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Caldo de Pollo, or Mexican Chicken Soup, is a light and flavorful soup made with homemade chicken broth, juicy shredded chicken thighs, and fresh vegetables, including cabbage, carrots, peppers, and zucchini. Gluten-free and dairy-free, it is guaranteed to warm you from the inside out.
The Best Mexican Chicken Soup
No week is complete without a big pot of hot soup simmering on the stove. I love soup of any kind, but Caldo de Pollo is one of my favorites. Made entirely from scratch, this simple, satisfying, and flavorful Mexican chicken soup will warm you from the inside out and help you feel better when you’re feeling crummy.
What is Caldo de Pollo?
Have you ever heard of Caldo de Pollo? Despite my less-than-basic Spanish level, I remember that Caldo means “broth” and Pollo means “chicken” when translated into Spanish. Put the two together and caldo de pollo literally translates to “broth of chicken” or “chicken broth“.
For us and this soup, Caldo de Pollo (also known as “sopa de caldo”) basically refers to a chicken broth-based soup loaded with chicken and vegetables. Sometimes made with potatoes, while other times served over rice, there are several versions of this popular Mexican chicken soup.
This one is my favorite.
RELATED:Homemade Chicken Soup Recipe
Key Ingredients
Find the printable recipe with measurements in therecipe cardbelow.
- Chicken (see notes below)
- Garlic
- Bay Leaves
- Salt
- Olive oil
- Veggies: onions, celery, carrots, potatoes, zucchini, cabbage, corn, jalapeños (optional)
- Fresh lime juice
- Cilantro
What is the best chicken for homemade caldo de pollo broth?
Traditionally, homemade broth for caldo de pollo is made with a whole chicken. To save time, I swapped a whole chicken for one bone-in skin-on chicken breast, two whole bone-in skin-on chicken legs, and six bone-in skinless chicken thighs.
You may use boneless chicken; however, bone-in chicken thighs, legs, or breasts will result in the juiciest shredded chicken and best-tasting broth – when compared to simply poaching chicken breasts in water. Feel free to use whatever combination of chicken you’d like, keeping in mind that chicken breasts will dry out and become somewhat chewier if they simmer for much longer than 25 minutes.
How to Make Caldo de Pollo
1. Make the broth. Add the chicken, smashed garlic, bay leaves, salt, and water into a large, heavy-bottomed Dutch oven and bring to a boil over high heat. Once boiling, cover and reduce the heat to low.
2. Simmer for 45 minutes to an hour, but no more than 2 hours. Note: If you use boneless skinless chicken breasts, reduce the time to 30 minutes.
3. Skim foam from the top of the broth and remove the cooked chicken pieces to a clean plate. Allow the chicken to rest until it’s cool enough to handle, approximately 5-10 minutes. Meanwhile, strain the homemade chicken broth through a fine-mesh strainer into a clean pot or large bowl and set aside.
4. Set the pot back over medium heat. Add the olive oil and cook the diced onions until soft and translucent. Stir in the garlic and cook until fragrant, about 30 seconds. Add the celery, carrots, potatoes, corn, lime juice, and homemade chicken broth.
5. Increase heat to high and bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes or until the carrots and corn are tender.
6. Once the carrots are tender, add the shredded chicken to the pot and mix in the zucchini, cabbage, and cilantro.
7. Season with additional salt to taste and continue to simmer for 5-10 minutes, or until the zucchini is tender. Serve and enjoy.
How to Serve Caldo de Pollo
You’ll want a big bowl to serve this delicious soup because it is loaded with all kinds of veggies that you don’t want to miss out on. I like to leave the corn on the cob and take a bite whenever I want something on the sweeter side, but feel free to cut the corn from the cob if you prefer not to get your hands soupy.
Favorite toppings, garnishes, and additions:
- Avocado
- Sliced jalapeño or serrano chilies
- Fresh cilantro
- Lime juice
- Shredded cheese
- Tortilla chips or warm corn tortillas
- White rice or Mexican rice
- Diced white onion or green onions
- Hot sauce
Can You Freeze Caldo de Pollo?
Yes. Allow the soup to cool in the refrigerator completelybefore transferring it to freezer-safe containers or double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes. Freeze for up to 3 months.
To reheat, allow the soup to thaw in the fridge overnight. Transfer to a pot and cook until heated through, then garnish with all of your favorite toppings.
Leftovers arebest enjoyed within 4-5 days,thoroughly reheating each time.
More Mexican Soup Recipes,
- Taco Soup Recipe (How to Make Taco Soup)
- Easy Chicken Tortilla Soup Recipe
- Chicken Enchilada Soup Recipe (Instant Pot)
- Pork Green Chili Stew
- Albondigas Soup Recipe (Mexican Meatball Soup)
If you try making this Caldo de Pollo Recipe (Mexican Chicken Soup), please leave me a comment and let me know!I always love to hear your thoughts.
RECIPE CARD
Caldo de Pollo Recipe (Mexican Chicken Soup)
4.82 from 97 votes
AuthorAuthor: 
Jessica Randhawa
Caldo de Pollo, or Mexican Chicken Soup, is a light and flavorful soup made with homemade chicken broth, juicy shredded chicken thighs, and fresh vegetables including cabbage, carrots, and zucchini. Gluten-free, dairy-free, and guaranteed to warm you from the inside out.
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Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 424 kcal
Ingredients
For the Chicken and Broth
- 4-5 lbs chicken pieces - I added a mix of bone-in skinless and skin-on chicken
- 6 cloves garlic - peeled and smashed
- 2 bay leaves
- 1 tablespoon salt
- 10 cups water
For the Caldo de Pollo
- 1 tablespoon olive oil
- 1 large onion - diced
- 3 ribs celery - chopped
- 5 carrots - peeled and chopped into 1-inch pieces
- 3-4 Yukon gold potatoes - chopped into equal-sized segments
- 4 ears corn - cut into 2-3 inch pieces
- 2 limes - juiced
- 4 small zucchini - halved and chopped
- 1 small green cabbage - cored and chopped
- salt and pepper - to taste
- ¼ cup fresh cilantro - chopped
- Optional toppings/garnishes - avocado, Jalapeño or serrano peppers, chopped cilantro, fresh lime juice, shredded cheese
Instructions
For the Chicken and Broth
Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
Skim off any foam that may have formed on the top of the broth and use kitchen tongs to carefully remove the chicken from the pot. Transfer to a clean bowl or plate and set aside until cool enough to handle.
Meanwhile, strain your homemade chicken broth through a fine-mesh strainer. Discard any solids or impurities left behind in the strainer and reserve the chicken broth for later.
When chicken is cool enough to handle, shred or chop into small pieces. Set aside.
For the Caldo de Pollo
Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.
Add the celery, carrots, potatoes, corn, and lime juice. Add the homemade chicken broth to the pot and increase heat to high. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until carrots are tender.
Add the chicken back to the pot and mix in the zucchini, cabbage, cilantro. Season with salt and pepper, to taste and simmer for 5-10 minutes, or until zucchini is tender.
Serve garnished with all your favorite toppings including avocado, sliced jalapeño or serrano peppers, cilantro, lime wedges, or shredded cheese.
Nutritional Information
Calories: 424kcal | Carbohydrates: 31g | Protein: 54g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 159mg | Sodium: 1099mg | Potassium: 1283mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1312IU | Vitamin C: 71mg | Calcium: 105mg | Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Keyword Caldo de Pollo, Caldo de Pollo Recipe, Mexican Chicken Soup
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