If you are craving something that is both comforting and packed with vibrant flavors, this Caldo de Pollo (Mexican Chicken Soup) Recipe is exactly what you need. It’s a warm, nourishing bowl filled with tender chicken, hearty vegetables, and a broth that tastes like a loving hug from abuela’s kitchen. The harmony of fresh ingredients and simple seasonings shines through, making this soup a beloved classic that everyone will want to return to again and again.
Ingredients You’ll Need
Every ingredient in this Caldo de Pollo (Mexican Chicken Soup) Recipe plays a vital role in building its authentic and delicious flavor. From the aromatic vegetables to the perfectly cooked chicken, each component contributes to the beautiful texture and the deep, comforting taste of the broth.
- 2 tablespoons olive oil: For a subtle richness and to sauté the veggies just right.
- ¾ medium white or yellow onion, chopped: Adds a sweet, slightly sharp base to the broth.
- 2 celery sticks, chopped: Brings a fresh, slightly peppery crunch to balance the soup.
- 4 large carrots: Sweet and tender after simmering, they deepen the broth’s color and flavor.
- 2 garlic cloves, whole or minced: A punch of aromatic depth that infuses every spoonful.
- 9 cups water: The essential base that turns into the soul-soothing broth.
- 1 (8 ounces) can tomato sauce: Adds a mild tang and beautiful warmth to the soup’s color and taste.
- 2 chicken flavor bouillon cubes: Boosts savory richness and intensifies the chicken essence.
- 1 tablespoon kosher or sea salt: Enhances all the natural flavors, perfectly balanced.
- ½ teaspoon black pepper: Offers a gentle kick to lift the broth’s profile.
- 1 teaspoon dried Mexican oregano: A classic herb that brightens the soup with traditional Mexico-inspired notes.
- ¼ cup chopped cilantro: Freshness and a burst of herbal brightness added toward the end.
- 2 large skinless boneless chicken breasts: Provides lean, tender protein that soaks up the broth.
- 2 chicken legs bone-in (skin optional): Bones add incredible flavor and body to the soup.
- 1 corn on the cob, cut into 5 pieces: Sweet kernels that soften and add texture.
- 1 chayote, cut into 2 inch cubes: A mild, slightly sweet squash that soaks up flavor wonderfully.
- 2 large russet potatoes, cut into 2 inch cubes: Hearty and filling, they bring a creamy consistency when cooked just right.
- 2 medium zucchinis, cut into 2 inch cubes: Added last for a tender bite that doesn’t get mushy.
- Lime juice: To brighten and balance each serving just before eating.
- Hot sauce: Optional but highly recommended to add a personal spicy touch.
How to Make Caldo de Pollo (Mexican Chicken Soup) Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Toss in the chopped onion, celery, and carrots, sautéing them just until the onions begin to soften—about 3 minutes. This step builds the first layer of flavor and helps release the natural sweetness in the veggies. Add garlic next, cooking for just another minute so it releases its aroma without burning. This aromatic base sets the tone for the entire soup.
Step 2: Add Broth and Chicken
Now, pour in the water and tomato sauce to the pot, immediately infusing the liquid with color and subtle tang. Nestle in the chicken breasts and legs along with chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for around 30 minutes. This time allows the chicken to tenderize and the flavors to meld beautifully, making the broth rich and hearty.
Step 3: Add Root Vegetables and Corn
Next, stir in the chopped cilantro, corn pieces, chayote, and russet potatoes. It’s important to keep the pot uncovered here so the veggies can cook through without becoming mushy. Let this simmer uninterrupted for 10 minutes to soften the root vegetables and let their sweetness enhance the broth even more.
Step 4: Add Zucchini
Once the heartier vegetables have softened, add the zucchini cubes and cover the pot again. Let the soup cook for another 10 minutes so the zucchini becomes tender but still holds its shape and a little bite. This careful timing keeps your soup perfectly textured and pleasing to the palate.
Step 5: Season and Rest
Finally, give the soup a taste and adjust the seasoning by adding more salt or pepper if needed. Cover the pot again and simmer for an additional 10 minutes. When you turn off the heat, let the soup rest, covered, for 5 minutes. This resting time allows all those wonderful flavors to marry, giving you a beautifully balanced and deeply comforting bowl of Caldo de Pollo.
Step 6: Serve
Ladle the hot soup into bowls and offer fresh lime juice and hot sauce on the side. The acidity from the lime will brighten up each mouthful while the hot sauce lets each person add their preferred touch of heat. This final step transforms the bowl into a vibrant, personalized Mexican feast.
How to Serve Caldo de Pollo (Mexican Chicken Soup) Recipe
Garnishes
Fresh lime wedges and chopped cilantro are classic garnishes that add freshness and an inviting burst of color to the soup. You can also add thinly sliced radishes, avocado chunks, or even a sprinkle of queso fresco for a creamy contrast. These little touches make the soup even more delightful and elevate the eating experience.
