Go Back
Bowl of Caldo de Pollo recipe Mexican chicken soup with shredded chicken, carrots, zucchini, corn, and potatoes, garnished with cilantro and lime.
SavorAndSpice

Caldo de Pollo Recipe - Authentic Mexican Chicken Soup

This Caldo de Pollo recipe is a heartwarming Mexican chicken soup made with tender chicken, fresh vegetables, and flavorful herbs simmered in a rich golden broth. It’s perfect for cozy dinners, cold days, or whenever you need a comforting homemade meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, lunch, Main Course, Soup
Cuisine: Mexican
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken cut into pieces
  • 8 cups water or chicken broth
  • 2 carrots sliced
  • 2 zucchinis chopped
  • 2 ears of corn cut into chunks
  • 2 potatoes peeled and cubed
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 tomato chopped
  • Fresh cilantro
  • 1 lime cut into wedges
  • Salt and pepper to taste

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 Ladle for serving
  • Sharp knife and cutting board

Method
 

  1. Rinse and pat dry the chicken pieces, then chop the carrots, zucchini, corn, and potatoes into bite-sized pieces.
  2. Place the chicken in a large pot and cover it with water or chicken broth. Bring it to a gentle boil over medium heat.
  3. Skim off any foam that forms on the surface to keep the broth clear and clean.
  4. Add chopped onion, minced garlic, and, if desired, a bay leaf or a pinch of oregano. Let it simmer so the flavors combine.
  5. Remove the chicken once it’s cooked through, let it cool slightly, and shred it into smaller pieces.
  6. Add the carrots and potatoes to the simmering broth first. Once they begin to soften, add the zucchini and corn.
  7. Return the shredded chicken to the pot and season with salt and pepper. Stir in chopped cilantro for freshness.
  8. Simmer for a few more minutes, taste for seasoning, and serve hot with lime wedges, warm tortillas, or Mexican rice.

Notes

  • Always skim the broth while simmering to keep it clear and clean.
  • Add rice or noodles if you want a heartier version of Caldo de Pollo.
  • To make it spicy, include jalapeño, serrano, or a pinch of chili flakes.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • When reheating, add a little broth or water to maintain the soup’s consistency.
  • Fresh lime juice and chopped cilantro added at the end enhance the flavor.