Whenever the weather turns chilly or I’m craving some comfort food that warms you to your core, this Caldo de Pollo (Mexican Chicken Soup) Recipe is my go-to. It’s not just any chicken soup—it’s a vibrant, hearty broth packed with fresh vegetables and tender chicken, infused with just the right touch of Mexican flavors. Trust me, you’ll find that this recipe brings a special kind of coziness to your table that simple chicken soup just can’t match.
What makes this Caldo de Pollo (Mexican Chicken Soup) Recipe truly shine is its balance of textures and layers of flavor, plus the way it’s easily customizable to what you have on hand. Whether you’re making it for a family dinner, recovering from a cold, or just want a nutritious meal that’s full of heart, it comes together beautifully and always impresses. I can’t wait for you to try it—you’ll see why my family goes crazy for this soup!
Why You’ll Love This Recipe
- Rich and Authentic Flavor: The combination of fresh veggies and Mexican oregano creates a broth bursting with cozy, homemade goodness.
- Hearty and Nutritious: Loaded with potatoes, zucchini, chayote, and corn, it’s a well-rounded meal in every bowl.
- Flexible Ingredients: You can easily swap veggies or adjust seasonings based on what you love or have on hand.
- Perfect for Any Occasion: Whether it’s a casual family dinner or you need a comforting boost, this soup fits the bill.
Ingredients You’ll Need
These ingredients work beautifully together to create a soulful and colorful soup. If possible, try to get fresh herbs and crisp vegetables for that extra pop of flavor and texture.
- Olive oil: A good quality olive oil lends a subtle richness and helps soften the veggies.
- White or yellow onion: Adds sweetness and depth; chopping it finely helps it cook evenly.
- Celery: Brings a slight aromatic crunch that’s classic in soups.
- Carrots: Sweet and hearty, they mellow out in the broth beautifully.
- Garlic cloves: Whole or minced works; I love the subtle garlic punch it gives.
- Water: The base of your broth—use filtered if you can for pure taste.
- Tomato sauce: Adds a subtle tang and lovely color without overpowering.
- Skinless boneless chicken breast: For tender, lean protein that breaks apart easily.
- Chicken legs (bone-in, skin optional): They add richness and flavor to the broth.
- Chicken bouillon cubes: Secret weapon for boosting savory depth quickly.
- Kosher or sea salt: Use carefully; it seasons the broth perfectly when measured well.
- Black pepper: Freshly ground for a touch of spice.
- Dried Mexican oregano: This herb really defines the characteristic Mexican flavor.
- Chopped cilantro: Added near the end for a fresh, herbaceous lift.
- Corn on the cob: Sweet and crunchy, cut into pieces so everyone gets some.
- Chayote: A slightly sweet, crisp vegetable that holds shape nicely in soup.
- Russet potatoes: Their fluffiness soaks up the broth beautifully.
- Zucchinis: Added last so they’re tender but not mushy.
- Lime juice and hot sauce: For that zing and heat you can add at the table.
Variations
I love sharing this recipe with friends and often tweak it a bit depending on season or dietary needs. You’ll find that personalizing your Caldo de Pollo keeps it fresh and exciting every time you make it.
- Vegetarian Variation: Swap the chicken for hearty beans or mushrooms and use vegetable broth – I tried this on a meatless Monday, and it was surprisingly satisfying.
- Spice it Up: Toss in jalapeño slices or chipotle powder if you want a smoky heat kick; my family starts reaching for the hot sauce whenever I do this.
- Extra Crunch: Add chopped green beans or peas towards the end for an extra veggie boost that holds its texture.
- Low Sodium: Use low-sodium bouillon cubes and control salt levels yourself so you can adjust to taste.
How to Make Caldo de Pollo (Mexican Chicken Soup) Recipe
Step 1: Sauté the Base Vegetables
Heat your olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots, and sauté until the onions just start to soften—about 3 minutes. This step builds the foundation of flavor, so don’t rush it. Then toss in the garlic and cook for another minute, just until fragrant. I always keep an eye on the garlic here because burnt garlic can turn bitter fast, and that would dull your broth.
Step 2: Add the Broth Ingredients and Chicken
Pour in your water and tomato sauce, stirring to combine. Add both chicken breasts and bone-in legs, chicken bouillon cubes, salt, pepper, and dried Mexican oregano. Bring everything up to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 30 minutes until the chicken starts to get tender. This slow simmering allows the chicken to flavor the broth deeply, which I love because it feels like the soup is cooking itself just right.
Step 3: Add Vegetables in Stages
Now, add the cilantro, corn pieces, chayote, and potatoes to the pot. Let them simmer for 10 minutes, then add the zucchini. This staggered approach makes a world of difference in the final soup texture, ensuring you get tender vegetables that hold their shape and don’t turn mushy. After adding the zucchini, taste your broth and adjust salt and pepper if needed. Cover and simmer for another 10 minutes, then turn off the heat but let it rest for 5 minutes before serving—this little pause helps all the flavors meld perfectly.
Step 4: Serve with a Squeeze of Lime and Hot Sauce
Ladle the soup into bowls and offer plenty of fresh lime juice and your favorite hot sauce on the side. You really can’t beat that bright citrusy zing paired with some heat to elevate the whole experience. I tell friends this final touch is what makes it truly taste like a celebration in a bowl!
Pro Tips for Making Caldo de Pollo (Mexican Chicken Soup) Recipe
- Add Vegetables in Stages: This helps prevent a mushy soup and ensures each vegetable is cooked just right.
- Use Bone-In Chicken Legs: They add wonderful flavor and richness to the broth that boneless chicken can’t match.
