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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
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine Latin American, Mexican
Servings 8

Equipment

Ingredients
  

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.

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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