Caldo De Pollo (Mexican Chicken Soup) Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

2 tablespoons olive oil

2 pounds skin-on, bone-in chicken thighs

1 large white onion, diced

3 sticks celery, diced

3 medium carrots, diced

4 cloves garlic, minced

1 fresh jalapeño pepper, finely chopped

2 large baking potatoes, peeled and diced into ¾-inch chunks

1 (15-ounce) can chopped tomatoes

8 cups chicken broth

1 cup frozen corn

2 tablespoons chopped fresh cilantro

juice of 1 lime

salt, to taste

pepper, to taste

Directions

Heat the olive oil in a large soup pot on a high setting. Sear the chicken thighs for about 3 minutes on each side until golden all over. Remove from the pot.

Add the onion, celery, and carrot to the pot and reduce the heat to medium. Fry for about 10 minutes until softened, then add the garlic and jalapeño and fry for another minute.

Add the potatoes, chopped tomatoes, and chicken broth, then return the chicken thighs to the pot. Stir well, bring to a boil, then reduce to a simmer and leave to bubble for 25 minutes.

Add the corn and simmer for another 2 minutes.

Remove the pot from the heat and stir in the cilantro and lime juice. Season to taste with salt and pepper.

Serve with your favorite toppings such as avocado, jalapeño slices, and lime wedges.