Caldo de Pollo (Mexican Chicken Soup) Recipe

I absolutely love sharing this Caldo de Pollo (Mexican Chicken Soup) Recipe with friends because it feels like a warm hug in a bowl. There’s just something about the way the rich broth mingles with tender chicken and fresh vegetables that makes it perfect for any day you want a comforting, wholesome meal. Honestly, it’s a recipe that works wonders when you’re feeling under the weather or simply craving something hearty yet light.

When I first tried making this soup at home, I was amazed at how approachable it is even if you don’t consider yourself a seasoned cook. You’ll find that the layering of flavors from spices to fresh cilantro, combined with the vibrant vegetables, creates a soup that’s not only delicious but also deeply satisfying. This Caldo de Pollo (Mexican Chicken Soup) Recipe is a keeper and a great way to bring a bit of Mexico’s soul to your table.

this Recipe

Ingredients You’ll Need

These ingredients come together in such a beautiful way, balancing savory chicken with fresh veggies and aromatic spices. If you shop with fresh produce and quality chicken in mind, you’ll notice the flavors really pop in this Caldo de Pollo (Mexican Chicken Soup) Recipe.

• Olive oil: Use a good-quality olive oil for sautéing to add richness right at the start.
• White or yellow onion: Adds a mild sweetness when sautéed, forming the base flavor.
• Celery sticks: Lends an aromatic depth and subtle crunch to the broth.
• Carrots: Bring a natural sweetness and vibrant color to the soup.
• Garlic cloves: Whole or minced, garlic adds warmth and depth.
• Water: The foundation for your broth, you can swap part for chicken stock if you want extra depth.
• Tomato sauce: Adds a subtle tang and rich red hue without overpowering.
• Chicken breasts and legs: Using both boneless and bone-in pieces gives you tender meat and a flavorful broth.
• Chicken bouillon cubes: Intensify that chicken flavor effortlessly.
• Kosher or sea salt: Essential for seasoning—adjust to your taste.
• Black pepper: Adds a gentle hint of spice.
• Dried Mexican oregano: Gives it that authentic Mexican herby note.
• Chopped cilantro: Freshness right at the end—don’t skip this!
• Corn on the cob: Sweet corn cut into chunks adds texture and sweetness.
• Chayote: This mild, crunchy vegetable is traditional and adds a nice bite.
• Russet potatoes: Great for hearty, creamy bites in every spoonful.
• Zucchinis: Added last to keep their texture tender but not mushy.
• Lime juice and hot sauce: Serve on the side so everyone can customize their bowl.

Variations

I love tweaking this Caldo de Pollo (Mexican Chicken Soup) Recipe depending on what’s fresh or what my family’s craving. Feel free to swap some veggies or adjust the spice level—it’s such a flexible, forgiving recipe.

• Vegetarian Variation: I’ve made it before swapping chicken broth with vegetable broth and omitting the meat; adding hearty beans helps keep it filling.
• Spice It Up: If you enjoy heat, I add a few sliced jalapeños along with the hot sauce for serving, which gives a nice kick.
• Different Vegetables: I sometimes add squash or green beans for a seasonal twist that still complements the flavors.
• Using Leftovers: My family loves it when I add cooked rice or pasta at the end for extra comfort and substance.

How to Make Caldo de Pollo (Mexican Chicken Soup) Recipe

Step 1: Start by Sautéing Your Base Vegetables

Heat your olive oil in a sturdy, large pot over medium heat. Toss in the chopped onion, celery, and carrots, sautéing them gently until the onions soften and start to turn translucent—about 3 minutes. Then add garlic and cook just a minute more to avoid burning it. This step really wakes up those flavor foundations and sets the stage for a rich broth, so don’t rush it.

Step 2: Add Liquids, Chicken, and Spices

Pour in the water along with the tomato sauce, then nestle in your chicken breasts and chicken legs. Drop in the chicken bouillon cubes, salt, pepper, and Mexican oregano. Bring everything to a boil, then immediately reduce the heat to low and cover the pot. Simmer for about 30 minutes, allowing the chicken to cook gently and the flavors to meld nicely. If you’re wondering how to know it’s ready, just check that the chicken is tender and starting to fall apart.

Step 3: Add Heartier Vegetables and Herbs

Now it’s time to build layered texture. Add the chopped cilantro, corn pieces, chayote, and potatoes to the pot and let them cook for 10 minutes. This staging is key so the vegetables don’t get too soft or mushy. After that, toss in the zucchini cubes and simmer covered for another 10 minutes. Before you turn off the heat, give it a taste and adjust salt and pepper as needed. Let your soup rest for 5 minutes off the heat—it helps all the flavors come together beautifully.

How to Serve Caldo de Pollo (Mexican Chicken Soup) Recipe

Garnishes

I love topping this soup with fresh lime juice and a drizzle of my favorite hot sauce—it brightens everything up and allows everyone to control the heat. Sometimes I add chopped cilantro or thinly sliced radishes for a pop of color and crunch that really sets the bowl apart.

Side Dishes

My go-to sides for Caldo de Pollo (Mexican Chicken Soup) Recipe are warm corn tortillas or freshly baked bolillo rolls—they’re perfect for dipping. If I want to keep it light, a simple avocado salad on the side rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I like to serve the soup family-style in a large clay pot to keep it warm, letting everyone ladle their own bowl with all the garnishes on display. It becomes not just a meal but a shared experience reflecting the warmth of Mexican hospitality.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge. Because the vegetables are added in stages, the texture holds up well for a day or two. Just be sure to cool the soup before refrigerating to maintain freshness.

Freezing

This soup freezes wonderfully, especially if you strain out the vegetables a bit before freezing—potatoes can get soft after thawing, so I sometimes add fresh veggies when reheating. I portion it out in freezer-safe containers for easy family meals later.

Reheating

I gently reheat Caldo de Pollo over low heat, stirring occasionally. If the broth thickened too much in the fridge, a splash of water or chicken broth helps bring it back to that perfect soupy consistency without losing flavor.

FAQs

Final Thoughts

This Caldo de Pollo (Mexican Chicken Soup) Recipe is truly one of my all-time favorites to make when I want comfort, nutrition, and a little culinary adventure all in one pot. I hope you’ll give it a try and find that same joy in the steaming bowl of goodness as my family and I do. It’s easy to throw together, forgiving, and always warms hearts—just like a good friend would.

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