Description

Caldo De Pollo is a traditional Mexican chicken soup packed with wholesome vegetables and seasoned with authentic spices. This comforting and hearty dish is perfect for a nourishing meal, offering a delicate balance of savory broth, tender chicken, and vibrant fresh produce. Ideal for cooler days or whenever you want a nutritious, homemade soup bursting with flavor.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
¾ medium white or yellow onion, chopped
2 celery sticks, chopped
4 large carrots
2 garlic cloves, whole or minced

Broth & Chicken

9 cups water
1 (8 ounces) can tomato sauce
2 large skinless boneless chicken breasts
2 chicken legs, bone-in (skin optional)
2 chicken flavour bouillon cubes
1 tablespoon kosher or sea salt (or half if using fine salt; adjust more to taste)
½ teaspoon black pepper (or more to taste)
1 teaspoon dried Mexican oregano

Vegetables & Garnishes

¼ cup chopped cilantro
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
Lime juice and hot sauce for serving

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Instructions

Sauté Vegetables: Heat olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add chopped onion, celery, and whole or minced garlic. Sauté for about 3 minutes until the onions soften and become translucent. Add garlic and cook for an additional minute to release its fragrance.
Add Liquid and Chicken: Pour in 9 cups of water and the 8-ounce can of tomato sauce. Add both boneless chicken breasts and bone-in chicken legs to the pot. Stir in chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for approximately 30 minutes until the chicken starts to tenderize.
Add Vegetables: Stir in chopped cilantro, pieces of corn on the cob, chayote cubes, and potato cubes into the pot. Let the soup cook uncovered for 10 minutes to allow the vegetables to soften.
Incorporate Zucchini: Add the zucchini cubes to the soup. Taste and adjust seasoning with more salt and black pepper if desired. Cover the pot again and simmer for an additional 10 minutes until all vegetables are tender and flavors meld.
Rest and Serve: Turn off the heat and let the soup rest covered for 5 minutes to enhance the flavors. Ladle the soup into bowls and finish by drizzling fresh lime juice and hot sauce as preferred for added brightness and heat.

Notes

This EASY Caldo De Pollo recipe provides a comforting and authentic Mexican chicken soup experience.
Loaded with a variety of vegetables, it makes a healthy and satisfying meal.
Adjust the spice levels with hot sauce according to your heat preference.
Bone-in chicken legs add richness to the broth, but you can omit the skin for a lighter version.
Leftovers reheat well and flavors often deepen overnight.

Nutrition

Serving Size: 1 large bowl
Calories: 225 kcal
Sugar: 5 g
Sodium: 1045 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 17 g
Cholesterol: 47 mg