If you’ve ever craved a hearty, comforting bowl that wraps you in warm, cozy flavors, this Caldo De Pollo (Mexican Chicken Soup) Recipe is exactly what you need. I absolutely love how this soup combines tender chicken, fresh vegetables, and bright spices — it not only fills your belly but also feels like a big, flavorful hug. You’ll find it’s wonderful for chilly evenings, family dinners, or anytime you want a nourishing meal that’s both satisfying and wholesome.
When I first tried making this Caldo De Pollo at home, what stood out was how simple ingredients came together to create something really special and authentic. It’s perfect if you want to add a little Mexican flair to your routine without fuss. Plus, it’s so versatile that you can adjust the spice or vegetables to match your taste or what’s in season — I’m excited to share all the tips and tricks so you can nail it on your first try!
Why You’ll Love This Recipe
- Authentic Mexican Flavor: The combination of oregano, cilantro, and fresh veggies creates a genuinely comforting Mexican classic.
- Hearty & Healthy: Loaded with lean chicken and wholesome vegetables, making every bowl nutritious and filling.
- Flexible & Forgiving: You can easily adapt this soup by swapping veggies or adjusting spices to your liking.
- Perfect for Any Occasion: It works as a light lunch, satisfying dinner, or even a way to soothe a cold.
Ingredients You’ll Need
The ingredients for this Caldo De Pollo (Mexican Chicken Soup) Recipe come together with that balance of fresh and pantry staples. When picking veggies, try to get firm, fresh produce for the best texture, and choose chicken pieces with a bit of bone to boost the soup’s richness.
- Olive oil: Adds a subtle richness and is perfect for sautéing the aromatics.
- White or yellow onion: A great base flavor that softens beautifully when sautéed.
- Celery sticks: Adds a clean, slightly peppery note that complements the broth.
- Large carrots: For a natural sweetness and color.
- Garlic cloves: A punch of aroma and depth, use whole or minced based on your preference.
- Water: The broth base where everything simmers together.
- Tomato sauce: Provides a slight tang and rounds out the soup’s flavor.
- Skinless boneless chicken breasts: Tender protein that cooks quickly.
- Chicken legs with bone: Essential for richer broth and deeper flavor.
- Chicken flavor bouillon cubes: Boosts the chicken essence without extra fuss.
- Kosher or sea salt: Season carefully to enhance all flavors.
- Black pepper: Just enough to add warmth and spice.
- Dried Mexican oregano: An herb that brings an unmistakable Mexican flair.
- Chopped cilantro: Added later for fresh brightness and herbaceous notes.
- Corn on the cob: Cut into pieces for sweetness and a pop of texture.
- Chayote: A mild squash that adds freshness and crunch.
- Russet potatoes: Hearty and filling, they soak up the broth perfectly.
- Zucchinis: Introduced last to keep their tender texture intact.
- Lime juice and hot sauce: To serve, adding acidity and heat to taste.
Variations
I like to tweak this Caldo De Pollo (Mexican Chicken Soup) Recipe based on what veggies I have on hand or how spicy I’m feeling. It’s really forgiving, so don’t be afraid to make it your own — this is the kind of soup that welcomes creativity!
- Vegetarian Version: I’ve made this without chicken before by using vegetable broth and adding more beans or squash, and it was still deliciously satisfying.
- Spicier Kick: Sometimes, I toss in sliced jalapeños or a smoky chipotle pepper for an added smoky heat that my family goes crazy for.
- Extra Herbs: Fresh epazote or even a splash of fresh lime zest can bring a lovely twist if you want to experiment.
- Different Vegetables: Feel free to swap zucchini with green beans or add kale for some leafy greens.
How to Make Caldo De Pollo (Mexican Chicken Soup) Recipe
Step 1: Build the Flavor Base
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Toss in the chopped onion, celery, and carrots, sautéing them gently until the onions just start to soften — usually about 3 minutes. Adding the garlic last helps to avoid burning it, so give it a minute to release its aroma before moving on.
Step 2: Simmer the Chicken and Broth
Pour in the water and tomato sauce, then add the chicken breasts and legs along with the chicken bouillon cubes, salt, pepper, and dried Mexican oregano. Bring everything to a boil before lowering the heat to a gentle simmer. Cover the pot and let it gently cook for about 30 minutes, which lets the chicken release its flavor and start to soften.
Step 3: Add Vegetables in Stages
This part is key for perfect texture: Add the chopped cilantro, corn, chayote, and potatoes first, cooking them for 10 minutes, then throw in the zucchini. This layering method avoids mushy veggies because they cook just the right amount of time. Give the soup a taste and adjust the salt and pepper if needed.
Step 4: Let It Rest and Serve
Once everything is tender, turn off the heat but keep the pot covered for 5 more minutes — this little wait helps the flavors marry beautifully. Serve the soup hot, ladling it into bowls and offering lime juice and hot sauce on the side for that fresh, zesty finish.
Pro Tips for Making Caldo De Pollo (Mexican Chicken Soup) Recipe
- Season Vegetables in Stages: Adding harder vegetables first and delicate ones last keeps each ingredient perfectly textured.
