I know that the name caldo de Pollo or vegan Mexican chicken soup, doesn’t make any sense, but when I was young, this “caldo” was what we ate every time we felt under the weather or needed to feed our body and soul.
That’s why I wanted to prepare it, even without the chicken, because this soup always made me feel good; it is like a good hug.
Why you are going to like this vegan “chicken” broth
Do not think that this broth is going to be bland without the chicken; on the contrary, all the flavor and nutrients of the vegetables remain in the broth and make it taste delicious. In Mexico, wherever you go, you will always find that each family has its own recipe for this chicken broth; mine is vegan.
For us Mexicans, caldo de pollo is the broth that cures everything. It is good when you have a cold when you have a stomach bug, or even a bad day. It is one of those foods that feels like a hug with every spoonful you take. Watch this video so you can see what I mean.
Are tortilla soup and caldo de Pollo the same?
No, it is very different from the typical tortilla soup. For starters, this soup doesn’t have spices, chilies, or chili powered, and you do not serve it with a dollop of sour cream, Mexican crema, or fried tortilla strips. The broth is clear, and it is served with rice, well you could also have a warm corn tortilla on the side.
[adthrive-in-post-video-player video-id=”V1mcOMyD” upload-date=”2020-01-23T02:46:11.000Z” name=”Caldo de pollo vegano” description=”Esta receta vegana es perfecta para los dÃas que esta helando, para los dÃas que estas medio enfermo o cuando tengas que limpiar el refigerador y usar todas las verduras. Esta receta es una guÃa, ponle las verduras que tu quieras, cambialas o ponle de mas.
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My vegan recipe for Chicken soup, “caldo de pollo“
As I told you before, each family has its own recipe, which is my family’s modified vegan version. So use this recipe as a guide and prepare the recipe your family likes the most.
Feel free to add more zucchini, garlic, tomatoes, chayote, or any other mild-flavored vegetable; any vegetable will enhance the broth’s flavor.
Even though I do not add chicken to my caldo de Pollo it is still full of vitamins and minerals and, most of all, full of flavor.
How to make the Vegan Mexican chicken soup
To make the vegan chicken soup, prepare the vegetables by cutting them into large pieces. The idea is to be able to split the chunks with a spoon before every bite.
This vegan chicken soup is the easiest recipe you will ever cook in your life; it is a promise. Well, if you consider putting everything in a large pot and letting it simmer on medium heat cooking. 😊
You can prepare this caldo with any of the vegetables you have on hand. Whatever you use will taste good.
Make it and taste it several times until you have your perfect recipe. The good thing about this recipe is that if you want, you can add pasta or chickpeas, peas, black beans, or white beans to add more protein.
how to serve this vegan chicken broth
Yum. It’s delicious. Oh, and do not forget to add a squeeze of lime at the end for that brightness in each bite.
I always have extra lime wedges, corn tortillas, and sliced avocado on the side because I know my kids will ask for more.
How to store the soup
Eating it the day of is best, but if you have leftovers, keep them in the refrigerator in a container or in the freezer. You must adjust the seasoning to maximize its flavor when you reheat it.
Other vegan Mexican recipes that you are going to love:
- Vegan enchiladas with lentils and sweet potato
- Vegan Lentil Picadillo
- Mexican lentil soup
- Vegan Mole Enchiladas
- Chickpea soup with roasted avocado and charred lime
- Simple vegan Broccoli Soup
- How to make Chamoy
- Tortilla soup
So here is the recipe for this caldo de Pollo or vegan Mexican chicken soup, and I hope you like it as much as I do. Please let me know what you think of it. How you served it and don’t forget to take a picture of it so I can see it. Share on Instagram, FB or save it for later on Pinterest.
Vegan Mexican chicken soup
- 2 large potatoes
- 1 small onion
- 3 carrots
- 1 bunch green beans
- 1 bunch cilantro
- 3 ears corn
- 3 celery stalks
- 2 zucchini
- Pinch of sea salt
- freshly ground pepper
- Lime juice
- Fresh cilantro
- Chopped onion
- Sliced jalapeño
- Diced avocado
- brown rice
- Wash, peel (if needed) and chop in large chunks all the vegetables.
- Add them all to a stockpot, cover three-thirds of the vegetables with water, add the salt and pepper. Cover and cook until all of the vegetables are tender but still hold their form, about 20 min.
- Serve with steamed brown rice, freshly squeezed lime juice, finely chopped onion, and jalapeño slices.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.