Caldo de Pollo Recipe (Mexican Chicken and Vegetable Soup)
This simple, versatile Mexican chicken soup, or caldo de pollo, uses any vegetables in season to make a warming, hearty meal.
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Cooking tools:
- Dutch oven
- Ladle
- Slotted spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Fork
- Serving bowl
- Stove
Ingredients
- 1 large chicken (5 lb.), cut into 10 pieces
- 8 carrots, peeled and cut into 1-in. chunks
- 4 chayotes, cut into 1½-in. wedges
- 8 small red potatoes, quartered
- 2 medium yellow onions, peeled and sliced
- 1⁄4 cup kosher salt
- 4 oz. medium ripe tomatoes, skinned, seeded, and coarsely chopped
- 2 cups cups trimmed green beans
- 1 poblano pepper, stemmed, seeded, and cut into 1-in. strips
- Fresh cilantro, for serving
- Lime wedges, for serving
- Corn tortillas, warmed, for serving
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