Caldo de Pollo, or Mexican chicken soup, is a comforting, nourishing dish packed with tender chicken, flavorful vegetables, and aromatic herbs. Perfect for a cozy meal, this soup is known for its rich broth, subtle spices, and wholesome ingredients. It’s ideal for a chilly day or when you need a warm, filling dish that’s also healthy. This easy-to-follow recipe brings the vibrant flavors of Mexico to your kitchen, making it a delicious, comforting meal for the whole family.

Why You’ll Love This Recipe:

Hearty and Comforting: A bowl of caldo de pollo is warm, filling, and soothing, perfect for a cozy family meal or when you’re feeling underneath the weather.
Nutritious: Packed with protein from the chicken and vitamins from the vegetables, it’s a wholesome meal that’s each flavorful and nourishing.
Customizable: You can easily regulate the veggies or spices to fit your taste or upload your preferred ingredients.
Easy to Prepare: With only some easy elements, this dish comes together speedy and can be served with rice or tortillas for a complete meal.

Caldo de Pollo Recipe: A Hearty Mexican Chicken Soup

Course: Soups, MainCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Caldo de Pollo is a hearty Mexican chicken soup with tender vegetables and flavorful broth.

Caldo de Pollo Ingredients:

1 whole chicken (about 3-4 lbs), cut into pieces
10 cups water
2 large carrots, peeled and cut into chunks
2 medium potatoes, peeled and quartered
1 zucchini, sliced
1 medium onion, quartered
3 garlic cloves, crushed
1 ear of corn, cut into 3-4 pieces
1/4 cup fresh cilantro, chopped
1-2 bay leaves
1 chicken bouillon cube (optional)
1 lime, cut into wedges
Salt and pepper, to taste
Cooked rice or corn tortillas (optional, for serving)

Directions

Boil the chicken: In a large pot, bring 10 cups of water to a boil. Add the chicken pieces and simmer over medium heat for about 15-20 minutes, skimming off any foam that rises to the top.
Add aromatics and vegetables: Add the onion, garlic, bay leaves, and chicken bouillon cube (if using) to the pot. Season with salt and pepper. Cook for another 10 minutes, then add the carrots, potatoes, and corn. Simmer for 15-20 minutes until the vegetables are tender.
Add zucchini and cilantro: Once the potatoes and carrots are soft, add the zucchini and fresh cilantro. Cook for an additional 5-7 minutes until the zucchini is tender but not mushy.
Serve: Remove the bay leaves before serving. Ladle the caldo de pollo into bowls, making sure to include a variety of vegetables and chicken pieces. Squeeze fresh lime juice over each serving for added flavor. Serve with a side of rice or warm corn tortillas.

Notes

Chicken: You can use bone-in chicken for more flavor, or substitute with boneless chicken thighs or breasts for a quicker cook time.
Vegetable Variations: Feel free to add other vegetables like chayote, green beans, or cabbage to customize the soup to your liking.
Spice Level: If you prefer a spicier soup, add jalapeños or serrano peppers to the broth for a kick.
Storage: Leftovers can be stored in the fridge for up to 3 days. The flavors will deepen as it sits, making for an even tastier soup when reheated.
Freezing: Caldo de Pollo freezes well for up to 3 months. Freeze the broth and chicken separately from the vegetables to maintain texture.
Serving: Caldo de Pollo is typically served with a side of rice, warm corn tortillas, and a squeeze of lime for added freshness. You can also top it with avocado slices for extra richness.