Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo (Mexican Chicken Soup) is a beautiful recipe for heartwarming soup that will make you and your family very happy. The combination of simple kitchen staples, like rice, chopped cilantro, and chicken, makes this traditional Mexican chicken soup a comforting meal.

We love soups. I do not know about you, but there is no week in our household without a pot of soup that we enjoy for lunch or dinner. 

Also, we live in Minnesota, where the winters are so cold that all we want to eat is comfort food, like a good homemade soup.

What is Caldo De Pollo?

Caldo de pollo is a Mexican-style chicken soup made with different parts of chicken and vegetables. It is nutritious, delicious, and comforting.

Caldo means soup, while pollo means chicken.

Every Mexican household has its own version of Caldo de Pollo. However, any Caldo recipe has chicken, lots of different vegetables, and a little rice or pasta. The soup is served perhaps with a slice or two of avocado and fresh cilantro(coriander), and there are always wedges of lime on the side.

This Mexican soup is healthy and perfect for all ages.

This classic Mexican chicken soup is one of our favorites and is in heavy rotation from November to April. It has some incredibly devoted fans.

The combination of simple ingredients and also kitchen staples, like chicken, rice, cilantro, and vegetables, make this delicious Mexican soup an authentic comfort meal. 

Tip: When you serve it, add some sliced avocado to the serving bowl, squeeze some lime wedges juice, and serve it with warm corn tortillas.

Your meal will be perfect.

Remember the series of books “Chicken soup for the soul”? When I look at this recipe, it reminds me of that book.

Chicken soup is supposed to be good for you by warming you up from the inside out and making you feel safe, happy, and cozy. 

When you are sick, each spoonful of homemade chicken broth tastes like soothing relief and healing.

The grandmothers say that a good chicken soup can heal anything, from a bad cold to a broken heart, and I think they are right.

You might not believe me, but even the medical field recognizes that chicken soup does miracles for your immunity and well-being.

Also, there is something magical about a bowl of chicken soup on a cold day.

This caldo de pollo is also a very friendly recipe for children, so feel free to make it for everyone. It is a great main dish for dinner and an excellent lunch.

It is also an authentic Mexican chicken soup recipe.

Related:

Authentic Mexican Tinga de Pollo – Chicken in Chipotle Tomato Sauce.

What chicken pieces are suitable for this soup?

I used chicken drumsticks and bone-in chicken thighs for this soup, but any chicken part is good. Go for the wings, the back of the bird, or the legs.

I do not recommend skinless boneless chicken breasts, as the meat will not infuse the broth with many flavors, but go for it if this is all you have.

Traditionally, the best “Caldo de pollo,” is made with whole chicken pieces that are not deboned. Sometimes, an entire chicken is used to make a good homemade chicken soup for the whole family.

I like meat with bones and skin on it. They bring so much flavor to the dish! If you have to use ordinary chicken, buy extra back and giblets to strengthen the flavor.

What ingredients do you need to make this perfect caldo:

For specific amounts, please refer to the recipe card at the bottom of the article.

Vegetables– good soups always make use of vegetables. This recipe will need carrots, onions, potatoes, green celery, fresh tomatoes, and garlic.

All these items are easy to store in your kitchen in a cool place. They are also perfect for making a lot of soups and stews in the winter.

You can add more vegetables if you want. Cabbage, zucchini, and Mexican chayote are generally the traditional vegetables added to the Caldo de pollo.

My two words about the potatoes used in this soup:

You need a potato that holds well in the soup and doesn’t fall apart during cooking. Waxy potatoes are a good option. Yukon gold or red potatoes work well too.

Cilantro– This is a truly popular herb in Mexican cuisine.

Some people have a love-hate relationship with it, so I will say this: if you want an authentic taste of this Mexican soup, use it. If you absolutely hate it, use parsley. I am not going to watch you.

Pantry items:

• Tomato sauce– I used canned tomato sauce. You can also use tomato paste instead of sauce(You will need about 1-2 tablespoons of paste).

• Olive oil (or vegetable oil)– use what you have

• Rice– I used long-grain white rice. Brown rice is good as well.

• Water- you do not need store-bought chicken stock for this recipe. You will flavor the soup with vegetables and meat and make your own chicken stock.

You will see how easy it is to make a flavorful broth that is so much better than anything from the store.

• Lime– brings an extra layer of flavor to the soup. Cut it into wedges and squeeze some juice over it.

• Avocado– Slice and add it on top of the soup as a garnish. Yum!

• Corn tortillas– warm corn tortillas are the way to go for an authentic taste of this Caldo de pollo recipe.

Spices and why this soup is different:

This Caldo de pollo/chicken soup is made with rice and tomatoes cooked separately from the broth. This is what sets this soup apart from other Caldo de pollo recipes.

Cooking the rice, tomatoes, and onions together, separate from the broth, adds tremendous flavor to the soup, so I encourage you to follow the recipe as I wrote it.

