Name: Caldo Pollo Mexican Chicken: Comforting 1-Hour Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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 whole, one half 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 thirds and sliced lengthwise into quarters; 1 sprig fresh mint, optional; 1 teaspoon minced fresh thyme, or 1/2 tsp dried thyme; 1 teaspoon minced fresh Mexican Oregano, or 1/2 tsp dried Mexican Oregano; 1 tablespoon chicken bouillon; 1 large bunch cilantro, divided (1/2 chopped, 1/2 whole); 1 lime, cut into wedges, for serving

Caldo Pollo Mexican Chicken has been a staple in my kitchen for years, especially on chilly evenings or when someone in the family feels under the weather. I remember my abuela making enormous pots of this comforting soup, the aroma of simmering chicken, vegetables, and cilantro filling her entire house. It’s more than just a meal; it’s a hug in a bowl. This mexican chicken soup recipe is incredibly straightforward, packed with vibrant flavors and nourishing ingredients that will warm you from the inside out. Let’s get cooking!

Why You’ll Love This Caldo Pollo Mexican Chicken

This isn’t just any soup; it’s a bowl of pure comfort that you’ll turn to again and again. Here’s why this dish is a winner:

It’s incredibly nourishing and packed with wholesome vegetables.
The rich, savory broth is deeply flavorful, making it the best mexican chicken soup.
You can customize it with your favorite veggies for a truly personal touch.
This easy caldo de pollo recipe comes together with minimal fuss, perfect for busy weeknights.
It’s a fantastic way to use up leftover chicken or a whole bird.
The vibrant colors and fresh herbs make it a feast for the eyes and the palate.
It’s the ultimate traditional mexican chicken soup, bringing authentic flavors right to your table.
It’s wonderfully satisfying without being heavy, making it great for any meal.

Ingredients for Caldo de Pollo

Gathering these caldo de pollo ingredients is the first step to making this delicious soup. I love how simple yet flavorful they are together!

8-10 cups water or low-sodium chicken broth – the base of our flavorful soup
4 pounds chicken, whole cut up (or thighs and drumsticks) – bone-in, skin-on chicken adds the most flavor to the broth
1 large white onion, halved (one half whole, one half diced) – the whole half infuses the broth, the diced adds flavor to the sauté
4 cloves garlic – essential for depth of flavor
1 teaspoon salt – to start, more can be added later
1 teaspoon pepper – freshly ground is best
1 teaspoon olive oil – for sautéing the vegetables
2 Roma tomatoes, diced – adds a touch of sweetness and acidity
1 green bell pepper, seeded and diced – for a fresh, slightly vegetal note
3 stalks celery, sliced – a classic soup aromatic
2 cups chopped cabbage – adds a slight sweetness and hearty texture
2 large potatoes, cubed – for a satisfying, starchy element
2 corn on the cob, each cob cut into 3 pieces – for a touch of sweetness and fun
3 large carrots, peeled and cut into 2-inch slices – adds color and sweetness
2 chayote squash, calabacitas, or zucchini, cut into thirds and sliced lengthwise into quarters – these add a tender bite
1 sprig fresh mint, optional – a secret ingredient for brightness
1 teaspoon minced fresh thyme, or 1/2 tsp dried thyme – adds an earthy aroma
1 teaspoon minced fresh Mexican Oregano, or 1/2 tsp dried Mexican Oregano – brings that authentic Mexican flavor
1 tablespoon chicken bouillon – for an extra boost of chicken flavor
1 large bunch cilantro, divided (1/2 chopped, 1/2 whole) – the whole bunch infuses the broth, the chopped is for garnish
1 lime, cut into wedges, for serving – a squeeze of lime brightens everything up

How to Make Caldo Pollo Mexican Chicken

Learning how to make caldo de pollo is simpler than you might think, and the result is a bowl of pure comfort. Let’s get this delicious soup simmering!

Step 1: Pour 8 cups of water into a large stock pot. Add your 4 pounds of chicken, the half onion (the one not diced), 1 teaspoon salt, and 1 teaspoon pepper. Bring this mixture to a gentle boil, then reduce the heat to medium and let it cook for about 20 minutes. You’ll see some foamy bits rise to the top – that’s normal!
Step 2: While the chicken is doing its thing, grab a large skillet. Heat 1 teaspoon of olive oil over medium heat. Add the diced onions, diced Roma tomatoes, diced green bell pepper, and sliced celery. Sauté these veggies until they start to soften and smell wonderfully fragrant, about 5-7 minutes. Once tender, remove the skillet from the heat and set it aside.
Step 3: After the chicken has simmered for 20 minutes, carefully remove the large piece of onion from the pot. Now, pour the sautéed vegetable mixture from the skillet into the stock pot. Add the chopped cabbage, cubed potatoes, corn pieces, carrots, and chayote squash. Toss in the fresh mint sprig (if using), minced thyme, Mexican oregano, and 1 tablespoon chicken bouillon. Float the whole bunch of cilantro on top – it will infuse the broth with amazing flavor. Bring the soup back to a simmer.
Step 4: Let the soup bubble away gently for another 30 minutes. This is where all those wonderful flavors meld together. You’ll know it’s ready when the chicken is cooked through and the potatoes are easily pierced with a fork. The aroma filling your kitchen at this stage is divine!
Step 5: Now for the final taste test! Carefully taste the soup and add more salt or chicken bouillon if you think it needs it – this is part of the caldo de pollo easy steps to perfection. If you prefer, you can remove the whole cilantro bunch before serving, or leave it in for extra flavor. Ladle the hot soup into bowls, making sure everyone gets a good mix of chicken and vegetables. Garnish generously with the reserved chopped cilantro and serve with fresh lime wedges for squeezing over the top. This is truly the essence of homemade caldo de pollo.

