Caldo de Pollo con Nopalito

Classic Caldo de Pollo, or chicken soup, is a staple for many people in south Texas! 

We love it because we make it with our summer seasonal, Nopalito! With nopal cactus, habanero pepper and cilantro, it makes the perfect base for a yummy soup.

It's a humble, simple and delicious soup. Full of tender chicken, hearty vegetables and a rich, luxurious broth. When we first made Nopalito, we immediately knew that it would make the perfect base for a Caldo de Pollo.

Not only is this soup delicious but its' star ingredients boast a ton of health benefits:

The Capsaicin in the habanero also increases thermogenesis, which helps boost your metabolism and the rate you burn calories! Cilantro contains a compound called Dodecanal, which has been proven to be twice as effective as antibiotics, and is also used to detox heavy metals. Talk about beneficial!

We hope you love this soup as much as we do! It's super easy, can be made ahead of time and is a crowd pleaser. 

Caldo de Pollo con Nopalito

Serves 8 | 245 Calories | 9g Fat | 35g Protein | 10g Carb | 2g Fiber | 8g Net Carbs

  • 1 Jar FOND Bone Broth flavor, Nopalito
  • 2 cups water
  • 2 pounds boneless skinless chicken thighs
  • Salt & Pepper, to taste
  • 3 Roma tomatoes, large dice
  • 1 medium onion, large dice
  • 1 medium carrot, large dice
  • 2 stalks celery, large dice
  • 1 sliced jalapeño
  • 1 ear of corn, cut into 1" sections
  • 3-5 small to medium red potatoes, quartered
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 Medium Zucchini, sliced into half-moons
  • Juice of 1 Lemon
  • 1 bunch Cilantro, chopped

In a large pot, place in the chicken thighs, Nopalito and water. Cover, and bring to a boil, then reduce to a gentle simmer. Cook until the thighs are tender and falling apart. Using a slotted spoon, remove the chicken from the pot and place into a large bowl and shred, leaving large chunks of chicken. Keep to the side. 

To the liquid, add the tomatoes, onion, carrot, celery, jalapeño, corn, potatoes & cumin. Simmer until the potatoes are fork tender, about 10 minutes. Add in the zucchini, lemon juice, and the shredded chicken. Cook for another 5 minutes so the flavors meld together, taste for seasoning and finish with chopped cilantro. 

Serve hot!