In Mexico, chicken soup or Caldo de pollo is served simply or with different toppings added at the time of serving, like lime wedges, slices of avocado, jalapenos, or sliced radishes.

Do you want it spicy? Add some hot sauce to it. Salsa Valentina is traditional and really tasty.

However, the base of the soup is made simply, without adding spices. 

How to make Caldo de pollo or Mexican chicken soup:

Step 1. Cook the chicken.

Place chicken, salt, black pepper, if you like, and garlic cloves in a large pot or dutch oven. Add cups of water to the pot to cover the ingredients and bring them to a boil.

Reduce the heat to medium and allow everything to simmer for about 15 minutes.

Note: If you would like to add bay leaves chicken bouillon cube, you can do it. I usually don’t cook with bouillon cubes. That’s why you will not find this ingredient in any of my recipes.

Skim the foam that forms on top of the soup using a spoon.

Step 2. Cook the rice.

While the chicken is simmering, in a separate pan, heat the oil and cook the rice until the color is golden brown, without burning. 

On a cutting board, chop the onions and add them to the rice. Cook them until translucent, stirring once in a while.

Chop the fresh tomatoes and add them to the rice. Cook everything together for a few minutes.

Step 3. Add the rice mixture to the soup.

This mixture goes into the soup pot next to the chicken.

The combination brings another layer of flavor to the soup, making it delicious.

Step 4. Add the vegetables to the soup.

Add carrots, celery, and potatoes to the soup and allow them to come to a boil. Reduce heat to medium-high. Let the soup simmer until vegetables cook through, about 20-30 minutes.

At this point, your chicken should be cooked enough.

You can leave the cooked chicken pieces in the pot as they are, or you can remove them from the soup and shred the meat for easier serving.

Step 5. Add tomato sauce.

Add tomato sauce and a little bit of cilantro during the last 5 minutes of cooking. Check again for salt.

Step 6. Serve.

Ladle soup into bowls, including chicken for each serving, and serve with lime wedges and warm corn tortillas.

If you prefer, you can remove the bones from the chicken, shred the meat or cut it into bite-sized pieces and return it to the soup.

Optional: Add slices of avocado to your soup.

How to store this easy caldo de pollo:

This homemade caldo should be covered and stored in the refrigerator for up to a week. You can also store it in airtight containers. Warm it up on the stove or microwave.

You can also freeze it for up to three months, and these containers are great for storing the soup.

Are you interested in more Mexican recipes? Try some of these 15 authentic Mexican recipes.

More recipes to love:

Authentic Mexican Fajitas

Papas con Chorizo

Chicken Soup With Sour Cream And Garlic

Instant Pot Beef Vegetable Soup

Easy Mexican Rice

Moroccan Chicken Soup

Learn how to make this recipe of Caldo de Pollo in an Instant Pot, or a pressure cooker. You can also adapt the recipe for making this recipe in a slow cooker. Slow cooker caldo de pollo might be a great idea if you don’t own an Instant Pot.

Enjoy!

Caldo de Pollo Or Chicken Soup Mexican Style

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

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Course: Soups

Cuisine: Mexican

Keyword: caldo de pollo, Mexican chicken soup, Mexican recipe, Mexican soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 servings

Calories: 379kcal

Author: The Bossy Kitchen

Equipment

• Oven-Safe Pots and Pans Set

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

• 8 cups water
• 8 chicken thighs or drumsticks
• 1 tablespoon salt
• ¼ teaspoon black pepper
• 4 garlic cloves chopped
• 1 tablespoon olive oil
• ¼ cup white long grain rice
• ½ cup chopped onion
• 2 tomatoes chopped Roma tomatoes
• 2 carrots sliced
• 3 potatoes quartered
• 1 green celery chopped
• ⅓ cup tomato sauce
• 1 tablespoon chopped cilantro
• 1 Lime sliced wedges for serving
• Corn tortillas for serving
• optional 1 avocado sliced

Instructions

Cook the chicken.

• Place the water, chicken, salt, pepper, and garlic cloves in a large pot. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

Cook the rice separately.

• In a separate skillet, heat the oil on medium heat, add rice, and cook, occasionally stirring, until browned, about 2-3 minutes. Be careful not to burn it.
• Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
• Add chopped tomato and cook for another 3 minutes.

Add the rice mixture to the pot with the chicken.

• Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
• Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Serve.

• Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
• Optional: Add slices of avocado to your soup.

Video

Notes

What kind of chicken meat to use for this caldo de pollo:

I used chicken drumsticks and thighs for this soup, but any part of the chicken is good. I do not recommend chicken breast, as the meat will not infuse the broth with a lot of flavor.

Nutrition

Serving: 1g | Calories: 379kcal | Carbohydrates: 27g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1187mg | Potassium: 884mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2829IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 3mg

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Link to Caldo de pollo- Mexican Soup Web Story