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Caldo de pollo

Caldo de Pollo

Caldo de pollo is a deeply comforting, nourishing Mexican chicken soup made with tender chicken, vibrant vegetables, and a savory tomato-based broth. This authentic version tastes like it's been simmering for hours, yet comes together easily with simple ingredients. A beloved staple across Mexican households, it's perfect for cold days, sick days, and everyday comfort.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 bowls
Course: Dinner, Lunch, Soup
Cuisine: Latin American, Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 large carrots, sliced
  • 4 cloves garlic, minced
  • 9 cups water or chicken broth
  • 1 can (8 oz) tomato sauce
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 lb bone-in chicken legs or thighs
  • 2 cubes chicken bouillon (Knorr recommended)
  • 1 tsp kosher salt (more to taste)
  • 1/2 tsp black pepper
  • 1 tsp Mexican oregano
  • 1/2 cup fresh cilantro, chopped
  • 2 ears corn on the cob, cut into chunks
  • 1 chayote, cubed (or extra zucchini/green beans)
  • 2 medium potatoes, cubed
  • 2 zucchini, cubed
  • Lime wedges, for serving
  • Hot sauce, for serving

Equipment

  • Large 5–7 quart pot
  • cutting board and knife
  • Ladle

Method
 

  1. Heat olive oil in a large 5–7 quart pot over medium heat. Add onion, celery, and carrots. Sauté 3 minutes until the onion softens. Add garlic and cook 1 minute more until fragrant.
  2. Add water, tomato sauce, chicken breasts, chicken legs, bouillon cubes, salt, pepper, and Mexican oregano. Stir. Bring to a boil, reduce heat to a gentle simmer, cover, and cook for 30 minutes.
  3. Stir in cilantro, corn pieces, chayote, and potatoes. Cover and simmer 10 minutes until potatoes begin to soften.
  4. Add zucchini and simmer an additional 10 minutes, or until all vegetables are tender but still hold shape. Adjust salt and pepper to taste.
  5. Turn off the heat and let the soup rest 5 minutes before serving. Ladle into bowls and serve with lime wedges and hot sauce.

Notes

Chayote can be cooked with or without skin—both are traditional. Taste broth before serving, as bouillon cubes vary in saltiness. Add jalapeño or serrano for heat.
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