Caldo de Pollo

October 24, 2023By Alysa Seeland

Classic Caldo de Pollo, or chicken soup, is a staple for many people in south Texas! The perfect base for this yummy soup is our Texas-inspired bone broth. Infused with nopal cactus, habanero pepper, and cilantro, you’ve probably never tried a broth like this before.

It's a humble, simple and delicious soup. Full of tender chicken, hearty vegetables and a rich, luxurious broth. 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

Name: Caldo de Pollo
Yield: 8
Ingredients: 1 jar FOND’s Nopal &amp; Cilantro; 2 cups water; 2-lbs chicken thighs, boneless &amp; skinless; Salt &amp; pepper, to taste; 3 roma tomatoes, large dice; 1 medium onion, large dice; 1 medium carrot, large dice; 2 stalks celery, large dice; 1 jalapeño, sliced; 1 ear of corn, cut into 1" sections; 3-5 small to medium red potatoes, quartered; 1 tsp cumin; 1 tsp garlic powder; 1 zucchini, sliced into half-moons; Juice of 1 lemon; 1 bunch cilantro, chopped

Rated 4 stars by 5 users

Servings

Calories

245

Ingredients

1 jar FOND’s Nopal & Cilantro
2 cups water
2-lbs chicken thighs, boneless & skinless
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 jalapeño, sliced
1 ear of corn, cut into 1" sections
3-5 small to medium red potatoes, quartered
1 tsp cumin
1 tsp garlic powder
1 zucchini, sliced into half-moons
Juice of 1 lemon
1 bunch cilantro, chopped

Directions

In a large pot, place in the chicken thighs, bone broth 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!