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Yield: Six hearty servings

Caldo de Pollo

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Caldo de pollo con lime, a sunny recipe of roast chicken, poblano, onion and tomatoes spiced with cumin and oregano slowly simmering in chicken broth.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 2 T olive oil
• 1 medium poblano, diced
• 1 small zucchini, chopped
• 1 medium onion, diced
• 1 heaping tablespoon of ground cumin
• 6-8 cups chicken stock (see our homemade recipe)
• 1 14.5oz diced tomatoes (Muir Glen Fire Roasted tomatoes is our preferred brand)
• 1 t. Thyme (dried)
• 1 t. Mexican Oregano (dried)
• Leftover roast chicken, chopped (about 2 cups)
• Salt to taste
• Juice of two limes
• 4 T chopped cilantro
• Grated cheddar for serving

Instructions

Instructions
Saute diced poblano in olive oil for about 1 minute, add zuchinni and saute another minute, add diced onion and saute for about 8 additional minutes until onions look opaque and vegetables are just starting to brown. Vegetables should be crisp tender. Stir in the ground cumin and cook another minute. Add chicken broth and as much of the tomatoes as you like. We typically use 3/4s of the can or all of it. Stir in the thyme and oregano, add the chicken and bring to a low boil. Stir, lower heat, cover and simmer for about 30 minutes. Then salt to taste, add lime juice and 2 T chopped cilantro. Serve with remaining cilantro, grated cheese, lime wedges and tortilla chips.

Notes

*Little did we know that there is confusion over the Spanish word for lime. According to PRI (Public Radio International) the word for lime in Mexico is either limón or lima. In Spain they are called limones verdes. Apparently lemons and limes are not native to any Spanish-speaking country. Citrus appears to have originated in China and northern India. Who knew? Margarita anyone?

Nutrition Information:

Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 839Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 73mgSodium: 2991mgCarbohydrates: 81gFiber: 3gSugar: 39gProtein: 54g

Nutrition information isn’t always accurate.

Caldo de Pollo con Lime is a sunny recipe of roast chicken, poblano, onion and tomatoes spiced with cumin and oregano slowly simmering in chicken broth.

Caldo de Pollo con Lime

Caldo de Pollo con Lime* or Mexican Chicken Soup can be a revelation. A heart warming recipe of simple ingredients, roast chicken, poblano, zucchini, onion and tomatoes spiced with cumin, thyme and oregano slowly simmering in a homemade chicken broth.

As a man I’m lazy by nature. I can go the market, buy a raw chicken the size of a small pick-up truck, take it home, clean it, season it, roast it and then, clean-up after it or, I can buy a roast chicken at the same market for the same price or less and Bob’s your uncle. And, it’s a normal size chicken breast, not mega steroid chicken from Hell Farm somewhere.

That said, years later and dozens of roast chickens later, it dawned on us to use the left over bones and make our own homemade chicken broth. It was shockingly easy, big bucks cheaper and tasted a whole lot better than canned and, if you’re trying to control salt, homemade broth is hands down the way to go.

This Caldo de Pollo is warm comfort in a bowl on cold winter nights with an alluring flavor, rich color and a warm bewitching aroma. Add a squeeze of lime juice and top with grated cheese and thin slices of avocado, and serve hot with warm corn tortillas or tortilla chips.

Yum
Caldo de Pollo con Lime
Servings: 6 hearty servings
Prep Time: 30 minutes
Cooking Time: 40 minutes

Tools you’ll need:
Dutch oven
Cleaver

Ingredients:
2 T olive oil
1 medium poblano, diced
1 small zucchini, chopped
1 medium onion, diced
1 heaping tablespoon of ground cumin
6-8 cups chicken stock (see our homemade recipe)
1 14.5oz diced tomatoes (Muir Glen Fire Roasted tomatoes is our preferred brand)
1 t. Thyme (dried)
1 t. Mexican Oregano (dried)
Leftover roast chicken, chopped (about 2 cups)
Salt to taste
Juice of two limes
4 T chopped cilantro
Grated cheddar for serving

Instructions:
Saute diced poblano in olive oil for about 1 minute, add zuchinni and saute another minute, add diced onion and saute for about 8 additional minutes until onions look opaque and vegetables are just starting to brown. Vegetables should be crisp tender.

Stir in the ground cumin and cook another minute.

Add chicken broth and as much of the tomatoes as you like. 

We typically use 3/4s of the can or all of it.  

Stir in the thyme and oregano, add the chicken and bring to a low boil.

Stir, lower heat, cover and simmer for about 30 minutes. Then salt to taste, add lime juice and 2 T chopped cilantro.

Serve with remaining cilantro, grated cheese, lime wedges and tortilla chips.

*Little did we know that there is confusion over the Spanish word for lime. According to PRI (Public Radio International) the word for lime in Mexico is either limón or lima. In Spain they are called limones verdes. Apparently lemons and limes are not native to any Spanish-speaking country. Citrus appears to have originated in China and northern India. Who knew? Margarita anyone?