Caldo de Pollo with Chayote and Corn Recipe

Ingredients

• 45 ml, dividedolive oil
• 5bone-in, skinless chicken thighs
• 1 largeonion, chopped
• 1, optionaljalapeño pepper, minced
• 4 mediumcarrots, sliced 1.3 cm thick
• 4 stalkscelery, sliced 1.3 cm thick
• 3 mediumYukon Gold potatoes, chopped into 2.5 cm chunks
• 6 clovesgarlic, minced
• 2–3 teaspoonschilli powder
• 2 teaspoonsground cumin
• 1 teaspoondried oregano
• 1 teaspoonground coriander seeds
• ½ teaspoonsmoked paprika
• ½ teaspoonsalt
• ½ teaspoonpepper
• 1 can (425 g; 15 oz)fire-roasted tomatoes, with their juices
• 1 can (113 g; 4 oz)mild diced green chillies
• 2.13 litres (9 cups)reduced-sodium chicken stock
• Kernels from 2 ears, or 1 can (425 g; 15 oz), rinsed and drainedsweetcorn
• 2chayote, peeled, cored and chopped into 2.5 cm cubes
• 1 tablespoon (15 ml)lime juice
• 60 ml (¼ cup), or to tastechopped coriander
• To tasteavocados
• To tastetomatoes
• To tastecoriander
• To tastesoured cream
• To tastelime juice
• To tastehot sauce

Instructions

1. 1

   Brown the chicken

   Heat 30 ml of the olive oil in a large Dutch oven or soup pot over a high heat until very hot. Sear the chicken thighs until golden on both sides, then transfer them to a plate. Leave the browned bits in the pot.

2. 2

   Cook the aromatics

   Add the remaining 15 ml of olive oil to the pot. Add the onion and optional jalapeño and cook for 3 minutes, stirring occasionally.

3. 3

   Add vegetables and spices

   Stir in the carrots, celery, potatoes, chilli powder, cumin, oregano, ground coriander, smoked paprika, salt and pepper. Cook for 3 minutes, stirring to combine.

4. 4

   Sauté the garlic

   Add the garlic and cook for 30 seconds, until fragrant.

5. 5

   Add stock and chicken

   Return the browned chicken to the pot. Add the fire-roasted tomatoes and their juices, green chillies and chicken stock, then stir gently.

6. 6

   Simmer the soup

   Cover the pot and bring the soup to the boil. Reduce the heat, uncover and simmer for 25 minutes, or until the chicken is cooked through and tender.

7. 7

   Add corn and chayote

   Transfer the chicken to a chopping board. Add the chayote and corn to the pot and simmer gently for 10 minutes, until the chayote is tender.

8. 8

   Shred and finish

   While the chayote cooks, remove the chicken meat from the bones and shred it. Stir the chicken, lime juice and chopped coriander into the soup and heat through.

9. 9

   Ladle and garnish

   Ladle the soup into bowls, over rice if desired. Add avocado, diced tomatoes, coriander, soured cream, lime juice and hot sauce to taste.

What is caldo de pollo?

Caldo de pollo means chicken broth or chicken soup in Spanish, and versions of this comforting dish are found throughout Mexico. It is typically built around chicken simmered with vegetables, with the broth served generously alongside the solids.

Here, bone-in thighs lend depth to the stock, while chayote, sweetcorn and potatoes make the soup hearty. Lime and fresh garnishes bring a bright, customisable finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 25g protein, 20g carbs, 12g fat.

The potatoes, corn and vegetables provide most of the carbohydrates, while the chicken thighs supply much of the protein and fat. For a balanced plate, serve a bowl with plenty of chicken and vegetables, and add rice according to appetite.

Build flavour in the pot

Browned chicken: Searing the thighs first leaves savoury browned bits in the pot, which become part of the soup’s base. Work in batches if the thighs crowd the pot.

Spice base: Let the vegetables cook briefly with the spices before adding the stock. This gives the seasonings a chance to mingle with the oil and vegetables.

Add the vegetables in stages

Potatoes and carrots: These go in early because they need time to soften in the broth. Keep the potato pieces roughly even so they cook at a similar pace.

Chayote and corn: Add these after the chicken has simmered for 25 minutes. The extra 10 minutes lets the chayote turn tender without leaving the corn to cook for the entire simmer.

Check the chicken and chayote

Chicken: The thighs should be cooked through and tender after their simmer. Lift them out carefully, as the meat may be ready to come away from the bone.

Chayote: Test a piece after its 10-minute simmer; it should be tender when pierced but still hold its shape. If it needs longer, continue simmering gently until it reaches that point.

Choose the right heat

A high heat helps the chicken brown, but lower the heat once the soup comes to the boil. A gentle simmer cooks the meat and vegetables without making the broth bubble vigorously.

The method gives the chicken 25 minutes in the broth, followed by 10 minutes for the chayote and corn. Keep the pot at a steady simmer during both stages.

Make each bowl your own

Fresh toppings: Avocado, diced tomatoes and coriander add freshness, while soured cream makes the bowl creamy. Lime juice and hot sauce let everyone adjust the tang and heat.

Rice: Serve the soup over rice if you want a more filling bowl. Otherwise, ladle the broth and vegetables directly into bowls and offer the garnishes alongside.

Recipe notes & tips

• Pat the chicken dry before searing to help it brown.
• Leave the browned bits in the pot; they add flavour to the broth.
• Keep the vegetables in similarly sized pieces so they cook more evenly.
• Taste the soup before serving and adjust the lime, salt or hot sauce to your liking.
• If using canned corn, rinse and drain it before adding it to the pot.
• Set out garnishes separately so everyone can finish their own bowl.

Variations

• More heat: Leave the jalapeño seeds in or add extra hot sauce at the table.
• Fresh corn: Cut the kernels from 2 ears of sweetcorn and add them as directed.
• Milder soup: Leave out the optional jalapeño and use the lower amount of chilli powder.
• Rice base: Ladle the soup over cooked rice for a heartier serving.
• Extra lime: Offer lime wedges so each person can add more brightness to their bowl.

Common mistakes to avoid

• Crowding the pot: The chicken may steam instead of browning; sear it in batches if needed.
• Cleaning the pot after searing: You lose the browned bits; leave them in place for the next steps.
• Adding chayote too early: It can become overly soft; add it with the corn after the first simmer.
• Boiling hard: The soup can cook unevenly; reduce the heat to maintain a gentle simmer.
• Shredding too soon: The chicken will be harder to handle while very hot; transfer it to a board before removing the meat from the bones.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the soup has thickened; store fresh garnishes separately.

Frequently asked questions