, finely dicedwhite onion
2 cloves, mincedgarlic
1bay leaf
4 g, or to tastefine salt
1 gblack pepper

Soup additions

180 gcanned hominy, drained and rinsed
120 g, cut into small dicezucchini
80 g, cut into small dicecarrot

Fresh garnish

100 g, dicedavocado
20 g, roughly choppedfresh cilantro
1, cut into wedgeslime

Instructions

1
Prepare all ingredients first: finely dice the onion, mince the garlic, dice the zucchini and carrot into small even pieces for quick cooking, drain and rinse the hominy, dice the avocado, chop the cilantro, and cut the lime into wedges.
2
Place the chicken broth, chicken breast, diced onion, garlic, bay leaf, salt, and black pepper in a medium saucepan. Bring to a gentle boil over medium-high heat, then immediately lower to a steady simmer. Skim any foam if needed; this keeps the broth clear.
3
Simmer for 12-14 minutes, or until the chicken is just cooked through and reaches 74°C in the thickest part. Lift the chicken onto a plate and let it cool for 2 minutes so it is easier to handle.
4
While the chicken rests, add the carrot, zucchini, and hominy to the simmering broth. Cook for 6-7 minutes, until the vegetables are tender but still bright and the hominy is heated through.
5
Shred the chicken into bite-size strands with two forks, then return it to the saucepan. Simmer for 1 minute more to reheat and let the flavors come together. Taste and adjust salt if needed. Remove the bay leaf.
6
Ladle the caldo into bowls and top with diced avocado and chopped cilantro. Serve immediately with lime wedges for squeezing over the soup at the table; the lime should brighten the broth just before eating.

Nutrition per serving

288 kcal

Calories

34g

Protein

19g

Carbs

Fat

Fiber

Notes

•For a clearer, lighter low-fat broth, keep the soup at a gentle simmer rather than a rolling boil.
•If you can find pre-cooked hominy in jars or cans, it makes this dish fast enough for a weeknight meal.
•You can substitute chicken thigh for richer flavor, but it will raise the fat content.
•Serve with warm corn tortillas if you want a more filling meal, though they are not included in the nutrition estimate.

Background

Caldo Xóchitl is a traditional Mexican chicken soup, especially associated with central Mexico, and its name refers poetically to “flower soup,” often interpreted through its colorful garnishes and delicate presentation. It is typically built on a light chicken broth and finished with fresh toppings such as avocado, cilantro, and lime, giving it a bright and comforting character.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free