Caldo Xóchitl

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: finely dice the onion, mince the garlic, dice the zucchini and carrot into small even pieces for quick cooking, drain and rinse the hominy, dice the avocado, chop the cilantro, and cut the lime into wedges.

   120 g, finely diced white onion2 cloves, minced garlic120 g, cut into small dice zucchini80 g, cut into small dice carrot180 g canned hominy, drained and rinsed100 g, diced avocado20 g, roughly chopped fresh cilantro1, cut into wedges lime
2. 2

   Place the chicken broth, chicken breast, diced onion, garlic, bay leaf, salt, and black pepper in a medium saucepan. Bring to a gentle boil over medium-high heat, then immediately lower to a steady simmer. Skim any foam if needed; this keeps the broth clear.

   250 g skinless chicken breast1 litre chicken broth120 g, finely diced white onion2 cloves, minced garlic1 bay leaf4 g, or to taste fine salt1 g black pepper
3. 3

   Simmer for 12-14 minutes, or until the chicken is just cooked through and reaches 74°C in the thickest part. Lift the chicken onto a plate and let it cool for 2 minutes so it is easier to handle.

   250 g skinless chicken breast
4. 4

   While the chicken rests, add the carrot, zucchini, and hominy to the simmering broth. Cook for 6-7 minutes, until the vegetables are tender but still bright and the hominy is heated through.

   180 g canned hominy, drained and rinsed120 g, cut into small dice zucchini80 g, cut into small dice carrot
5. 5

   Shred the chicken into bite-size strands with two forks, then return it to the saucepan. Simmer for 1 minute more to reheat and let the flavors come together. Taste and adjust salt if needed. Remove the bay leaf.

   250 g skinless chicken breast4 g, or to taste fine salt1 bay leaf
6. 6

   Ladle the caldo into bowls and top with diced avocado and chopped cilantro. Serve immediately with lime wedges for squeezing over the soup at the table; the lime should brighten the broth just before eating.

   100 g, diced avocado20 g, roughly chopped fresh cilantro1, cut into wedges lime

Origin & History

Caldo Xóchitl is a traditional Mexican chicken soup, especially associated with central Mexico, and its name refers poetically to “flower soup,” often interpreted through its colorful garnishes and delicate presentation. It is typically built on a light chicken broth and finished with fresh toppings such as avocado, cilantro, and lime, giving it a bright and comforting character.