There’s nothing quite like a warm bowl of Caldo de Pollo when you need comfort in a meal. This traditional Mexican chicken soup is packed with tender chicken, hearty vegetables, and a rich, flavorful broth. It’s the kind of dish that warms you from the inside out, perfect for chilly days or when you need a feel-good meal. Whether you grew up eating it or you’re trying it for the first time, this recipe will quickly become a favorite in your home.
Table of Contents
Why You’ll Love This Caldo de Pollo Recipe
- Authentic Flavor – This recipe stays true to the classic Mexican flavors that make Caldo de Pollo a beloved dish.
- Easy to Make – Simple ingredients and a one-pot cooking method make it approachable for any home cook.
- Nutritious & Wholesome – Packed with fresh vegetables, lean protein, and a nourishing broth, it’s both delicious and good for you.
- Customizable – You can add your favorite vegetables or adjust the seasoning to suit your taste.
- Perfect for Meal Prep – It stores and reheats beautifully, making it a great option for make-ahead meals.
Ingredients You’ll Need
Essential Ingredients
To make this Caldo de Pollo, you’ll need a handful of fresh, simple ingredients that come together to create a rich and comforting soup.
- Chicken – Bone-in pieces like thighs, drumsticks, or a whole chicken add the most flavor to the broth.
- Vegetables – Carrots, potatoes, zucchini, chayote, and corn on the cob are classic additions.
- Aromatics – Onion, garlic, and fresh cilantro enhance the depth of flavor.
- Seasonings – Salt, black pepper, and bay leaves keep it simple yet delicious.
- Water or Broth – Water works great since the chicken naturally creates a flavorful broth, but you can use chicken broth for extra depth.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Vegetable Alternatives
One of the best things about Caldo de Pollo is how versatile it is. You can swap or add vegetables based on what you have on hand. Try sweet potatoes instead of regular potatoes for a slightly sweeter twist, or use green beans, cabbage, or bell peppers for extra color and nutrients.
Spice and Herb Options
While traditional Caldo de Pollo keeps seasonings simple, you can easily customize it. Add a pinch of cumin for warmth, a dash of oregano for earthiness, or a sprinkle of chili powder if you like a little heat. Fresh epazote or extra cilantro can also enhance the authentic Mexican flavor.
Protein Variations
Though chicken is the star of this dish, you can switch things up. Use turkey for a hearty alternative, or add shredded rotisserie chicken for a shortcut. If you prefer a lighter option, boneless skinless chicken breast works, though bone-in cuts create a richer broth.
How to Make Caldo de Pollo
Step-by-Step Guide to Caldo de Pollo
1. Prepare the Ingredients
Start by gathering all your ingredients. Rinse and pat dry the chicken pieces, then set them aside. Peel and chop the vegetables into large chunks, as carrots, potatoes, zucchini, and chayote should be cut into bite-sized pieces. Slice the corn into smaller rounds for easy serving. Finally, mince the garlic and chop the onion and cilantro.
2. Cook the Chicken and Broth
In a large pot, add the chicken and cover with water or broth. Bring it to a boil over medium-high heat. Skim off any foam that rises to the surface to keep the broth clear. Once boiling, reduce the heat to low, add onion, garlic, bay leaves, salt, and pepper, and let it simmer for about 30 minutes.
3. Add Vegetables and Aromatics
Once the chicken is tender, carefully remove it from the pot and set it aside to cool slightly. Add the carrots, potatoes, zucchini, chayote, and corn to the broth. Stir in the chopped cilantro for an extra boost of flavor. Let everything cook until the vegetables are just tender.
4. Simmer for Maximum Flavor
Shred the cooked chicken into bite-sized pieces, discarding any bones and skin if preferred. Return the shredded chicken to the pot, stirring gently. Let the soup simmer for another 15 minutes so the flavors can fully develop. Taste and adjust the seasoning with more salt, pepper, or a squeeze of fresh lime.
5. Final Touches and Serving
Ladle the hot Caldo de Pollo into bowls, making sure each serving has a good mix of chicken, vegetables, and broth. Garnish with extra chopped cilantro, avocado slices, and lime wedges on the side. Serve with warm corn tortillas or Mexican rice for a complete meal.