Caldo Pollo Mexican Chicken: Comforting 1-Hour Recipe - Caldo Pollo Mexican Chicken - main visual representation

Pro Tips for the Best Caldo de Pollo

I’ve made this soup countless times, and these little tricks really elevate it from good to absolutely amazing. Follow these tips for a truly memorable pot of caldo pollo mexican chicken.

Start with bone-in, skin-on chicken pieces; they release the most flavor into the broth, making it richer and more delicious.
Don’t be afraid to use a variety of vegetables! The more, the merrier, and it makes for a beautiful, hearty soup.
Taste and adjust seasoning at the end. Broth flavor can change as it reduces, so a final check is crucial.
Let the soup rest for 10-15 minutes after cooking before serving. This allows the flavors to meld beautifully.

What’s the secret to perfect Caldo Pollo Mexican Chicken?

The real secret to an authentic caldo de pollo lies in building layers of flavor. Starting with a good quality chicken, infusing the broth with aromatics like onion and garlic, and then adding fresh herbs at the right times creates that deep, satisfying taste.

Can I make Caldo de Pollo ahead of time?

Absolutely! You can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a little extra broth or water if it has thickened too much.

How do I avoid common mistakes with Caldo de Pollo?

A common pitfall is overcooking the vegetables, making them mushy. Add softer vegetables like cabbage and squash towards the end of cooking. Also, be sure to skim any impurities that rise to the surface in the first 20 minutes of simmering for a cleaner broth. For more information on broth clarity, you can consult resources on making clear broth.

Best Ways to Serve Caldo Pollo Mexican Chicken

This vibrant soup is a meal in itself, but I love serving it with a few simple accompaniments to make it even more special. It truly is the best mexican chicken soup for any occasion, from a casual weeknight dinner to a festive family gathering.

Fresh Tortillas: Warm corn or flour tortillas are perfect for dipping into the rich broth. I often have some on hand for scooping up every last drop.
Avocado Slices: Creamy avocado adds a wonderful richness that complements the savory soup beautifully.
Salsa or Hot Sauce: For those who like a little extra kick, a dollop of your favorite salsa or a few dashes of hot sauce take this soup to the next level.

Nutrition Facts for Caldo de Pollo

This hearty bowl of caldo de pollo is surprisingly balanced, offering a good dose of protein and fiber without being too heavy. It’s a wonderful choice for a healthy meal.

Calories: 350
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Sugar: 4g
Protein: 30g
Cholesterol: 90mg
Sodium: 600mg

Nutritional values are estimates and may vary based on specific ingredients used in your homemade caldo de pollo.

How to Store and Reheat Caldo Pollo Mexican Chicken

This homemade caldo de pollo is fantastic for meal prep, and thankfully, it stores and reheats beautifully. Once your delicious soup has cooled down a bit (this usually takes about an hour or so on the counter), it’s time to get it ready for later. I like to divide it into individual airtight containers for easy grab-and-go lunches. It will keep nicely in the refrigerator for about 3 to 4 days.

If you want to store it for longer, the freezer is your best friend! This caldo de pollo recipe freezes exceptionally well for up to 3 months. Just make sure your containers are freezer-safe. When you’re ready to enjoy it again, you can reheat it gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water or extra broth if it has thickened. Alternatively, you can reheat individual portions in the microwave.

Frequently Asked Questions About Caldo de Pollo

What makes this Caldo de Pollo recipe so special?

This caldo de pollo recipe is special because it balances authentic flavors with simple preparation. It uses bone-in chicken for a richer broth and a generous amount of fresh vegetables, making it incredibly nourishing and satisfying. It truly captures the essence of traditional Mexican comfort food.

Can I add other vegetables to my Caldo de Pollo?

Absolutely! One of the best things about this soup is its versatility. Feel free to add other vegetables like peas, green beans, or even some diced sweet potato. Including a variety of caldo de pollo with vegetables ensures a hearty and colorful meal that everyone will enjoy.

How do I make the broth richer?

For an even richer broth, I highly recommend using bone-in chicken pieces, like thighs and drumsticks, as they release more flavor. You can also start with a good quality low-sodium chicken broth in addition to the water. Skimming the impurities during the first 20 minutes of cooking also helps create a cleaner, more flavorful base. For more tips on achieving a rich broth, check out guides on making rich chicken broth.

Is Caldo de Pollo spicy?

This traditional version isn’t typically spicy. The heat comes from the natural flavors of the vegetables and chicken. If you prefer a bit of a kick, you can add a diced jalapeño or serrano pepper to the sautéed vegetables, or serve it with your favorite hot sauce on the side.

Variations of Caldo Pollo Mexican Chicken You Can Try

While this classic caldo pollo mexican chicken is fantastic as is, don’t hesitate to get creative! Here are a few ideas to switch things up and make it your own.

Vegetarian Option: Skip the chicken and use vegetable broth. Load up on extra vegetables like mushrooms, broccoli, and cauliflower for a hearty vegetarian stew.
Quick Pressure Cooker Version: For a faster meal, use an Instant Pot! Sauté the aromatics first, then add chicken, broth, and harder vegetables. Cook on high pressure for about 15-20 minutes for a delicious, quick meal.
Spicy Kick: If you love heat, transform this into a spicy mexican chicken soup by adding a diced jalapeño or serrano pepper to the sautéed vegetables. You can also stir in a pinch of cayenne pepper or serve with a drizzle of your favorite hot sauce.
Hearty Stew Feel: For a thicker, more stew-like consistency, reduce the amount of liquid slightly and add more starchy vegetables like potatoes or even some hominy. This makes for an incredibly satisfying hearty mexican chicken stew.