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    Home » Recipes » Chicken » Caldo de Pollo (Mexican Chicken Soup) + VIDEO

    Caldo de Pollo (Mexican Chicken Soup) + VIDEO

    Last Updated November 9, 2022. Originally Posted September 17, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caldo de Pollo, or Mexican Chicken Soup, is the best comfort food. No penicillin needed after you eat a bowl of this delicious soulful goodness. Enjoy!
    Jump to Recipe Print Recipe
    Mexican Chicken Soup in a white bowl surrounded by lime and cilantro leaves.

    Caldo de Pollo, or Mexican Chicken Soup, served in a white bowl and surrounded by spoons, cilantro, and lime wedges.

    Caldo de Pollo, or Mexican Chicken Soup – Mmmmm!

    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.

    More Mexican Soup Recipes:


    Caldo de Res
    Caldo de Camaron
    Caldo de Albondigas
    Caldo de Pescado

    How to Make It


    A pot covered with a lid cooking chicken and labeled "simmer 1 hour."

    • 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.

    Two forks shredding cooked chicken.

    • 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:


    Entomatadas de Pollo
    Enmoladas de Pollo
    Ensalada de Pollo

    Caldo de Pollo, or Mexican Chicken Soup is the perfect comfort dish during cold weather. It takes on the flavors south of the border without overwhelming your palate. By Mama Maggie’s Kitchen

    • 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.

    Mexican Squash, or Calabacitas

    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:


    Pollo en Crema de Chile Poblano
    Chicken Tinga Tostadas
    Pollo a la Diabla

    A pot with vegetables cooking inside.

    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).

    The reserved broth pouring into a pot with vegetables.

    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.

    A pot with chicken and vegetables simmering next to decorative Mexican pottery.

    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.

    Caldo de Pollo, or Mexican Chicken Soup, in a white bowl topped with an ear of corn and surrounded by cilantro, spoons, and lime wedges.

    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.

    Did you make this recipe? Please rate the recipe below!

    Caldo de Pollo, or Mexican Chicken Soup served in a white bowl and surrounded by lime and spoons.

    Caldo de Pollo, or Mexican Chicken Soup

    Caldo de Pollo, or Mexican Chicken Soup, is the best comfort food. No penicillin needed after you eat a bowl of this delicious soulful goodness. Enjoy!
    4.95 from 57 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours 5 minutes
    Servings: 6
    Calories: 499kcal
    Author: Maggie Unzueta

    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

    If you can't find calabacitas, you zucchini instead.  
    Lime juice can be added either in the cooking process or at the end, right before serving.
    For Slow Cooker Mexican Chicken Soup:
    • 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. 
    For an Instant Pot Mexican Chicken Soup
    • 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

    Calories: 499kcal | Carbohydrates: 14g | Protein: 83g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 242mg | Sodium: 487mg | Potassium: 1927mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3865IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Mexican, Recipes, Soups

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Joyce

      February 15, 2019 at 5:13 am

      I love chicken soups! This is a great one. Thanks for sharing! It reminds of my grandma she loves making these.

      Reply
    2. Jordan

      February 15, 2019 at 9:57 am

      This soup looks so fun and festive! I definitely need to try it.

      Reply
    3. John Mulindi

      February 15, 2019 at 1:14 pm

      I like learning new recipes, and dishes from different parts of the world. This looks a good one to have with the family.

      Reply
    4. Yeah Lifestyle

      February 15, 2019 at 2:46 pm

      This soup looks like such a fulfilling, flavourful and delicious dish. I would love a bowl of this right now.

      Reply
    5. Jacque Hooper

      February 15, 2019 at 3:42 pm

      I am missing out on so many recipes since I don’t have an InstantPot! Can you really cook a meal that would take 4-6 hours in a slow cooker, in 10 minutes? That sounds like something I need in my life. I would love to make your recipe too; looks so heartwarming and satisfying!

      Reply
    6. Jasmine Hewitt

      February 15, 2019 at 6:03 pm

      if the weather dips back in low temps, I will have to try making this. looks really good

      Reply
    7. Shar

      February 15, 2019 at 7:10 pm

      Ooh this looks so yummy and I love all the healthy ingredients! I will definitely be trying this for my family soon!

      Reply
    8. Catherine

      February 15, 2019 at 7:40 pm

      I could go for a bowl of this tonight…perfect evening for comfort food. This sounds and looks wonderful and easy make too!

      Reply
    9. Nikki

      February 15, 2019 at 8:08 pm

      This recipe sounds so good it feels earthy and homey I love it can’t wait to try it.

      Reply
    10. Preet

      February 15, 2019 at 10:35 pm

      Oh wow, this one is a winner. Looks delightful and tasty. My husband would love this for sure.

      Reply
    11. Sue-Tanya Mchorgh

      February 16, 2019 at 12:42 am

      5 stars
      I have never had this soup before but looking at the pictures and the ingredients, I am intrigued. I would love to make this one day for my family.

      Reply
    12. Elizabeth Keene

      February 16, 2019 at 2:25 pm

      I don’t think Ive ever seen Mexican Chicken Soup look so tasty.

      XOXO

      Elizabeth Keene

      https://akeenesenseofstyle.com

      Reply
    13. Sincerely Miss J

      February 16, 2019 at 5:41 pm

      This looks tasty and perfect for the cold. I should try this

      Reply
    14. Mika

      February 17, 2019 at 5:57 am

      This looks soo good ! Thanks for sharing.

      Reply
    15. Kiwi

      February 18, 2019 at 2:16 am

      I love a good hearty soup. I would indulge in this minus the chicken I would have to make this veggie style!

      Reply
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