I’m sharing my Authentic Mexican Chicken Soup, featuring tender chicken, wholesome vegetables, and a richly seasoned broth inspired by family kitchen traditions with a few surprising pantry staples.
I always thought Caldo de Pollo was simple, until I started making it with a whole chicken and a fistful of cilantro that somehow changes everything. This bowl reads like an Authentic Mexican Chicken Soup on paper but eats like a secret from abuela, full of deep broth and bright green cilantro notes.
Its not the same old chicken soup, its got character, a snap of lime if you like, and yes it will make you curious about where those flavors come from. Some days I even call it Pollo Soup Mexican Chicken because words cant explain the comfort and kick it gives.
Ingredients
- Chicken, rich in protein and iron makes the broth hearty and comforting can be filling
- Potatoes, starchy carbs that thicken the soup give warmth and satisfying bite
- Corn, sweet and fibrous adds a pop of sweetness and texture
- Carrots natural sweetness and beta carotene brightens flavor and adds color
- Cilantro, fresh herb that lifts the broth gives a bright green citrus note
- Lime wedges add tart acidity to finish and cut richness, wakes up flavors
- Onion and garlic savory aromatics build deep savory base and umami
- Zucchini and cabbage gentle veggies keep soup light and add fiber
Ingredient Quantities
- 1 whole chicken about 3 to 4 lbs (1.4 to 1.8 kg), cut into pieces
- 10 cups water (2.4 L) or low sodium chicken broth
- 1 large white onion quartered
- 4 garlic cloves smashed
- 3 carrots peeled and cut into large chunks
- 2 celery stalks cut into big pieces
- 3 medium russet potatoes peeled and cut into large chunks (or Yukon gold)
- 2 ears corn each cut into 3 rounds
- 2 small zucchini halved and sliced into 1 inch pieces
- 1 cup green cabbage roughly shredded (about 1/4 head)
- 1 bunch fresh cilantro stems removed and chopped (about 1/2 cup packed)
- 2 bay leaves
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 to 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 limes cut into wedges for serving
- Optional: 1/2 cup long grain rice rinsed (if you want caldo con arroz)
How to Make this
1. Trim any big bits of fat from the chicken, cut into pieces, pat dry. Put the chicken pieces in a large pot and add 10 cups water or low sodium chicken broth, the quartered onion, smashed garlic, 2 bay leaves, 1 teaspoon dried oregano, 1 to 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring to a boil over high heat.
2. When it reaches a boil lower the heat to a gentle simmer and skim off any foam or scum that rises to the top with a spoon, this keeps the broth clear. Partially cover the pot and simmer about 25 to 30 minutes until the chicken is nearly cooked through.
3. Add the carrots, celery, potatoes and corn rounds to the pot. If you want caldo con arroz now is the time to add the rinsed rice, it will cook into the broth. Simmer another 12 to 15 minutes until the potatoes are almost tender.
4. Add the zucchini and the shredded cabbage, stir gently so you dont break up the potatoes, and simmer 5 to 7 more minutes until all the vegetables are tender but not mushy.
5. Carefully remove the chicken pieces to a cutting board or bowl. Use tongs or a fork to pull the meat off the bones, discard skin and bones, then shred or chop the meat into bite sized pieces. Return the meat to the pot.
6. Stir in the chopped cilantro stems removed, taste the caldo and adjust salt and pepper as needed. If the broth tastes flat a squeeze of lime will brighten it right up.
7. Serve hot with lime wedges on the side for squeezing, extra chopped cilantro if you like, and warm tortillas or rice if you cooked it separately. People often add chopped onion, avocado or sliced serrano for heat.
8. Leftovers store well in the fridge for 3 to 4 days. For a cleaner broth chill then lift off the solidified fat before reheating. Bones and trimmings make a great second batch of stock if you want to simmer them longer and freeze for later.
Equipment Needed
FAQ
Caldo De Pollo Recipe Substitutions and Variations
- Whole chicken: use bone-in chicken thighs or drumsticks (about 2 to 2.5 lbs) for richer, faster-cooking meat; for a leaner soup use skinless breasts but add a little cooking time; for a vegetarian twist swap in firm tofu and good vegetable broth plus mushrooms for depth.
- Corn on the cob: frozen or canned corn kernels work great and save time; for a heartier, more Mexican touch try canned hominy (nixtamalized corn).
