Mexican 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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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 homemade soup.
This recipe of Mexican Caldo de Pollo or Chicken Soup Mexican style is one of our favorites and in heavy rotation from November to April.
It has some incredibly devoted fans.
The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a real comfort meal.
When you serve it, add some sliced avocado to the bowl of soup, squeeze some lime juice and serve it with some warm corn tortillas.
Your meal will be perfect.
This is a very friendly recipe for children too, so feel free to make it for everyone around. Makes a great main dish for dinner and awesome lunch.
Before I forget, do you know which other recipe would be great for the entire family? This Authentic Mexican Tinga de Pollo – Chicken in Chipotle Tomato Sauce.
A Taco Tuesday is a great opportunity to make the dish.
And while you cook that tinga, an appetizer would be perfect to serve. Have you ever tried a Pico de Gallo with Tuna? Yum!
Saltines are the traditional way to serve this appetizer in the Mexico City area, but tortilla chips are perfectly acceptable as well.
Getting back to the soup recipe, remember the series of books “Chicken soup for the soul”? When I look at this recipe, it reminds me of that book.
The chicken soup is supposed to be good for you, warms you up from inside out and makes you feel safe, happy, and cozy.
When you are sick, each spoonful tastes like soothing relief and healing.
In Mexico, every household has its own version of “Caldo de Pollo” and each region of the country makes this soup with ingredients that are specific to the area.
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.
There is something magic about a bowl of chicken soup on a cold day.
Note for the recipe: 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.
Best “caldo de pollo” or chicken soup is made with chicken parts that have bones and skin on. If you have an entire chicken, cut it in pieces and use it for the soup.
I like the meat with bones and skin on. Just so you know, the parts of the chicken with the skin and bone bring more flavor to the dish.
The process of cooking the rice, tomatoes and onions together, separate from the broth adds tremendous flavor to the soup, so I really encourage you to follow the recipe as I wrote it.
Some people complained that the soup is bland and lacks spices or seasoning. I am not sure what kind of soup they were looking for.
Chicken soup in general, no matter what country the recipe comes from, is a simple soup made with chicken and vegetables.
There are not a lot of spices added to it, because it is designed to be a comforting item good for every member of the family, from young to old.
In Mexico, chicken soup or caldo de pollo is served simple or with different toppings added at the time of serving, like lime wedges, slices of avocado, jalapenos, or sliced radishes.
However, the base of the soup is made simple, without the addition of spices.
I think the amazing taste of this soup is coming from the fact that some of the ingredients are cooked separately before added to the soup.
While the chicken is simmering, in a separate pan, the oil is heated and rice is cooked until the color is golden brown, without burning.
Chopped onion and tomatoes are added to the rice and cooked together for few minutes. This mixture goes in the soup pot together with the chicken.
This brings another layer of flavors to the soup and it ends up being delicious. I really hope you try it, because it is different than your usual traditional American or European chicken soup.
If you are interested in more Mexican delicious recipes that are easy to make for you and your family check out this collection on my blog.
Enjoy!
Come visit my community on Facebook where people share their interest and love for cooking or baking: The Bossy Kitchen Group.
Mexican Caldo de Pollo Or Chicken Soup Mexican Style
Mexican 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.
Ingredients
- 8 cups water
- 8 chicken thighs or drumsticks
- 1 tablespoon salt
- 4 garlic cloves chopped
- 1 tablespoon olive oil
- 1/4 cup white long grain rice
- 1/2 cup chopped onion
- 2 tomatoes chopped( Roma tomatoes)
- 2 carrots sliced
- 3 potatoes quartered
- 1 green celery chopped
- 1/3 cup tomato sauce
- 1 tablespoon chopped cilantro
- 1 Lime sliced wedges for serving
- Corn tortillas for serving
- optional 1 avocado sliced
Instructions
- In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes.
- While the chicken is simmering, in a separate pan, heat the oil medium heat, add rice and cook, stirring occasionally, 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 this mixture to the chicken pot.
- Add carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Let simmer until vegetables cook through, about 20-30 minutes.
