Caldo de Pollo (Mexican Chicken Soup) • Sopa de Pollo

In Mexico, caldo de pollo is tradition and comfort in a bowl. Families make it for cool weather, for gatherings, and for anyone who needs a healing meal. This version simmers bone in chicken with vegetables until the broth is rich, clean, and full of sabor.

A Quick History

• Caldo de pollo has lived in Mexican home kitchens for generations and shows up in mercados and fondas every day.
• It is known as a restorative food that brings the family together around a shared pot of soup.
• Each region adds its own touches, yet the soul of the dish remains the same.

Why You Will Love This Recipe

• Warm and nourishing with clean flavors.
• Flexible vegetables and easy prep in one pot.
• Garnishes at the table so everyone can season to taste.

Ingredient Spotlight

Step by Step Overview

1. Simmer chicken, onion, garlic, bay leaves, and bouillon in water to build a rich broth.
2. Remove chicken, cool, and shred. Strain out aromatics.
3. Add corn, carrots, and celery. Simmer until partly tender.
4. Add potatoes. Cook until starting to soften.
5. Add chayote, zucchini, and cabbage. Finish with cilantro.
6. Return shredded chicken. Adjust salt, pepper, cumin, and oregano.
7. Ladle hot and garnish at the table.

Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo is a traditional Mexican chicken soup made with bone in chicken, fresh vegetables, and aromatic herbs. It is hearty, comforting, and nourishing, the kind of meal families serve when gathering around the table or when someone needs a healing bowl of homemade goodness. Each bowl is customizable with lime, salsa, avocado, or rice, making it a true taste of Mexican home cooking.

4.50 from 2 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course, Soup

Cuisine Latin American, Mexican

Servings 8

Equipment

• Large stockpot or Dutch oven
• Cutting Board
• Chef's Knife
• Wooden spoon or ladle
• Tongs
• Medium bowls for prep and garnishes

Ingredients

  

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For the Broth

• 5 lb bone-in chicken pieces thighs, drumsticks, or breast
• 13-15 cups water start with 13 cups and add more as needed to keep chicken and vegetables fully covered while simmering
• 1 large white onion halved
• 1 head garlic
• 2 bay leaves
• 2 tbsp chicken bouillon adjust to taste

Vegetables

• 3 ears corn on the cob cut into pieces
• 4 medium carrots sliced
• 3 celery stalks chopped
• 3 medium russet potatoes cut into chunks
• 1 medium chayote squash peeled and chopped
• 2 medium zucchini sliced into thick rounds
• ½ head green cabbage cut into wedges
• 1 jalapeño optional, for heat
• ½ bunch fresh cilantro

Seasoning

• 1 tsp Mexican oregano
• ¼ tsp ground cumin
• Salt & pepper to taste

Optional Garnishes

• Lime wedges
• Chopped onion
• Fresh cilantro
• Avocado slices
• Queso fresco or panela
• Cooked Mexican rice
• Roasted salsa

Instructions

 

Start the Broth

• Add 10 cups water to a large stockpot.
  
• Place in 5 lb bone-in chicken pieces (legs, thighs, or whole cut-up chicken).
  
• Add 1 whole white onion, halved.
  
• Add 1 head of garlic, halved crosswise.
  
• Drop in 2 bay leaves.
  
• Add 2 Tbsp chicken bouillon powder.
  
• Bring to a boil, skim off any foam, then reduce heat and simmer for 30–40 minutes, or until the chicken is fully cooked and tender.

  Chicken Cooking Note: Bone-in thighs and drumsticks usually take the full 30–40 minutes to become tender. If you’re using chicken breasts or smaller pieces, check them earlier (around 20–25 minutes) to avoid overcooking. Remove each piece from the pot as soon as it’s cooked through.
  
• Remove chicken and set aside to cool slightly.
  
• Strain out the onion, garlic, and bay leaves, leaving a clear broth.
  

Prepare Vegetables

• Slice 4 medium carrots into thick sticks.
  
• Slice 3 celery stalks into large chunks.
  
• Cut 3 medium potatoes into quarters (peel if using russets; leave skin on if using thin-skinned varieties like red or Yukon gold).
  
• Peel and dice 1 chayote.
  
• Slice 1 zucchini into thick rounds.
  
• Cut ½ head green cabbage into wedges.
  
• Add 2 ears corn on the cob, halved directly into the simmering broth.
  

Cook Vegetables in Broth

• Add the carrots and celery to the pot. (Add 1 jalapeño optional, for mild heat).
  
• Season broth with 1 tsp ground cumin, 1 tsp dried oregano, 2 Tbsp chicken bouillon, and salt and pepper to taste.
  
• Stir well and let simmer 10–15 minutes until carrots begin to soften.
  
