Caldo Colorado(Chicken Soup)
Caldo Colorado is a hearty Mexican chicken soup featuring tender chicken, smoky chipotle chiles, fresh vegetables, and creamy avocados, perfect for warming and satisfying any meal.
Ingredients
- 1 1/2 lb. chicken breasts ⓘ
- 3 qt. chicken broth ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 2 Tbsp. lard or vegetable oil ⓘ
- 1 medium tomato, peeled, seeded and finely chopped ⓘ
- 1 to 2 canned chipotle chiles in adobe sauce, drained and rinsed ⓘ
- 12 radishes, thinly sliced ⓘ
- 3 green onions, including tops, thinly sliced ⓘ
- 1 cup garbanzo beans ⓘ
- 2 medium avocados, peeled, pitted and thinly sliced ⓘ
Instructions
- Cook chicken breasts in broth until tender, about 20 minutes. Remove breasts and set broth aside.
- Bone and skin the chicken breasts.
- Cut the meat into 1/4-inch strips and set aside.
- Saute chopped onion and minced garlic in lard or oil until the onion is transparent.
- Add chopped tomato and cook uncovered, stirring frequently, until the mixture is somewhat dry, about 5 minutes.
- Remove the mixture from heat.
- In a food processor, puree the drained and rinsed chipotle chiles with 1/2 cup of the reserved chicken broth.
- Add the pureed chipotle mixture to the broth and simmer for 15 minutes.
- Divide the cooked chicken strips, sliced radishes, green onions, garbanzo beans, and sliced avocados among 12 warmed soup bowls.
- Ladle the hot chicken broth into each bowl.
- Serve immediately with lime wedges on the side.
Tips & Substitutions
For a richer flavor, consider using bone-in chicken for the broth. If you can't find chipotle chiles in adobo, smoked paprika can be a good substitute. You can adjust the heat by varying the number of chiles added, or omit them if you prefer a milder soup. Fresh cilantro can also enhance the flavor profile.
Serving Suggestions
Serve Caldo Colorado with warm corn tortillas or crusty bread for a complete meal. A side of lime wedges adds a refreshing zing that complements the flavors beautifully. This soup also pairs well with a light salad or can be served alongside other Mexican recipes for a festive spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over medium heat until heated through. If the soup thickens in the fridge, you can add a bit of chicken broth or water to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Caldo Colorado(Chicken Soup) contains roughly 418 calories, with 39g protein, 15g carbohydrates, and 22g fat. It is an excellent source of protein (78% of the Daily Value), vitamin C (24% of the Daily Value), and potassium (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1112mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this recipe?
Yes, you can substitute chicken with turkey or even pork if desired. Adjust cooking times accordingly, as different meats may require different cooking durations to become tender.
How can I make this soup spicier?
To increase the heat level, add more chipotle chiles or include diced jalapeños. You can also sprinkle in some cayenne pepper or hot sauce just before serving to customize the spice to your preference.
Is there a vegetarian version of Caldo Colorado?
Absolutely! Replace the chicken with extra vegetables like zucchini, carrots, and bell peppers, and use vegetable broth instead of chicken broth. For protein, consider adding beans such as black beans or lentils.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).