- Add tomato sauce, cilantro during the last 5 minutes of cooking.
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 440 Total Fat: 24g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 181mg Sodium: 1110mg Carbohydrates: 24g Fiber: 4g Sugar: 3g Protein: 36g
Elisabeth says
I thought this soup was very bland and I had to add a lot of spices and jalapeños
The Bossy Kitchen says
Interesting..Sorry to hear that! This is a recipe that is very popular on the blog and a lot of people made it. What kind of spices you added to the soup, if you don’t mind sharing?
Phoenix Aldana says
Don’t worry bout what those people say. Traditional indigenous food is very simple. They also don’t understand that paprika is not a traditionally used ingredient. I think they were seeking something Tex-Mex or Americanized, with added spice mixes such as those we commonly see marketed as ‘taco seasoning’. Also, I don’t think they understand that traditional soups are simple foods especially used to feed babies, children, elderly, and sick people. Meaning not a lot of spices or flavorings added.
People also don’t seem to have understood where you said that different toppings are added after it is served, according to the consumer’s palate. Want spicy? Add it to your bowl. Want spice mixes? Add it to your bowl.
I think majority of European Americans (and other non-indigenous americans) have this misconception that southwestern US(or south of the US border) indigenous foods are always spicy (as in hot) and always very spiced (seasoned)… usually to imitate these notions, over spicing or over seasoning is often done.
I loved your soup. It reminded me of my grandma’s.
The Bossy Kitchen says
You are so awesome, thank you for your kind and thoughtful comment.
Lizz Tsosie says
I agree with it being bland. This is not how I’ve had Caldo De Pollo. I mean no disrespect but it seems like the recipe is missing seasoning. I can’t imagine anyone making this soup and not adding any seasoning otherwise NONE of those ingredients make a tasty Caldo De Pollo. Only a super bland one. I found other websites that don’t have any seasoning either, and again …I mean no disrespect but I wonder if they are all just copying off each other and the first person forgot to add the season song. I can’t even think of what I used but Paprika is definitely supposed to be in here. Literally going to make it today again and actually save what spices I used to make it taste like real Caldo De Pollo
The Bossy Kitchen says
Lizz, Thank you for your comment, but with all due respect, traditional caldo de pollo doesn’t have paprika in it. If you want to add it, go ahead and make this recipe your own, but again, this is not traditional. I can understand that the soup might be bland if for example you use chicken breast instead of other parts of the chicken. The flavor comes from the bones, the skin and in general from the quality of meat.
Just remember that it is not supposed to have much punch because it is the type of soup you would serve when someone has a cold or a sensitive stomach. If you would like more flavor, feel free to add more spices to make it to your family’s liking. Everyone’s tastes are different. This soup has an abundance of vegetables besides meat, plus the garlic and the cilantro that bring a lot of flavor. Lime juice added to the bowl when you serve it should also add flavor.
Sorry you did not like it. I personally take pride in my work and I do not copy recipes from other sites. I test recipes, I work on them and make them multiple times before I put them on my site. I also do a lot of research before. However, I am not surprised that you did not find seasoning in other recipes on other websites. The traditional Mexican soups are not complicated, especially caldo de pollo. The ingredients are basic, most of them carry onions, carrots, potatoes, good meat, garlic, epazote, sometimes Mexican oregano, cilantro, lime juice and that’s about it. There is definitely a misconception in the US about what traditional Mexican food should be.
However, feel free to use the recipe and add whatever ingredients you like(as you seem to do already). Nothing wrong with that. Thank you for your visit!
Elisabeth says
Thanks! I didn’t realize it is for an upset tummy! I love spicy food!
Christine says
This soup is delicious and so reminds me of what my grandma used to make!