- Bone-in Chicken is a Game Changer: It delivers richer, more flavorful broth than just breast meat alone.
- Don’t Skip the Resting Period: Letting the soup sit off the heat for a few minutes makes the flavors really come together.
- Adjust Salt Slowly: It’s easier to add more seasoning later than to fix an over-salted soup.
How to Serve Caldo De Pollo (Mexican Chicken Soup) Recipe
Garnishes
I always love topping my bowl of Caldo De Pollo with fresh chopped cilantro, a squeeze of lime, and a dash of hot sauce — it really brightens the soup and adds a lively kick. Sometimes I throw on sliced avocado or a sprinkle of crumbled queso fresco for extra creaminess and flavor contrast.
Side Dishes
This soup pairs beautifully with warm corn tortillas or a crusty bread for dipping. On occasion, I serve it alongside Mexican rice or a simple salad to make a full, satisfying meal.
Creative Ways to Present
For special family dinners, I like to serve the soup in individual rustic bowls with a side platter of garnishes like lime wedges, chopped onions, and sliced chiles so everyone can customize their own bowl. It makes the meal feel festive and interactive — always a hit!
Make Ahead and Storage
Storing Leftovers
I usually cool the Caldo De Pollo to room temperature before transferring it to airtight containers. Stored in the fridge, it keeps well for up to 3 days, and the flavors actually deepen over time, so leftovers are often even better the next day.
Freezing
I’ve successfully frozen this chicken soup by portioning it into freezer-safe containers, making sure to leave some headspace. When thawed, it reheats wonderfully without losing texture, just be mindful to add the zucchini fresh if you want it less mushy.
Reheating
To reheat, I prefer warming it gently on the stovetop over low heat to avoid toughening the chicken or overcooking the veggies. Add a splash of water or broth if it got too thick, and freshen it up with a squeeze of lime before serving.
FAQs
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Can I make Caldo De Pollo (Mexican Chicken Soup) Recipe in a slow cooker?
Absolutely! Just layer the sautéed vegetables and raw chicken with the broth and spices in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add delicate veggies like zucchini in the last 30 minutes to avoid them getting mushy.
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What can I substitute for chayote if I can’t find it?
If you can’t find chayote, peeled and chopped green squash or zucchini is a good substitute. Another option is peeled cucumber (although milder), or even a waxy pear squash which has a similar texture.
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How do I prevent the chicken from becoming dry?
Cooking the chicken gently in the broth and not overcooking it is key. Using bone-in pieces helps keep the meat moist, and letting the soup rest off the heat after cooking helps the juices redistribute.
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Is this Caldo De Pollo recipe spicy?
By default, it’s mildly seasoned and focuses on savory, fresh flavors. You can easily add heat by tossing in jalapeños or serving with hot sauce, which makes it customizable for any spice preference.
Final Thoughts
This Caldo De Pollo (Mexican Chicken Soup) Recipe has become one of my go-to comfort meals because it’s just so satisfying and adaptable. It’s the kind of dish that invites you to slow down and savor every spoonful, plus it’s packed with wholesome ingredients that nourish your body and soul. I hope you enjoy making it as much as I do — grab your pot, a few fresh veggies, and let this soup bring a little warmth and joy to your kitchen table.
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 comforting Mexican chicken soup featuring tender chicken, hearty vegetables, and vibrant flavors from cilantro, lime, and Mexican oregano. This wholesome recipe combines sautéed aromatics, simmered chicken, and carefully timed additions of fresh vegetables to create a nutritious and satisfying meal perfect for any day.
Ingredients
Aromatics and 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 and Chicken
- 9 cups water
- 1 8-ounce can tomato sauce
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
- 2 chicken flavor bouillon cubes
Seasonings
- 1 tablespoon kosher or sea salt (if using fine salt, use half the amount) or more to taste
- ½ teaspoon black pepper or more to taste
- 1 teaspoon dried Mexican oregano
- ¼ cup chopped cilantro
Vegetables
- 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
To Serve
- 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 whole carrots. Sauté for about 3 minutes until the onions start to soften. Add the garlic and cook for an additional minute to release its aroma.
- Add Broth Ingredients: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken flavor bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes, allowing the chicken to start softening and flavors to meld.
- Cook Initial Vegetables: Add the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes to the pot. Simmer uncovered for 10 minutes, letting the vegetables begin to soften while retaining some texture.
- Add Zucchini: Stir in the zucchini cubes and continue to simmer, covered, for another 10 minutes. Taste the broth and adjust salt and pepper as needed for seasoning.
- Rest and Serve: Turn off the heat and let the soup sit covered for 5 minutes to allow flavors to settle. Ladle the Caldo De Pollo into bowls and serve with a drizzle of fresh lime juice and your favorite hot sauce for added zest.
Notes
- Adding vegetables in stages prevents them from becoming mushy and ensures perfect texture.
- Using bone-in chicken legs adds deeper flavor to the broth, but skin can be removed to reduce fat.
- Feel free to adjust the spice level by varying the amount of hot sauce served on the side.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors meld.
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