- Don’t Skip the Resting Time: Letting the soup sit off the heat for 5 minutes improves the depth of the flavors.
- Taste for Salt at the End: Salt levels can shift as the soup cooks, so adjust just before serving to avoid over-seasoning.
How to Serve Caldo de Pollo (Mexican Chicken Soup) Recipe
Garnishes
I always top my caldo with a generous handful of fresh cilantro and a wedge of lime—they bring brightness and freshness. Sometimes, I add thinly sliced radishes or avocado chunks for added texture and creaminess. And don’t forget a dash of hot sauce; it really wakes up the flavors and personalizes each bowl.
Side Dishes
My favorite sides with this soup are warm corn tortillas or freshly made Mexican rice. The tortillas are perfect for dipping, and the rice rounds out the meal to satisfy bigger appetites. Sometimes, I serve a simple salad with sliced cucumber and lime to keep it light and fresh.
Creative Ways to Present
For a special occasion, I like serving the soup in colorful traditional Mexican bowls and adding edible flowers on top for visual flair. You can also prepare mini bowls as appetizers for a dinner party, with small plates of garnishes on the side so guests can customize their bowls. It always brings a festive and warm vibe!
Make Ahead and Storage
Storing Leftovers
I store leftover caldo in airtight containers in the fridge for up to 3 days. I find keeping the chicken and broth together helps the flavors meld even more overnight, making leftovers taste even better than day one!
Freezing
This soup freezes wonderfully—I separate it into portions and freeze without the lime and hot sauce. When you’re ready to eat, just thaw in the fridge overnight and reheat gently on the stove. I’ve never noticed any loss in flavor or texture, so it’s perfect for batch cooking.
Reheating
To reheat, warm the soup over medium-low heat, stirring occasionally. If the broth thickens too much in the fridge, add a splash of water or broth to bring it back to your preferred consistency. Add fresh lime juice and hot sauce after reheating for the best flavor.
FAQs
-
Can I use chicken thighs instead of breasts and legs?
Absolutely! Chicken thighs are a great option as they stay juicy and impart excellent flavor to the broth. Just adjust the cooking time slightly if they are boneless since they cook faster.
-
What if I can’t find chayote—can I substitute it?
If chayote isn’t available, zucchini or green papaya make good substitutes for texture. Just keep in mind their cooking times, adding them closer to the end to avoid overcooking.
-
Is this recipe spicy?
The base recipe is mild, but each bowl is served with hot sauce so you can control the heat. Feel free to add jalapeños or chipotle powder during cooking if you prefer it spicy.
-
Can I make this soup in an Instant Pot or slow cooker?
Yes! For an Instant Pot, sauté the veggies first, then add all ingredients and cook on high pressure for 15 minutes with a quick release. For slow cooker, add everything except zucchini and cilantro, cook on low for 6-8 hours, then add those last 2 ingredients in the last 30 minutes.
-
How do I prevent the vegetables from getting mushy?
The key is to add the vegetables in stages based on their cooking times—harder veggies like potatoes and corn go in earlier, while softer ones like zucchini are added last. This prevents overcooking and keeps everything tender yet intact.
Final Thoughts
Making this Caldo de Pollo (Mexican Chicken Soup) Recipe has become such a joy for me because it’s so comforting, reliable, and full of love in every bowl. Whether you’re new to Mexican cooking or just looking for a satisfying homemade soup, this recipe offers a nourishing experience that’s both easy and deeply rewarding. I really hope you give it a try—you might even find it becomes your family’s new favorite like it did for mine!
Print
Caldo de Pollo (Mexican Chicken Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo De Pollo is a traditional Mexican chicken soup packed with hearty vegetables and tender chicken simmered in a flavorful broth. This recipe combines aromatic vegetables, spices, and fresh ingredients, creating a comforting and nutritious meal perfect for any day.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 1 corn on the cob, cut into 5 pieces
- 1 chayote, cut into 2 inch cubes
- 2 large russet potatoes, cut into 2 inch cubes
- 2 medium zucchinis, cut into 2 inch cubes
- ¼ cup chopped cilantro
Proteins and Liquids
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
- 9 cups water
- 1 8-ounce can tomato sauce
Seasonings
- 2 chicken flavour bouillon cubes
- 1 tablespoon kosher or sea salt (or half if using fine salt), or more to taste
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
For Serving
- Lime juice
- Hot sauce
Instructions
- Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots. Sauté until the onions begin to soften, roughly 3 minutes. Add the garlic and cook for an additional minute to release its fragrance.
- Add Liquids, Chicken, and Spices: Pour in the water and tomato sauce. Add the chicken breasts and legs along with chicken bouillon cubes, kosher salt, black pepper, and Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes until the chicken starts to become tender.
- Add Vegetables in Stages: Stir in the cilantro, corn on the cob pieces, chayote, and potatoes. Cook for 10 minutes, then add the zucchini to the pot.
- Simmer and Finalize Seasoning: Taste the broth and adjust salt and pepper as needed. Cover and let simmer for another 10 minutes. Turn off the heat and allow the soup to rest for 5 minutes to let flavors meld.
- Serve: Ladle the caldo into bowls and drizzle with lime juice and hot sauce to taste. Serve hot for a comforting meal.
Notes
- Adding vegetables at different times ensures they cook perfectly without becoming mushy.
- Chicken legs with bone add more flavor, but skin can be omitted for a leaner soup.
- Adjust salt according to your preference, especially considering the bouillon cubes’ saltiness.
- Use fresh lime juice and preferred hot sauce for authentic flavor finishing touches.
Nutrition
- Serving Size: 1 large bowl (approximately 1 1/2 cups)
- Calories: 225
- Sugar: 5g
- Sodium: 1045mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 47mg