I can’t believe some people think it’s bland! It’s perfect!! Just the traditional caldo I was looking for!”
debbie says
I LOVE your caldo recipe, it’s the real deal, just like my mom’s, her sisters’, my cousins’ and my grandpa’s. I’m not sure what taste your readers expect but this is as authentic as it can be. We’ve never used a recipe for Caldo de Pollo. I don’t think our family has ever had one. Today I followed your recipe exactly, served it to my mom and family. She loved it, I loved it, we all loved it and now we have a recipe! As I remember my grandpa used legs and thighs from the butcher, my mom used the whole chicken. Today I used chicken leg & thighs, perfect! I think quality chicken is important too. I have only recently found your blog and Mexican recipes. Thank you, Gabrielle, I look forward to trying more of your recipes. My husband and I have traveled quite a bit and love ethnic foods but too often only americanized recipes are available and authentic is difficult to find.
The Bossy Kitchen says
Hi Debbie,
Thank you so much for your comment. I do a lot of research for these recipes before I put them on the website. I also traveled and love ethnic foods. You are so right, quality chicken is a big thing if you want to make a good soup. I am so happy you enjoyed the recipe and thank you so much for visiting and taking the time to comment. I really appreciate it.
Cynthia Meineke says
I made caldo for the first time tonight using your recipe. I did use a combination of chicken broth and water and all chicken legs. I found your recipe easy to follow and for my first time, I think it came out well. My mother makes hers without a recipe and she complimented my soup so I look forward to making it again. Thank you for helping me try something new.
The Bossy Kitchen says
Hi Cynthia, I am so happy to hear you liked the recipe and especially for taking the time to come back and write a review. This recipe is really a good one and quite easy to follow. Thank you again for visiting. I hope this recipe inspired you to come back and try some other recipes as well.
Georgina says
Thank you for this recipe! I have made it many times over and it is always delicious. Everyone loves it! I make it with bone in chicken breast. Sometimes I add a fresh jalapeño with the vegetables for a little spice and also add corn and zucchini.
The Bossy Kitchen says
So glad to hear you liked the recipe and also made it your own! Thank you for visiting!
Alyson says
I added some Sazon Goya and some adobo. I marinated the chicken in those two seasonings for an hour then boiled the chicken. Didn’t put rice in the soup but I cooked the onions and tomatoes in a separate pan like the recipe said. I followed the recipe besides keeping out the rice and adding sazon goya and adobo seasoning. I also squeezed some lime into the pot of soup and at the end took the chicken off the bone. But everyone LOVED the soup I made. Thank you for the recipe.! A good cook takes a recipe and makes it their own and to their own taste. Thank you very much.! My family loved it.!
The Bossy Kitchen says
Awesome! So happy you liked the recipe. It is indeed a good soup.
Joseline says
I think something that a lot of people
Miss is the quality chicken. That’s what makes or breaks a good caldo de pollo. When you use a whole chicken it add tons of flavors even if you don’t add spices. I’m lazy so I do it like my mother in law and just use drumsticks and shredded breast. But when you do that it is going to be a bit bland. So that’s why I think people thinks is bland. It depends on the chicken it is used. At the end of the day that’s the flavor some of us grow up with so to us is not actually bland. I add tons of lime and Chile so it has never txted bond. 😋 is completely different to the chicken soup Americans are used to. I came to rescue because I making a combination of chicken noodle soups and caldo de pollo.
Alysia H. says
I’m making this recipe now, except I didn’t have a big enough soup pot, so i am finishing it in my crockpot. Left out the potatoes for now so they don’t get mushy,but followed the steps otherwise. Hope mine turns out as good as yours!
Amanda Herron says
Sooo yummy! My fiancé is obsessed with caldo de pollo and it’s his go-to when he doesn’t want anything heavy. We usually order from the Mexican restaurant. He just got out of the hospital and I wanted to make him something special. This was perfect. The method with the rice definitely adds flavor. Also using dark meat and cooking it with skin on the bone makes the broth so rich and healing. I can’t understand anyone saying it’s bland! This will be a go-to recipe for us now. Thank you!
The Bossy Kitchen says
Amanda, you are awesome! Cooking is love made visible! So nice of you to make a soup for your fiance! I don’t understand either why some people think it is bland, there are so many good things in this recipe. Even if you want to make it bland, you can’t. Thank you for taking the time to write back after making the soup!