• Add potatoes and chayote and cook another 5–8 minutes.
  
• Stir in zucchini slices and cook until tender, adding a few extra minutes if cut thick.
  
• Place cabbage wedges on top to steam gently in the broth.
  
• Continue simmering until all vegetables are tender.
  

Finish the Soup

• Shred the reserved chicken and return it to the pot.
  
• Stir in ¼ cup fresh cilantro, chopped.
  
• Taste broth and adjust with more bouillon, salt, or pepper if needed.
  
• Ladle caldo into bowls, making sure each serving has chicken and a variety of vegetables.
  

Serve with Garnishes

• Add a scoop of cooked Mexican rice into each bowl (optional).
  
• Spoon on roasted salsa if desired.
  
• Garnish with lime wedges.
  
• Add diced onion if desired.
• Top with avocado slices, queso fresco, or more cilantro.
• Serve immediately with warm corn tortillas or bolillos on the side.

Video

Notes

• Potato choice: Use 4 medium potatoes. If using russets, peel before cutting. Their thicker skin tends to flake off in the broth, and peeling helps them cook evenly. If using red or Yukon gold potatoes, you can leave the skin on because it’s thin and helps the potato hold its shape in the caldo.
• Carrots: Use 4 medium carrots, cut into thick sticks. Adjust based on size. Larger carrots may need fewer pieces.
• Chicken options: A whole cut up chicken adds the deepest flavor. Dark meat (legs, thighs) stays juicier, while breast meat cooks faster and can be added later to avoid drying out.
• Bouillon vs. stock: Chicken bouillon is traditional for that rich, fondita style flavor. You can also use homemade or store-bought chicken stock. Just adjust the salt at the end.
• Seasoning: Broth is seasoned with bouillon, cumin, oregano, and salt and pepper to taste. Always taste and adjust just before serving.
• Make ahead: The broth can be made the day before. Chill overnight, skim off excess fat, then reheat and add vegetables fresh.
• Serving ideas: Traditionally served with Mexican rice inside the soup and warm corn tortillas or bolillos on the side.
• Spice level: Adding a whole jalapeño during simmering gives gentle flavor. For more heat, slice the jalapeño or add serranos.

Keyword authentic Mexican recipes, caldo de pollo, Mexican chicken soup, Mexican comfort food, sopa de pollo

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Salsa for Serving

Toast roma tomatoes, jalapeños, onion, garlic, and chiles de árbol. Pulse blend to a chunky texture. Season with salt and loosen with a splash of water only if needed. Spoon a little into each bowl of caldo for smoky heat.

Storage and Make Ahead

• Refrigerate in airtight containers for three to four days. Keep salsa separate.
• Freeze up to three months without garnishes. Thaw in the refrigerator before reheating.
• Reheat gently to a simmer and finish with fresh lime and cilantro.

Alternative Cooking Methods and Tips

Instant Pot. Pressure cook chicken with aromatics for 15 minutes. Natural release for 10 minutes. Shred chicken. Use Sauté to simmer vegetables in stages until tender. Return chicken and cilantro.

Slow Cooker. Cook chicken with aromatics on Low for 6 to 7 hours. Remove and shred chicken. Add vegetables and cook until tender. Return chicken and cilantro.

Texture control. Add firm vegetables first. Add tender vegetables near the end so they stay bright.

How to Serve This Dish

• Set out lime wedges, chopped onion, cilantro, and sliced jalapeño.
• Add avocado or queso fresco for a creamy finish.
• Serve with warm corn tortillas or a side of arroz rojo. A spoon of cooked rice in the bowl is common and comforting.
• Finish with a spoon of the roasted salsa for heat.

Variations Across Mexico

• South. Herbs like culantro and hierba santa add an herbal broth. Some markets serve caldo de gallina for deeper flavor and sometimes include a poached egg in the bowl.
• Central. Classic clear broth with corn, chayote, and zucchini. Caldo tlalpeño adds chipotle and garbanzos and is often finished with epazote, avocado, and cheese.
• West Jalisco. Tomato in the base and a pinch of oregano. Bowls are often finished with salsa, avocado, and queso panela. Cuachala is a fiesta stew that is thickened with masa and red chiles.
• North. Rustic ranch style uses the whole bird for body, sometimes chicken feet and giblets. Often served with flour tortillas or with rice mixed into the bowl.

FAQs

• Can I freeze caldo de pollo? Yes. Freeze without garnishes for up to three months and reheat gently.
• Is the soup spicy? No. Heat comes from optional jalapeño or salsa added at the table.
• Can I use boneless chicken? Yes, yet bone in pieces give a deeper broth. Add a piece with a bone if using boneless meat only.

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