Alternative Cooking Methods
Slow Cooker Method
For a hands-off approach, place the chicken, onion, garlic, bay leaves, salt, and pepper in the slow cooker. Cover with water or broth and cook on low for 6 to 8 hours or high for 4 hours. Remove the chicken, shred it, then return it to the pot along with the vegetables. Cook for another 30 minutes until tender.
Instant Pot Method
To make Caldo de Pollo quickly, add the chicken, aromatics, and seasonings to the Instant Pot. Cover with water or broth, seal the lid, and pressure cook on high for 20 minutes. Release the pressure, remove the chicken to shred, then add the vegetables. Use the Sauté function to simmer for 10 minutes before serving.
Stovetop Traditional Method
This method brings out the richest flavors. Start by boiling the chicken, onion, garlic, and seasonings in a large pot. Simmer for 30 minutes, skimming off any foam. Remove and shred the chicken, then add the vegetables. Let everything cook for another 15 to 20 minutes, stirring occasionally. Adjust seasoning, then serve with fresh cilantro and lime.
Helpful Tips and Tricks
Tips for Making the Best Caldo de Pollo
- Use bone-in chicken for a richer broth, but remove the skin if you prefer a lighter soup.
- Skim off excess foam and fat while simmering to keep the broth clear and flavorful.
- Layer your seasonings by starting with salt and pepper, then taste and adjust at the end.
- Cook the vegetables in stages so they do not get mushy. Add firm ones like carrots first, then softer ones like zucchini later.
- For extra depth, use chicken broth instead of water and add a bay leaf for a subtle aroma.
Common Mistakes to Avoid
- Overcooking the vegetables as they should be tender, not falling apart. Add them based on their cooking time.
- Skipping the skimming step because leaving the foam in the broth can result in a cloudy soup.
- Underseasoning since Caldo de Pollo relies on simple ingredients, so proper seasoning is key. Taste as you go!
- Using boneless, skinless chicken from the start as this can lead to a less flavorful broth. Use bone-in chicken and shred it later.
- Forgetting the lime and garnishes because a squeeze of lime and fresh cilantro at the end makes a big difference in flavor!
How to Serve
What to Serve with Caldo de Pollo
A warm bowl of Caldo de Pollo is a meal on its own, but pairing it with the right side dish makes it even better. Serve it with warm corn tortillas, Mexican rice, or crusty bread for a heartier meal. For a fresh contrast, pair it with Broccoli Cauliflower Salad as its crisp texture and light dressing complement the soup beautifully.
Garnishing and Toppings Ideas
Toppings take Caldo de Pollo to the next level. Fresh cilantro and diced onions add brightness, while avocado slices bring a creamy contrast. A squeeze of lime juice enhances the flavors, and if you like spice, add chopped jalapeños or a dash of hot sauce. Serve with queso fresco or a drizzle of crema for an authentic Mexican touch.
Caldo de Pollo Nutrition Facts
Caloric Breakdown and Key Nutrients
Here’s a breakdown of the estimated nutrition per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 250 kcal | Light and filling |
| Protein | 28g | High in lean protein |
| Carbohydrates | 18g | Mostly from vegetables |
| Fat | 7g | Healthy fats from chicken |
| Saturated Fat | 2g | Moderate amount |
| Cholesterol | 65mg | From chicken |
| Sodium | 500mg | Adjust based on seasoning |
| Fiber | 4g | From vegetables |
| Vitamin A | 60% DV | From carrots and peppers |
| Vitamin C | 30% DV | From lime and vegetables |
Health Benefits of Caldo de Pollo
This hearty soup isn’t just delicious, it’s packed with nutrients. Chicken provides lean protein essential for muscle health and energy. The vegetables add fiber, vitamins, and antioxidants that support digestion and immunity. The broth keeps you hydrated and nourished, especially when you are feeling under the weather. Plus, it is naturally gluten-free and low in calories, making it a wholesome meal for all diets.
