Caldo de Pollo, or Mexican Chicken Soup – Mmmmm!
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Coming home with soaking wet feet after a day of struggling with your umbrella in the wind and enjoying a bowl of this incredibly COMFORTING soup. Yes that!
No penicillin needed to heal the heart and calm the mind. Just delicious soulful goodness.
Table of Contents
- 1 More Mexican Soup Recipes:
- 2 How to Make It
- 3 What type of chicken meat to use?
- 4 Leftover Chicken Recipes:
- 5 Pro Tip:
- 6 More Mexican Chicken Recipes:
- 7 Vegetables
- 8 Chicken Broth vs. Water:
- 9 For Slow Cooker Mexican Chicken Soup:
- 10 For an Instant Pot Mexican Chicken Soup
- 11 How Long Does It Last?
- 12 To add more spice:
- 13 You Might Also Like:
- 14 Caldo de Pollo, or Mexican Chicken Soup
More Mexican Soup Recipes:
How to Make It
- Cook the chicken.
- Simmer for 1 hour.
What type of chicken meat to use?
In Mexico, every part of the chicken is used. There is no waste. If you go to a restaurant, you might see chicken drumsticks in your Mexican Chicken Soup. Save some extra Chicken Quinoa Bowls.
- Remove the chicken and reserve the broth.
- Let cool slightly before shredding.
This is shredded and cooked chicken thighs and chicken breast.
Leftover Chicken Recipes:
- Chop all the veggies.
- Set them aside until ready to use.
See that corn staring back at you? Chop the ear into small 3-inch pieces and let them cook with the other ingredients.
The longer they simmer, the better. Yum! Yum!
This is an authentic Mexican chicken soup recipe that you are going to LOVE.
This Mexican squash, or calabacitas (see picture above) is easy to find in California. If you can’t find it, you can very well use zucchini.
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.
More Mexican Chicken Recipes:
Vegetables
- Carrots
- Onions
- Corn
- Calabacitas (or zucchini)
- Chayote
- Celery
- Cabbage
- Parsely
- Cilantro
- Lime juice
A mixture of any of these vegetables (or all) will make a hearty Caldo de Pollo. Omit the chicken, and you have Caldo de Verduras (or Mexican Vegetable Soup).
Chicken Broth vs. Water:
If you have homemade chicken broth, use it! There’s a depth of flavors in it that are awesome and hard to duplicate.
NOTE: Instead of chicken broth, add 8 cups water + 2 cubes of chicken bouillon.
Even just water by itself is good in this recipe, but be sure to add salt.
You can also use pre-made chicken broth and skip to step 9 in the recipe instructions.
For Slow Cooker Mexican Chicken Soup:
Yes, you can make this chicken soup in the crockpot. Yay!
- Skip to Step 9.
- Add all the ingredients in the slow cooker.
- Set on low for 6 hours, or high for 4 hours.
- Shred the chicken before serving.
For an Instant Pot Mexican Chicken Soup
This comes together really, really fast!
- Skip to Step 9.
- Add all the ingredients to the instant pot.
- Place lid on. Press Pressure Cook. Set timer 10 minutes.
- Full natural release. Enjoy.
- Shred the chicken before serving.
How Long Does It Last?
- In the fridge, Caldo de Pollo lasts 3-4 days.
- In the freezer, Caldo de Pollo lasts 4-6 months.
To add more spice:
Add more jalapeño, a few slices of fried dried ancho chile, crushed chile de arbol or chile piquin.
You Might Also Like:
Chicken Drumsticks in Tamarind Chile Sauce
Mexican Chicken Torta
Pollo al Chipotle
Pollo Adobado, Pozole Blanco
Pollo en Crema
Caldo de Pollo, or Mexican Chicken Soup, is a comforting and TASTY dish that everyone will enjoy. Serve with rice and tortillas.
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.
Caldo de Pollo, or Mexican Chicken Soup
Ingredients
- 5 lbs chicken
- 4 celery sticks chopped (divided)
- 1 onion diced (divided)
- 4 garlic cloves finely minced (divided)
- 2 carrots chopped
- 4 Mexican squash or zucchini, chopped
- 1 jalapeño finely diced
- 2 ears of corn chopped into 3-inch pieces
- 8 cups water
- Salt and pepper
- 2 bay leaves
- Juice of 2 limes
- Handful of cilantro chopped
Instructions
- In a large stock pot, add 8 cups of water, chicken, 2 celery sticks, ½ onion, 2 garlic cloves, salt, pepper.
- Cover and bring to a boil.
- Reduce heat and let simmer for 1 hour.
- Skim the fat off the top of the liquid.
- Reserve the liquid.
- Discard the other ingredients from the pot except for the chicken.
- Set the chicken aside and let it cool.
- Once the chicken is cool enough to handle, remove meat from the bones.
- In the same pot, add the remaining celery, onion, garlic, carrots, squash, jalapeño, corn, reserved liquid from the cooked chicken, salt and pepper, bay leaves, lime juice, and chicken.
- Make sure the liquid is 2 inches above everything in the pot.
- If not, add water and more salt.
- Cover and cook for 45 minutes on low heat.
- Serve and top with cilantro.
- Enjoy!
Video
Notes
- Cook the chicken. Shred the meat.
- Add all the ingredients (except the calabacitas) in the slow cooker.
- Set on low for 6 hours, or high for 4 hours.
- One hour before done, add the calabacitas.
- Cook the chicken. Shred meat.
- Add all the ingredients to the instant pot.
- Place lid on. Press Pressure Cook. Set timer 10 minutes.
- Release pressure. Enjoy!
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
As usual you didn’t disappoint. Had a migraine made this for dinner, the next morning I was better than ever. Thank you for sharing your family’s recipes, my family truly enjoys them.
So glad you and your family enjoyed this recipe and others. Makes me happy to hear!
Yum! I love a good soup and this one looks delicious, I can’t wait to try it out 😋🤗
It’s delicious. Hope you try it!
This Mexican chicken soup looks so flavoursome and delicious, I’ve been looking for a recipe like this. Thank you!
Hope you try it! It’s so flavorful
I don’t think I’ve ever had anything like this. I can’t wait to try it.
So flavorful! Hope you try it