- Russet potatoes: swap in Yukon Gold or red potatoes for creamier texture, or use sweet potatoes for a sweeter, earthier soup (will change the flavor).
- Fresh cilantro: use flat-leaf parsley if you dont like cilantro, or try chopped culantro or a squeeze of extra lime + a pinch of ground cumin to mimic that bright, herbal finish.
Pro Tips
1) Tip 1: skim the foam early and often while it comes to a simmer, it keeps the broth clear and less cloudy and tastes cleaner, plus a fine mesh skimmer or a ladle works way better than a spoon.
2) Tip 2: stagger the veggies by cooking the dense ones first and the soft ones last so nothing turns to mush, cut all pieces fairly even so they finish at the same time, and if you want firmer potatoes cook them a bit less then let them sit in the hot broth off the heat.
3) Tip 3: save the bones and trimmings, roast them if you want deeper flavor then simmer them later for a second batch of stock, or chill the soup and remove the solidified fat from the top for a cleaner bowl next day.
4) Tip 4: season in steps and taste as you go, a squeeze of lime at the end brightens everything up, and if the soup feels flat try a tiny pinch of sugar or a splash of vinegar to wake the flavors.
Caldo De Pollo Recipe
I’m sharing my Authentic Mexican Chicken Soup, featuring tender chicken, wholesome vegetables, and a richly seasoned broth inspired by family kitchen traditions with a few surprising pantry staples.
6
servings
420
kcal
Equipment:
Ingredients
1 whole chicken about 3 to 4 lbs (1.4 to 1.8 kg), cut into pieces
10 cups water (2.4 L) or low sodium chicken broth
1 large white onion quartered
4 garlic cloves smashed
3 carrots peeled and cut into large chunks
2 celery stalks cut into big pieces
3 medium russet potatoes peeled and cut into large chunks (or Yukon gold)
2 ears corn each cut into 3 rounds
2 small zucchini halved and sliced into 1 inch pieces
1 cup green cabbage roughly shredded (about 1/4 head)
1 bunch fresh cilantro stems removed and chopped (about 1/2 cup packed)
2 bay leaves
1 teaspoon dried oregano (Mexican oregano if you have it)
1 to 2 teaspoons kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
2 limes cut into wedges for serving
Optional: 1/2 cup long grain rice rinsed (if you want caldo con arroz)
Directions
- Trim any big bits of fat from the chicken, cut into pieces, pat dry. Put the chicken pieces in a large pot and add 10 cups water or low sodium chicken broth, the quartered onion, smashed garlic, 2 bay leaves, 1 teaspoon dried oregano, 1 to 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring to a boil over high heat.
- When it reaches a boil lower the heat to a gentle simmer and skim off any foam or scum that rises to the top with a spoon, this keeps the broth clear. Partially cover the pot and simmer about 25 to 30 minutes until the chicken is nearly cooked through.
- Add the carrots, celery, potatoes and corn rounds to the pot. If you want caldo con arroz now is the time to add the rinsed rice, it will cook into the broth. Simmer another 12 to 15 minutes until the potatoes are almost tender.
- Add the zucchini and the shredded cabbage, stir gently so you dont break up the potatoes, and simmer 5 to 7 more minutes until all the vegetables are tender but not mushy.
- Carefully remove the chicken pieces to a cutting board or bowl. Use tongs or a fork to pull the meat off the bones, discard skin and bones, then shred or chop the meat into bite sized pieces. Return the meat to the pot.
- Stir in the chopped cilantro stems removed, taste the caldo and adjust salt and pepper as needed. If the broth tastes flat a squeeze of lime will brighten it right up.
- Serve hot with lime wedges on the side for squeezing, extra chopped cilantro if you like, and warm tortillas or rice if you cooked it separately. People often add chopped onion, avocado or sliced serrano for heat.
- Leftovers store well in the fridge for 3 to 4 days. For a cleaner broth chill then lift off the solidified fat before reheating. Bones and trimmings make a great second batch of stock if you want to simmer them longer and freeze for later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 580g
- Total number of serves: 6
- Calories: 420kcal
- Fat: 18g
- Saturated Fat: 4.5g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 8g
- Cholesterol: 110mg
- Sodium: 500mg
- Potassium: 900mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 6g
- Protein: 38g
- Vitamin A: 4000IU
- Vitamin C: 25mg
- Calcium: 70mg
- Iron: 2.5mg
