Consomé or caldo de pollo is one of the recipes that most reminds any Mexican of home. On a normal day, it is a delicious, filling-but-light soup. When you are sick or under the weather, it can lift up your spirits like few foods can. You can use a whole chicken or just thighs and legs, but I always prefer using bone-in chicken as it adds much more flavor. Scale this caldo de pollo recipe up or down based on your needs, knowing that this dish makes great leftovers. Squeeze a bit of Key lime into your bowl for a touch of brightness.

　　This recipe was excerpted from ‘Tu Casa Mi Casa’ by Enrique Olvera and Luis Arellano. Buy the full book on Amazon. Click through for more classic Mexican soups →

　　

Ingredients

Serves 4, plus leftovers

　　2 lb chicken (whole or in pieces)

　　¾ large white onion, roughly chopped

　　7 garlic cloves, sliced

　　½ cup dried chickpeas (optional), soaked for at least 1 hour

　　1 sprig fresh mint

　　3 small carrots, cut into medium dice

　　3 fingerling potatoes, cut into bite-size pieces

　　1 chayote squash, peeled and cut into bite-size pieces

　　2 small zucchini, cut into bite-size pieces

　　1 Tbsp. salt, or more to taste

　　

For serving

¼ large white onion, finely chopped

　　3 serrano chiles, finely diced

　　½ cup chopped cilantro

　　1 avocado, cubed

　　Key lime wedges

　　Tortillas, for serving

　　

Step 1

In a large pot, combine the chicken, onion, garlic, chickpeas (if using), mint, and salt. Add water to cover by at least 1 inch. Bring to a simmer over medium heat and cook until the chicken is fully cooked through, about 45 minutes. Transfer the chicken to a plate and let it cool enough to handle. Shred or pull the chicken meat off the bone and return the meat to the pot.

　　

Step 2

Add the carrots, potatoes, and chayote to the pot and cook until the carrots are tender, about 10 minutes. Add the zucchini and adjust salt. Cook until the zucchini is tender but still bright, 2–3 minutes. You can refrigerate for up to 5 days or freeze up to 1 month in an airtight container.

　　

Step 3

To serve: Top the soup with onion, serrano, cilantro, and avocado. Serve with Key lime wedges on the side for squeezing. Accompany with tortillas.

　　Reprinted with permission from Tu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique Olvera, Peter Meehan, Daniela Soto-Innes, onzalo Goût, and Luis Arellano copyright © 2019. Published by Phaidon Press.Buy the full book from Amazon.