One-Pot Wonders

Pollo con Calabaza

September 19, 2015
0 Ratings
Photo by Catherine Salls Salazar
  • Serves 8
Author Notes

This Mexican Chicken soup contains lots of vegetables and freezes well. It can be eaten on its own, or over rice. The chicken and vegetables can be used in tacos or enchiladas the next day, to add some variety to the weekly menu.

I often use vegetables I happen to have around the house - peppers, green beans, corn, etc. Any or all can be added according to individual taste. I like to add them all - each bite tastes completely different! —Catherine Salls Salazar

What You'll Need
  • 2-3 teaspoons grapeseed or vegetable oil, divided
  • 1-1/2 pounds boneless, skinless, chicken breasts
  • 1-1/2 pounds boneless, skinless, chicken thighs
  • 1 large onion, chopped
  • 1 poblano pepper, chopped (optional)
  • 1 red, yellow, or orange pepper, chopped (optional)
  • 4-8 cloves garlic, to taste (I use up to a head!)
  • 2-3 ears corn, kernels removed (or frozen corn)
  • 2-3 squash, mixed variety (yellow, zucchini, chayote, calabacita italiana (Italian zucchini), chopped
  • 1 cup green beans, trimmed and chopped to 1" lengths (optional)
  • 14.5 ounces can Muir Glenn Fire Roasted Diced Tomatoes with Green Chiles
  • kosher salt and pepper, to taste
  • 2-3 teaspoons Spice Hunter Mexican Seasoning, to taste
  • 2 teaspoons cumin, to taste (2-3 tsp)
  • 1 teaspoon Mexican oregano, to taste (optional)
  • 1/2 cup cilantro (optional) plus more for garnish
  • 1/2 radishes, thinly sliced (optional, for garnish)
  • 1 avocado, sliced (optional, for garnish)
  1. While not required browning the chicken adds a better depth of flavor. If browning the chicken, add 1 tsp grapeseed or vegetable oil to a large pot or dutch oven. While the pot is heating on a medium high to high setting, salt and pepper the chicken on both sides. When the pan is hot, brown the chicken on both sides, remove from pan. (If not browning chicken, skip this step and add chicken after water has been added to the pot).
  2. Add 1-2 tsp oil to pot, reduce heat slighly. Add onion and peppers, saute until the onion is translucent and the peppers are soft. Add the garlic and saute until fragrant, about 30 seconds
  3. Add the remaining vegetables (corn, squash, green beans), plus the can of tomatoes with green chiles (do not drain). Add chicken.
  4. Fill with water to cover the chicken. Bring to a boil.
  5. Add spices (Mexican Seasoning and/or cumin and Mexican oregano). Simmer for 20-30 minutes and taste the broth, adjust seasonings to taste. Simmer until chicken shreds with a fork, about 1 hour total. Add 1/2 c. cilantro to pot.
  6. Serve in bowls. Garnish with cilantro, avocado, and radish. Leftovers freeze well. Chicken and vegetables are great in tacos or enchiladas verdes!
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