1-Getting started with Caldo De Pollo: is all about taking it one step at a time. Begin by washing and chopping your veggies to keep things organized. If you want, debone the chicken ahead for easier eating later. This makes the process smooth and fun, even on a weekday.

2-In a large pot: put in the whole chicken along with 4 garlic cloves, bay leaves, ½ onion, and a bit of salt. Cover it with water, but leave room for the veggies, and bring it to a boil. Then, cover the pot, turn down the heat, and let it simmer for about an hour to build that rich flavor.

3-Adding the Flavors: While the chicken simmers, blend up the optional salsa by mixing 4 Roma tomatoes, 3 more garlic cloves, 1 white onion, 1 serrano pepper, 1 teaspoon oregano, a pinch of cumin, and 1 to 1.5 cups of broth until it’s smooth. This step adds a spicy kick if you like it that way. After simmering, skim off any foam, garlic, and bay leaves from the pot to keep the broth clear.

4-Optionally shred the chicken: at this point. Now, add in the blended salsa along with 3 russet potatoes cut into eighths, 4 halved corn cobs, 2 zucchinis in ½ inch pieces, 4 chopped carrots, and ½ head of cabbage cut into eighths. Bring it back to a boil and simmer for 10-15 minutes until the veggies are tender. Stir in 1 bunch of cilantro, taste and add salt as needed, then cover and simmer another 10 minutes.

5-Let the soup rest: for 5 minutes before serving to let the flavors blend. Serve it hot with lime wedges, chopped jalapeños, and tortillas on the side. The total cooking time is around 1 hour and 30 minutes, making it a great option for a quick yet hearty meal.