Caldo de Pollo con Chipilín
A comforting and aromatic chicken soup, Caldo de Pollo con Chipilín is a staple in Guatemalan households. The addition of chipilín, a leafy green herb, imparts a unique, slightly bitter, and earthy flavor that complements the tender chicken and vegetables.
🧂 Ingredients
- 1 cut into pieces Whole chicken(or 6-8 chicken thighs/legs)
- 10 cups Water
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 3 medium Potatoes(peeled and quartered)
- 2 medium Carrots(peeled and sliced)
- 1 medium Zucchini(halved lengthwise and sliced)
- 1 cup Chipilín leaves(fresh or frozen, chopped)
- 1 medium Onion(quartered)
- 3 cloves Garlic cloves(smashed)
- 1/2 bunch Cilantro(tied with kitchen twine)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot, combine chicken pieces, water, onion, garlic, and cilantro. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any foam.
- 2
Add corn on the cob, potatoes, and carrots to the pot. Continue to simmer for another 20 minutes, or until vegetables begin to soften.
- 3
Add zucchini and chopped chipilín leaves to the pot. Cook for another 10-15 minutes, until all vegetables are tender and chicken is cooked through.
- 4
Remove the onion, garlic, and cilantro bunch. Season the soup generously with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning gradually. - 5
Serve hot, ensuring each bowl gets a good portion of chicken, vegetables, and broth. Often served with lime wedges and tortillas.
💡 Pro Tips
- ✓If using fresh chipilín, ensure it is well-rinsed.
- ✓Frozen chipilín is a convenient alternative and can be added directly to the soup.
- ✓For a richer broth, you can use chicken thighs or legs instead of a whole chicken.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like chayote or sweet potato.
- For a heartier soup, add cooked rice or pasta near the end of cooking.