Caldo de Pollo, or Mexican chicken soup, is a hearty, comforting dish loaded with tender chicken and various fresh vegetables. This slow cooker version simplifies the cooking process without compromising on the authentic flavors.
Seasoned with traditional spices and simmered to perfection, this soup is perfect for a cozy dinner at home. Whether you’re a fan of Mexican cuisine or love a good, nutritious soup, this Caldo de Pollo recipe will surely become a favorite.
Bone and Chicken Pieces: These will be the main protein source of the soup. The recipe uses four drumstick pieces and a split chicken breast with skin and bone on.
Fresh Cabbage: Cabbage is chopped and added to the soup for texture and nutrition.
Medium Potatoes: These are peeled and cut into chunks. They will add a hearty element to the soup.
Ears of Corn: Cut into chunks to provide a sweet, crunchy contrast to the other ingredients.
Small Carrots: These are added for additional flavor and nutrition.
Mexican Squash or Calabaza: This is a traditional ingredient in Mexican soups.
Celery Stick: Cut into chunks and add for flavor.
Fresh Cilantro: This will be used at the end of the cooking process to add a fresh, herbaceous flavor.
Granulated Onion Powder: Used to season the chicken.
Garlic Powder: Also used to season the chicken.
Cracked Black Pepper: Added for seasoning.
Salt: Essential for bringing out the flavors of the other ingredients.
Tomato Chicken Flavored Bouillon Powder: This can be substituted with chicken-flavored bouillon powder or chicken broth.
Fresh Onion Chunks: These will add a savory depth to the soup.
Garlic Cloves: Peeled and mashed will infuse the soup with a rich, garlicky flavor.
Water: This will form the base of the soup.
Jalapeno: This is optional but can add a nice kick to the soup.
Making The Slow Cooker CALDO DE POLLO
Season the Chicken: Season your chicken pieces liberally with granulated onion powder, garlic powder, cracked black pepper, salt, and tomato chicken-flavored bouillon powder. This will infuse the chicken with a depth of flavor as it cooks.
Add Chicken and Aromatics to Slow Cooker: Place the seasoned chicken, fresh onion chunks, and mashed garlic cloves in the slow cooker. These ingredients will form the base of your soup.
Add Vegetables: Add all your prepared vegetables to the slow cooker. This includes chunks of potatoes, ears of corn, carrots, Mexican squash or calabaza, and celery sticks. The vegetables will cook down and release their flavors into the soup.
Add Water and Seasonings: Pour in your water, covering the ingredients. If you’re using bouillon powder, add a teaspoon at this point to enhance the flavor of the soup.
Add Fresh Cilantro and Optional Jalapeno: Place fresh cilantro and jalapeno (if using) on top of the other ingredients. The cilantro will add a fresh, herbaceous note to the soup, while the jalapeno will add a hint of heat.
Cook the Soup: Cover the slow cooker with a lid and set it high. Check the soup after about three hours. If it’s not done, continue cooking until all the ingredients are tender. This could take up to four and a half hours on high or six to eight hours on low.
Adjust Seasonings and Serve: Once the soup is done, taste it and adjust the seasonings as necessary. Depending on your preference, you might want to add more salt, pepper, or chicken bouillon powder. Once you’re satisfied with the flavor, serve your homemade Caldo de Pollo hot and enjoy!
Slow Cooker Caldo De Pollo
WATCH HOW TO MAKE IT
- Bone and Chicken Pieces: 3 1/4 pounds
- Fresh Cabbage: 1 pound
- Medium Potatoes: 2
- Ears of Corn: 2
- Small Carrots: 4-5
- Mexican Squash or Calabaza: 1 large
- Celery Stick: 1
- Fresh Cilantro: to taste
- Granulated Onion Powder: to taste
- Garlic Powder: to taste
- Cracked Black Pepper: to taste
- Salt: to taste
- Tomato Chicken Flavored Bouillon Powder: 1 tablespoon
- Fresh Onion Chunks: to taste
- Garlic Cloves: 3-4
- Water: 5 cups
- Jalapeno: 1 (optional)
- Season the chicken pieces with granulated onion powder, garlic powder, cracked black pepper, salt, and tomato chicken-flavored bouillon powder.
- Place the seasoned chicken, fresh onion chunks, and mashed garlic cloves in the slow cooker.
- Add all your prepared vegetables to the slow cooker.
- Pour in your water, making sure to cover the ingredients. Add a teaspoon of bouillon powder.
- Place fresh cilantro and a jalapeno (if using) on top of the other ingredients.
- Cover the slow cooker and set it to high. Cook for about three hours, then check. Continue cooking until all ingredients are tender.
- Once the soup is done, taste and adjust the seasonings as necessary. Serve hot.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 350 kcalTotal Fat: 10gCarbohydrates: 45gProtein: 25g