1. Can I make Caldo de Pollo ahead of time?

Yes! Caldo de Pollo actually gets better the next day as the flavors have more time to develop. You can make it ahead of time and store it in the fridge for up to 5 days. Simply reheat and enjoy!

2. What if I don't have all the vegetables listed in the recipe?

No problem! Caldo de Pollo is a flexible recipe. If you’re missing a specific vegetable, you can swap it out with something else. For example, zucchini or calabacita squash can replace chayote, and you can use different types of potatoes or carrots as needed.

3. How can I make this recipe spicier?

If you like your Caldo de Pollo with some heat, you can add sliced jalapeños, serrano peppers, or even a pinch of chili powder. Adjust the spice level to your personal preference.

Caldo de Pollo: A Hearty Mexican Chicken Soup Recipe

Name: Caldo de Pollo
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 8-10 cups water, or low-sodium chicken broth; 4 pounds chicken, whole cut up (or thighs and drumsticks); 1 large white onion, halved (one half left whole, the other diced); 4 cloves garlic; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon olive oil; 2 Roma tomatoes, diced; 1 green bell pepper, seeded and diced; 3 stalks celery, sliced; 2 cups chopped cabbage; 2 large potatoes, cubed; 2 corn on the cob, each cob cut into 3 pieces; 3 large carrots, peeled and cut into 2-inch slices; 2 chayote squash, calabacitas, or zucchini, cut into 3rds and sliced lengthwise into 4ths; 1 sprig fresh mint, optional; 1 teaspoon minced fresh thyme, ½ tsp dried thyme; 1 teaspoon minced fresh Mexican oregano, or ½ tsp dried Mexican oregano; 1 tablespoon chicken bouillon; 1 large bunch cilantro, divided, ½ chopped, half left whole; 1 lime, cut into wedges, for serving

Description

Caldo de Pollo is a hearty and authentic Mexican chicken soup, brimming with tender chicken, wholesome vegetables, and a richly seasoned broth. This comforting soup is simple to make and perfect for chilly days or when you’re craving a nourishing, flavorful meal.

Ingredients

Scale

8–10 cups water, or low-sodium chicken broth
4 pounds chicken, whole cut up (or thighs and drumsticks)
1 large white onion, halved (one half left whole, the other diced)
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil
2 Roma tomatoes, diced
1 green bell pepper, seeded and diced
3 stalks celery, sliced
2 cups chopped cabbage
2 large potatoes, cubed
2 corn on the cob, each cob cut into 3 pieces
3 large carrots, peeled and cut into 2-inch slices
2 chayote squash, calabacitas, or zucchini, cut into 3rds and sliced lengthwise into 4ths
1 sprig fresh mint, optional
1 teaspoon minced fresh thyme, ½ tsp dried thyme
1 teaspoon minced fresh Mexican oregano, or ½ tsp dried Mexican oregano
1 tablespoon chicken bouillon
1 large bunch cilantro, divided, ½ chopped, half left whole
1 lime, cut into wedges, for serving

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Instructions

In a large stock pot, combine 8 cups of water (or low-sodium chicken broth), the chicken, the half onion (not diced), garlic, salt, and pepper. Bring the mixture to a low boil and cook for about 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add diced onions, tomatoes, green bell pepper, and celery. Sauté until tender, then remove from heat and set aside.
After 20 minutes, add the sautéed vegetable mixture into the pot with the chicken. Discard the large onion half that was added to enhance the broth flavor.
Add the remaining vegetables, including cabbage, potatoes, corn, carrots, and chayote squash. Stir in the fresh herbs and chicken bouillon. Let the soup simmer for another 30 minutes, or until the potatoes are tender and the chicken is cooked through.
Taste the soup and adjust seasoning if needed, adding more salt or chicken bouillon to taste.
Serve with a garnish of freshly chopped cilantro and a lime wedge for extra zest.

Notes

Use bone-in, skin-on chicken to deepen the broth’s flavor.
If you want to spice up your soup, add jalapeños or serrano peppers to taste.
This recipe can be made in a slow cooker; cook on low for 6 to 8 hours for an even richer flavor.
Store leftovers in the fridge for up to 5 days. Reheat as needed or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 304 kcal
Sugar: 4g
Sodium: 359mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0.1g
Carbohydrates: 18g
Fiber: 4g
Protein: 19g
Cholesterol: 96mg