Caldo de Pollo (Mexican Chicken Soup)

🛒 Ingredients

• Cooked boneless chicken meat 120 g · 250 kcal
• Carrot, chopped 50 g · 20 kcal
• Potato, diced 75 g · 58 kcal
• Celery stalk, sliced 25 g · 4 kcal
• Corn on the cob pieces 75 g · 64 kcal
• Zucchini, diced 50 g · 9 kcal
• White onion, chopped 38 g · 15 kcal
• Garlic clove, minced 4 g · 6 kcal
• Fresh cilantro, chopped 8 g · 2 kcal
• Chicken broth 500 g · 0 kcal

👨‍🍳 Instructions

1. Place bone-in chicken pieces in a large pot with water, half an onion, smashed garlic cloves, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming any foam.
2. Remove chicken from the pot; shred the meat once cool enough, discarding bones and skin. Strain the broth to remove onion and garlic, then return the clear broth to the pot.
3. Add diced carrots, diced potatoes, and sliced celery to the simmering broth. Cook for 10-15 minutes, or until vegetables are almost tender.
4. Add corn on the cob pieces and diced zucchini to the pot. Continue to cook for another 5-7 minutes, until all vegetables are tender.
5. Return the shredded chicken to the pot and heat through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chopped cilantro and lime wedges on the side.