Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo is a comforting Mexican chicken soup made with tender chicken, fresh vegetables, and a flavorful homemade broth.

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A bowl of Caldo de Pollo with corn, carrots, zucchini, and savory broth sits on a wooden table, surrounded by fresh cilantro, lime halves, and two metal spoons.

Caldo de Pollo, or Mexican Chicken Soup, 🍲 is the kind of meal that makes you feel better from the inside out. Tender chicken, carrots, corn, calabacitas, and other fresh vegetables simmer together in a flavorful broth for a comforting homemade soup the whole family will love.

This is the Caldo de Pollo I grew up with, and it has been a favorite on my site since 2017. It’s simple, hearty, and so much better than anything you can get from a can.

If you love cozy Mexican soups, be sure to also try my Sopa de Pollo con Fideos.

Why You’ll Love This Recipe ❤️

It’s homemade comfort food. Tender chicken and fresh vegetables simmer in a light, flavorful broth.
It’s hearty and filling. You get protein, vegetables, and plenty of flavor in every bowl.
It’s easy to customize. Use your favorite vegetables or whatever you have in the refrigerator.
It makes a big pot. This is a great recipe for feeding the family and having leftovers for another meal.
It’s freezer-friendly. Make a big batch and save some for another day.
It’s how my mom makes it. And trust me, that matters. This is the recipe I called my mom for after discovering canned chicken soup was definitely not for me.

-Maggie

Personal Story

When I was in college, I went grocery shopping and saw Campbell’s Chicken Soup. I had always heard of it, but I had never tried it.

I bought a can, brought it home, and eagerly opened it. One taste was all it took.

I threw it out and called my mom.

“Mom, how do you make Caldo de Pollo?”

I wanted the real thing.

My mom gave me her recipe, and I’ve been making Mexican Chicken Soup ever since. Seriously, it is 1,000% better than anything that comes from a can.

That recipe eventually became the Caldo de Pollo I shared here on the blog in 2017, and it is still one of my favorite soups to make.

What People Are Saying

This recipe has been on the site for years, and I love finding comments from readers who made it long ago.

Here’s one from 2017:

A five-star review from Fabiola reads, “Yum! This is exactly how my mom makes it!” with a smiling emoji, dated January 26, 2017, at 6:49 pm.

I love knowing that this recipe has been making its way into other kitchens for years.

A collage showing how to cook and shred chicken.

👩🏼‍🍳 How to Make Caldo de Pollo

First, the chicken is simmered with onion, celery, garlic, salt, and pepper to create a flavorful broth.
Once the chicken is tender, remove it from the pot, shred the meat, and reserve the broth.

What Type of Chicken Should I Use?

In Mexico, every part of the chicken is used. Bone-in chicken, thighs, drumsticks, and other cuts are all commonly used for Caldo de Pollo.

For this recipe, I use a combination of chicken thighs and chicken breast. Chicken thighs add plenty of flavor, while the shredded meat makes every bowl hearty and filling.

A cutting board holds a whole onion and onion peel. Around it are carrots, celery, corn, a cucumber, two limes, and two garlic bulbs on a wooden surface.

What Vegetables Go in Caldo de Pollo?

One of the best things about Mexican Chicken Soup is that you can use a variety of vegetables.

Common choices include:

Carrots
Corn
Calabacitas or zucchini
Chayote
Celery
Cabbage
Potatoes
Onion
Cilantro

You don’t have to use every vegetable listed. Use your favorites or whatever you have available.

For the corn, I like to cut each ear into about 3-inch pieces and let it simmer right in the soup.

If you can’t find Mexican squash (calabacitas), zucchini is an easy substitute.

Chopped carrots, zucchini, and celery pieces in a metal pot, ready to be cooked, viewed from above.

Next, the vegetables and shredded chicken are added back to the pot with the reserved broth and simmered until everything is tender.
Finish with fresh cilantro and lime.
Want to make this in a slow cooker or Instant Pot? You’ll find those instructions in the recipe card below.

Chicken Broth vs. Water

Water is all you need for this recipe. The chicken, vegetables, and seasonings create a flavorful broth as they simmer.
Homemade chicken broth: Use it if you have it for even more flavor.
Chicken bouillon: Add it to the water for extra flavor.
Store-bought chicken broth: Use it in place of the water.

🌶️ To add more spice

Garnish with more jalapeño, a few slices of fried dried ancho chile, crushed chile de arbol or chile piquin. Or add spices like 1 teaspoon ground chile de arbol or ground cayenne to the cooking.

👩🏼‍🍳 Pro Tip

Chop your veggies as soon as you get home from the grocery store. That way, cooking is easier throughout the week.
When it comes to the vegetables, why chop twice? If you know you are using carrots for a dish tomorrow, chop extra and save them in a plastic container.

A stainless steel pot with a glass lid sits on a stove, steaming as vegetables cook inside. Carrots, celery, and corn are visible through the lid.

🙋🏻‍♀️ Frequently Asked Questions

Is Caldo de Pollo the same as chicken soup?

Caldo de Pollo is Mexican Chicken Soup. While there are many variations, Mexican Caldo de Pollo typically includes chicken, a flavorful broth, and a variety of vegetables such as carrots, corn, calabacitas, chayote, and potatoes. It is often served with lime, cilantro, avocado, and warm tortillas.

Can I use boneless chicken for Caldo de Pollo?

Yes. You can use boneless chicken breasts or thighs. However, bone-in chicken adds more flavor to the broth, so I prefer using bone-in pieces when possible.

Can I use zucchini instead of calabacitas?

Absolutely. Mexican squash (calabacitas) can sometimes be difficult to find, and zucchini is an easy substitute.

Can I make Caldo de Pollo ahead of time?

Yes. Caldo de Pollo is a great make-ahead meal. The flavors continue to develop as the soup sits, and it reheats well.

What do you serve with Caldo de Pollo?

Serve it with fresh lime, chopped cilantro, avocado, warm corn tortillas, and a slice or two of jalapeno chile. You can also serve it with Arroz Mexicano for a more filling meal.

Can I freeze Caldo de Pollo?

Yes. Caldo de Pollo freezes very well. Let the soup cool completely, transfer it to a freezer-safe container or bag, and freeze for up to 5 months. Thaw in the refrigerator and reheat before serving.

🫙 Storing Instructions

Refrigerate leftovers in an airtight container for 3–4 days.
To freeze, transfer cooled soup to a freezer-safe container or bag and freeze for up to 5 months. Thaw in the refrigerator and reheat before serving.

A white bowl of caldo de pollo, a comforting chicken soup with corn on the cob, carrots, zucchini, and cilantro, sits on a wooden table, accompanied by fresh lime, cilantro, and spoons beside it.

🥄 More Mexican Soup Recipes

Caldo de Pollo is simple Mexican comfort food at its best. Tender chicken, fresh vegetables, and flavorful broth make this a meal the whole family can enjoy.

Serve it hot with plenty of lime, fresh cilantro, avocado, and warm corn tortillas. Put everything on the table and let everyone build their bowl just the way they like it.

And yes, after all these years, this is still the chicken soup I’ll choose over anything from a can.