Caldo de Pollo

This Caldo de Pollo (Mexican Chicken Soup) is a comforting, nourishing dish made with tender chicken, fresh vegetables, and aromatic spices. It’s a staple in Mexican households, known for its rich broth and healing properties, making it the perfect meal for cold days or when feeling under the weather.

Origin Caldo de Pollo

Caldo de Pollo has been a traditional dish in Mexican cuisine for centuries. It is deeply rooted in family cooking, often passed down through generations. This soup is considered a home remedy for colds and flu due to its warm, nutrient-rich broth. Similar to other Latin American chicken soups, its flavors vary by region, but the essence remains the same—simple, wholesome, and satisfying. You can find a similar version of this soup on Serious Eats.

What I Love About This Recipe

The warmth and depth of flavor in this soup make it a favorite comfort food. The combination of chicken, vegetables, and spices creates a heartwarming dish that is both delicious and nourishing. It’s also highly customizable—add rice, lime juice, or extra herbs for a personal touch.

Also Read : Chef John’s Pumpkin Bread

Caldo de Pollo

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

320

kcal

Ingredients

• 1 whole chicken (or 4-6 bone-in chicken thighs)

• 10 cups water

• 2 teaspoons salt (adjust to taste)

• 1 teaspoon black pepper

• 1 onion, halved

• 3 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 potatoes, cubed

• 2 zucchinis, chopped

• 1 ear of corn, cut into 3-4 pieces

• 2 tomatoes, diced

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• 1 bay leaf

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime (plus extra for serving)

Directions

• In a large pot, add the chicken, water, salt, black pepper, onion, and garlic. Bring to a boil, then reduce heat and simmer for 20-25 minutes, skimming off any foam that rises to the surface.
• Remove the chicken from the pot and let it cool slightly. Shred the meat and discard the bones.
• Add the carrots, potatoes, zucchinis, corn, tomatoes, cumin, oregano, and bay leaf to the broth. Simmer for another 15-20 minutes until the vegetables are tender.
• Return the shredded chicken to the pot and stir in the fresh cilantro and lime juice.
• Adjust seasoning if needed and serve hot with extra lime wedges and warm tortillas.

Notes

• You can add cooked rice or small pasta to make the soup heartier.
• For extra depth of flavor, roast the tomatoes before adding them to the broth.
• A splash of hot sauce or sliced jalapeños can add a spicy kick.