Mexican Chicken Soup with Corn and Lime (Caldo de Pollo)

This comforting caldo is made lighter by using skinless chicken breast and thigh cooked directly in broth without any added oil, delivering a high-protein, veggie-packed single-bowl meal.

Ingredients

• 400 g boneless, skinless chicken breast, chopped · 424 kcal
• 150 g boneless, skinless chicken thigh, chopped · 216 kcal
• 1500 g low-sodium chicken broth · 90 kcal
• 150 g potato, peeled and cubed · 116 kcal
• 100 g sweet corn kernels · 96 kcal
• 120 g carrots, sliced · 49 kcal
• 150 g zucchini, sliced · 32 kcal
• 100 g celery stalks, chopped · 14 kcal
• 100 g white onion, chopped · 35 kcal
• 15 g garlic cloves, minced · 21 kcal
• 20 g fresh cilantro, chopped · 5 kcal
• 30 g fresh lime juice · 8 kcal
• 1 dried bay leaf
• 1 tsp dried Mexican oregano
• Salt and black pepper to taste

Method

1. In a large pot, combine the chicken broth, chopped onion, minced garlic, bay leaf, and dried oregano, then bring to a boil over medium-high heat at 212°F (100°C).

   

2. Add the chopped chicken breast and thigh, along with the sliced carrots, celery, and cubed potatoes, then reduce the heat to medium-low and simmer for 15 minutes.

   

3. Stir in the zucchini and corn kernels, and continue to simmer for another 10 minutes until all vegetables are tender and the chicken is fully cooked.

   

4. Remove the pot from the heat, discard the bay leaf, stir in the fresh cilantro and lime juice, season with salt and black pepper, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.