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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
- 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.
- 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
- 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:
Pollo en Crema de Chile Poblano
Chicken Tinga Tostadas
Pollo a la Diabla
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.
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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!
I love chicken soups! This is a great one. Thanks for sharing! It reminds of my grandma she loves making these.
This soup looks so fun and festive! I definitely need to try it.
I like learning new recipes, and dishes from different parts of the world. This looks a good one to have with the family.
This soup looks like such a fulfilling, flavourful and delicious dish. I would love a bowl of this right now.
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!
if the weather dips back in low temps, I will have to try making this. looks really good
Ooh this looks so yummy and I love all the healthy ingredients! I will definitely be trying this for my family soon!
I could go for a bowl of this tonight…perfect evening for comfort food. This sounds and looks wonderful and easy make too!
This recipe sounds so good it feels earthy and homey I love it can’t wait to try it.
Oh wow, this one is a winner. Looks delightful and tasty. My husband would love this for sure.
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.
I don’t think Ive ever seen Mexican Chicken Soup look so tasty.
XOXO
Elizabeth Keene
https://akeenesenseofstyle.com
This looks tasty and perfect for the cold. I should try this
This looks soo good ! Thanks for sharing.
I love a good hearty soup. I would indulge in this minus the chicken I would have to make this veggie style!