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

Caldo de Pollo Recipe (Easy Mexican Chicken Soup with Vegetables)

This easy caldo de pollo recipe is a traditional Mexican chicken soup made with tender bone-in chicken, fresh vegetables, and a flavorful homemade broth. Simple, comforting, and perfect for family dinners or meal prep.
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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 potatoes cubed
  • 1 zucchini chopped
  • 1 onion halved
  • 2 garlic cloves crushed
  • 1 cup cabbage optional, chopped
  • 1 corn on the cob cut into pieces
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

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

  • You can use chicken breast or thighs instead of a whole chicken, but bone-in pieces give a richer broth
  • For a deeper flavor, add a chicken bouillon cube to enhance the stock
  • Slow cooker method: cook on low for 6-7 hours until chicken is tender
  • Store leftovers in the refrigerator for up to 3 days in an airtight container
  • The soup tastes even better the next day as flavors continue to develop