How to Make It Healthier
For a lighter version, remove the chicken skin before cooking to reduce fat. Use low-sodium broth or water to control salt intake. Swap potatoes for sweet potatoes or cauliflower for a lower-carb option. If you want extra greens, stir in spinach or kale at the end for added nutrients without altering the flavor.
How to Store & Reheat For Later
The Right Way to Store It
To store Caldo de Pollo, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 4 days. If storing long-term, freeze it in portion-sized containers for up to 3 months. For best results, store the broth separately from the chicken and vegetables to maintain texture and flavor when reheating.
Reheating Without Losing Flavor
For the best taste, reheat Caldo de Pollo on the stovetop over medium heat, stirring occasionally until warmed through. If using the microwave, reheat in 30-second intervals, stirring in between. Add a splash of water or broth if needed. To bring back its fresh flavor, squeeze in a bit of lime juice and sprinkle with fresh cilantro before serving.
Frequently Asked Questions
Can I use boneless chicken for Caldo de Pollo?
Yes, but bone-in chicken adds more flavor to the broth. If using boneless chicken breasts or thighs, consider adding chicken bouillon or using a rich chicken broth to enhance the taste. Boneless chicken also cooks faster, so adjust the simmering time to prevent overcooking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When reheating, use the stovetop or microwave, adding a little broth or water if needed to bring back the soup’s original consistency.
Can I freeze Caldo de Pollo?
Yes! Let the soup cool completely before freezing. Store it in freezer-safe containers, leaving some space at the top for expansion. For the best texture, freeze the broth separately from the chicken and vegetables. Thaw overnight in the fridge before reheating.
What can I add to make the soup spicier?
If you love heat, add sliced jalapeños, serrano peppers, or a pinch of red pepper flakes while the soup simmers. For an extra kick, drizzle with hot sauce or stir in a spoonful of chipotle in adobo for a smoky-spicy twist.
Is Caldo de Pollo gluten-free?
Yes, Caldo de Pollo is naturally gluten-free, as it contains only chicken, vegetables, and seasonings. Just be sure to check any store-bought broth or bouillon for added ingredients that may contain gluten.
How long does it take to cook Caldo de Pollo?
On the stovetop, Caldo de Pollo takes about 45 minutes to 1 hour to cook. In a slow cooker, it takes 4 to 8 hours, and in an Instant Pot, it is ready in about 30 minutes with pressure cooking.
More Easy Mexican Recipes
If you love Caldo de Pollo, here are more comforting Mexican dishes to try:
- Best Caldo de Res Recipe – A savory beef caldo with rich broth and hearty vegetables.
- Mexican Espagueti Verde Recipe – A creamy, flavorful green spaghetti with poblano sauce.
- Marry Me Chicken Soup – A cozy, creamy chicken soup with bold flavors.
Caldo de Pollo Recipe
Equipment
- Large Pot
Ingredients
Chicken
- 4 pieces bone-in chicken such as thighs or drumsticks for rich broth
Vegetables
- 3 medium carrots peeled and cut into chunks
- 2 medium potatoes peeled and cut into chunks
- 1 medium zucchini cut into bite-size pieces
- 1 chayote peeled and cut into chunks
- 2 corn on the cob cut into rounds
Aromatics
- 1 large onion chopped
- 4 cloves garlic minced
- ½ cup fresh cilantro chopped
Seasonings
- 1 tsp salt
- ½ tsp black pepper
- 2 bay leaves
Liquid
- 8 cups water or use chicken broth for extra flavor
Instructions
- Rinse and pat dry the chicken. Peel and chop the vegetables, and mince the garlic and onion. Chop the cilantro and prepare all seasonings. Arrange all ingredients separately in their groups.
- Place the chicken and water in a large pot. Bring to a boil over medium-high heat and skim off any foam. Add the aromatics and seasonings, and let it simmer for about 30 minutes.
- Remove the chicken, let it cool, then shred it. Return the shredded chicken to the pot and add the vegetables. Continue to simmer until the vegetables are tender.
- Taste and adjust the seasoning with salt, pepper, or a squeeze of lime. Garnish with fresh cilantro and serve hot with corn tortillas or Mexican rice.