Caldo De Pollo (Mexican Chicken Soup)

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Total Time
1hr 10mins
10 mins
1 hr

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

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  1. Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
  2. Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
  3. Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
  4. Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
  5. Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.