Caldo de Pollo, or Mexican Chicken Soup + VIDEO

Whenever it is cold and rainy in California (Yes, it really does happen), I think of Caldo de Pollo, or Mexican Chicken Soup.

There is something incredibly comforting about coming home with soaking wet feet after a day of struggling with your umbrella in the wind and enjoying a bowl of this soup.

No penicillin needed to heal the heart and calm the mind. Just delicious soulful goodness. Mmmm…

More Mexican Soup Recipes: Caldo de Res, Caldo de Camaron, Caldo de Albondigas

Every country, every culture has a version of chicken soup, but Mexicans make the best Caldo de Pollo, or Mexican Chicken Soup.

I know. I know. I might be ever so slightly biased, but from one foodie to another, this stuff is totally la bomba!

I think it’s because we include oodles of vegetables that people north of the border don’t use.

How to Make Caldo de Pollo

• Chop all the veggies.
• Set them aside until ready to use.

See that corn staring back at you?

I chopped the ear into small 3-inch pieces and let them cook with the other ingredients for hours.

The longer they simmer, the better. Yum! Yum!

This is an authentic Mexican chicken soup recipe just like my mom and grandmother used to make.

What type of chicken meat to use?

In Mexico, we use every part of the chicken. I’m talking EVERY part. It’s a poor country, remember? There is no waste. If you can afford a chicken, might as well use all of it.

If you go to a restaurant, you might see chicken drumsticks in your Mexican Chicken Soup.

For this Caldo de Pollo recipe, I used shredded cooked chicken thighs and breast because that’s what I had on hand.

In the US, it seems like everyone is obsessed with white meat and chicken breast. I say use whatever you like and your family will eat.

Leftover Chicken Recipes: Entomatadas de Pollo, Enmoladas de Pollo, Ensalada de Pollo

My favorite veggie delight for this soup is the Mexican squash, or calabacitas. (See picture above).

You can very well use zucchini if you can’t find Calabacitas at your grocery store. I prefer Calabacitas for my Caldo de Pollo, or Mexican Chicken Soup, because they are a little sweeter (and, cuter).

When it comes to the vegetables (corn is a grain), 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 for Caldo de Pollo

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.

However, that stuff seems to go very quickly at my house. I am using water for this Caldo de Pollo recipe.

NOTE: Instead of chicken broth, add water + 1 cube of chicken bouillon.

Nowadays, they make chicken bouillon without MSG and totally natural. It is also a very popular ingredient in traditional Mexican cooking.

Even just water by itself is good in this recipe. Be sure to taste for salt and need it, if necessary.

You can also use pre-made chicken broth and skip to step 9 in the recipe instructions.

How Long Does Caldo de Pollo Last?

• In the fridge, Caldo de Pollo lasts 3-4 days.
• In the freezer, Caldo de Pollo lasts 4-6 months.

For Slow Cooker Mexican Chicken Soup:

Yes, you can make this chicken soup in the crockpot. Yay!

• Just add all the ingredients in the slow cooker.
• Set on low for 6 hours, or high for 4 hours.

For an Instant Pot Mexican Chicken Soup

This comes together really, really fast!

• Add all the ingredients to the instant pot.
• Place lid on. Press Pressure Cook. Set timer 10 minutes.
• Full natural release. Enjoy.

To add more spice, you can add more jalapeño or a few slices of fried dried ancho chile.

You do, however, always have the option of adding a little more jalapeño to give it a bit of a zing.

I sometimes will crush a chile de arbol or chile piquin, and add it to the broth. This Chicken Caldo recipe is so so good!

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 dish that everyone will enjoy. It takes on the flavors south of the border without overwhelming your palate.

A fresh squeeze of lime juice will give it a tangy freshness. That outta get your cold wet feet dancing again. Enjoy!

Print Recipe

5 from 3 votes

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!

Prep Time20 mins

Cook Time1 hr 45 mins

Total Time2 hrs 5 mins

Course: Dinner

Cuisine: Mexican

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!

Notes

Use pre-made chicken broth and leftover chicken. Then skip to step 9. 

If you can't find calabacitas, you zucchini instead.  

For Slow Cooker Mexican Chicken Soup:

Yes, you can make this chicken soup in the crockpot. Yay!

• Just add all the ingredients in the slow cooker.
• Set on low for 6 hours, or high for 4 hours.

For an Instant Pot Mexican Chicken Soup

This comes together really, really fast!

• Add all the ingredients to the instant pot.
• Place lid on. Press Pressure Cook. Set timer 10 minutes.
• Full natural release. Enjoy.

Nutrition

Nutrition Facts

Caldo de Pollo, or Mexican Chicken Soup

Amount Per Serving

Calories 499 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 242mg81%

Sodium 487mg21%

Potassium 1927mg55%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 7g8%

Protein 83g166%

Vitamin A 3865IU77%

Vitamin C 36mg44%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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