Heart-Healthy Caldo de Pollo

Warm and nourishing, this Heart-Healthy Caldo de Pollo is a lighter take on the traditional Mexican chicken soup, perfect for anyone looking to enjoy a wholesome and flavorful meal. Packed with tender shredded chicken breasts, a medley of fresh vegetables like zucchini, carrots, and red bell peppers, and seasoned with aromatic herbs like oregano and bay leaf, this low-sodium recipe is both hearty and health-conscious. A splash of fresh lime juice and a garnish of creamy avocado and crisp baked tortilla strips add a vibrant finishing touch to every bowl. Ready in just one hour, this gluten-free recipe is ideal for a comforting weeknight dinner or meal prep for the week. Discover how easy it is to bring big flavor and heart-smart ingredients to your table with this delicious caldo de pollo recipe!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 large garlic cloves, minced
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, sliced
• 8 cups low-sodium chicken broth
• 1 large bay leaf
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt, adjust to taste
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 large avocado, diced
• 4 pieces corn tortillas, sliced into strips and baked

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced carrots, celery, red bell pepper, and zucchini to the pot, stirring occasionally, for about 5 more minutes.

Step 5

Pour in the low-sodium chicken broth and add the bay leaf, oregano, black pepper, and a small pinch of salt. Bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to a simmer and add the chicken breasts to the pot.

Step 7

Cover and cook for 20 minutes or until the chicken is fully cooked and tender.

Step 8

Remove the chicken breasts from the pot, let them cool slightly, then shred them using two forks.

Step 9

Return the shredded chicken to the soup and let it simmer for an additional 5 minutes.

Step 10

Stir in the fresh cilantro and fresh lime juice. Adjust the seasoning with more salt and pepper to taste, if necessary.

Step 11

Serve the soup hot, garnished with diced avocado and baked corn tortilla strips on top.

Step 12

Enjoy your heart-healthy Caldo de Pollo!

Nutrition Facts

Serving size	3892.8 grams (3892.8g)

Amount per serving	% Daily Value*
Calories	2565

Total Fat 94.40g	121%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 2.70g
Cholesterol 578mg	193%
Sodium 1932mg	84%
Total Carbohydrate 184.50g	67%
Dietary Fiber 38.50g	138%
Total Sugars 39.00g
Protein 253.50g	507%

Vitamin D 7IU	34%
Calcium 517mg	40%
Iron 14mg	80%
Potassium 5087mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 39.0%

Carbs: 28.4%