Side Dishes
Caldo de Pollo pairs wonderfully with warm corn tortillas or crusty bolillo rolls to soak up the savory broth. A simple side of Mexican rice or a light salad with citrusy vinaigrette can round out the meal perfectly without overwhelming the delicate flavors of the soup.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls, making it an interactive meal. You can also offer a toppings bar featuring diced onions, avocado, shredded cheese, jalapeño slices, and fresh herbs so your guests can customize their bowls. This makes your Caldo de Pollo (Mexican Chicken Soup) Recipe a festive and engaging centerpiece for family dinners or gatherings.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors have more time to develop, so store leftovers in airtight containers in the refrigerator for up to 3 days. Make sure to keep the broth and solids together, stirring gently before reheating for the best texture.
Freezing
You can freeze Caldo de Pollo for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags. For convenience, freeze in individual portions so you can thaw just the right amount when craving some hearty comfort food on a busy day.
Reheating
Reheat the soup over medium-low heat on the stove, stirring occasionally to ensure even warming. Avoid boiling it vigorously to keep the chicken tender and vegetables intact. A splash of fresh lime juice added just before serving breathes life back into every bowl.
FAQs
Can I use other cuts of chicken for this soup?
Absolutely! Bone-in chicken thighs or a whole cut-up chicken work beautifully as well. They add more flavor to the broth thanks to their bones and fat.
Is chayote essential in this recipe?
While chayote adds a unique mild flavor and texture, you can substitute it with other mild squash like zucchini or butternut squash if you can’t find it.
How spicy is this soup?
The broth itself is mild and soothing, allowing each person to adjust heat with hot sauce to their liking. It’s perfect for all palates.
Can I make this soup vegetarian?
For a vegetarian version, replace the chicken with hearty vegetables and use vegetable broth instead of chicken broth. Consider adding beans or tofu for protein.
What’s the best way to store leftovers to keep the vegetables from getting mushy?
Store the broth separately from the vegetables if possible, or add the softer veggies like zucchini fresh when reheating to maintain texture.
Final Thoughts
This Caldo de Pollo (Mexican Chicken Soup) Recipe is more than just a meal—it’s a celebration of simple ingredients coming together to create something heartwarming and soulful. I truly encourage you to try making this soup at home, not only to savor its comforting taste but also to create moments of joy around your table. Once you do, I promise it will become a treasured favorite for you and everyone you share it with.
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Caldo de Pollo (Mexican Chicken Soup) Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
Caldo de Pollo is a traditional Mexican chicken soup that features tender chicken pieces simmered with aromatic vegetables, Mexican oregano, and fresh cilantro. This hearty and flavorful soup includes a medley of root and summer vegetables such as corn, chayote, potatoes, and zucchini. It’s a comforting dish perfect for any season, served with lime juice and hot sauce to brighten the flavors.
Ingredients
Vegetables & Herbs
- 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
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone-in (skin optional)
Liquids & Seasonings
- 2 tablespoons olive oil
- 9 cups water
- 1 (8 ounces) can tomato sauce
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or half for fine salt), or more to taste
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- Lime juice (for serving)
- Hot sauce (for serving)
Instructions
- Sauté Vegetables: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots, sautéing until the onions begin to soften, about 3 minutes. Then add the garlic and cook for another minute to release its aroma.
- Add Broth and Chicken: Pour in the water and tomato sauce. Add the chicken breasts and legs along with the chicken flavor bouillon cubes, kosher salt, black pepper, and Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for about 30 minutes until the chicken is tender and the broth is infused with flavor.
- Add Root Vegetables and Corn: Stir in the chopped cilantro, corn pieces, chayote, and potatoes. Let the soup simmer uncovered for 10 minutes, allowing these vegetables to cook through but retain their structure.
- Add Zucchini: Add the zucchini pieces to the pot, cover, and cook for an additional 10 minutes. This staged approach ensures that all vegetables are tender yet maintain individual textures.
- Season and Rest: Taste the soup and adjust the salt and pepper as needed. Cover the soup and simmer for another 10 minutes to meld flavors. Then turn off the heat and let the soup rest, covered, for 5 minutes before serving.
- Serve: Ladle the soup into bowls and serve with fresh lime juice and hot sauce on the side for those who want an added tangy brightness and some heat.
Notes
- Adjust the salt and pepper according to your taste preferences.
- Use bone-in chicken legs for richer flavor, skin can be removed to reduce fat.
- Adding lime juice at serving brightens the overall flavor of the soup.
- Hot sauce is optional, depending on spice tolerance.
- For a richer broth, some prefer to brown the chicken slightly before simmering.
- Leftovers reheat well and flavors deepen with time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
