I absolutely love this Caldo De Pollo recipe because it’s like a warm hug in a bowl—perfect for chilly evenings or whenever you need a comforting, healthy meal that fills the soul. The blend of tender chicken, fresh vegetables, and fragrant broth hits all the right spots, making it ideal for family dinners or meal-prepping for the week.
When I first tried making this Caldo De Pollo recipe, I was amazed at how approachable it is despite its layered flavors. You’ll find that the slow simmering brings out incredible taste without a ton of fuss, and the way the veggies stay perfectly tender yet firm is just pure magic. Trust me, once you try this, it’ll become a go-to in your kitchen too.
Why You’ll Love This Recipe
- Easy to Make: Even if you’ve never made caldo before, it’s straightforward with simple steps that anyone can follow.
- Hearty & Nutritious: Packed with fresh vegetables and lean protein, it’s a fantastic way to get a wholesome meal in one pot.
- Flexible Ingredients: You can tweak vegetables to what you have on hand or to your family’s liking without sacrificing flavor.
- Comfort Food Classic: It’s the kind of dish that reminds you of home and nurtures you just like grandma’s cooking did.
Ingredients You’ll Need
The ingredients here are simple but work harmoniously to create that signature taste of traditional Mexican chicken soup. Don’t skip fresh veggies—they add texture and bright flavors that bring everything together beautifully.
- Olive oil: Adds a subtle richness and helps soften aromatics without overpowering the broth.
- Onion: White or yellow works fine, gives a sweet base flavor once sautéed.
- Celery sticks: Bring depth and a slight crunch that balances softness of other veggies.
- Carrots: They add natural sweetness and vibrant color.
- Garlic cloves: Use whole for milder taste or minced if you want more punch.
- Water: The broth base, best to use filtered for clean flavor.
- Tomato sauce: Gives a beautiful warm tone and subtle acidity to the soup.
- Chicken breasts and legs: The mix of boneless and bone-in meat improves flavor and adds texture variety.
- Chicken bouillon cubes: Boosts the savory chicken flavor perfectly.
- Kosher or sea salt: Essential for seasoning—you’ll want to adjust based on your salt preference.
- Black pepper: Adds a gentle heat and spice.
- Dried Mexican oregano: This herb imparts the authentic flavor that sets it apart.
- Cilantro: Fresh and bright, it’s best added near the end to keep its vibrance.
- Corn on the cob: Adds a sweet, crunchy element—you’ll love bites of it cooked just right.
- Chayote: This mild squash soaks up flavors and offers pleasant texture.
- Russet potatoes: Hearty and filling, they balance the broth wonderfully.
- Zucchinis: Added last so they retain firmness and freshness.
- Lime juice and hot sauce: Serve on the side to add zesty brightness and heat as you like.
Variations
This Caldo De Pollo recipe is wonderfully flexible—I’ve played with it by swapping in seasonal veggies or making it spicier, and it still turned out fantastic. Feel free to make it your own and experiment with what you have in your fridge.
- Spicy Twist: I like adding chopped jalapeños early on to amp up the heat for the family; it’s always a hit with spice lovers.
- Vegetable Swap: When chayote isn’t around, zucchini or green beans work beautifully without losing the essence.
- Bone Broth Boost: Using homemade chicken bone broth instead of water adds a richer flavor that my kids really notice and love.
- Gluten-Free: This recipe is naturally gluten-free, but double-check your bouillon cubes to be safe if that’s a concern.
How to Make Caldo De Pollo Recipe
Step 1: Sauté the Aromatics for a Flavorful Base
Start by heating olive oil in a large heavy-bottomed pot over medium heat. Toss in the chopped onion, celery, and carrots, then sauté until the onions are just starting to soften—about 3 minutes. This step is key because it builds a flavorful backbone for your broth. Add the garlic last and cook for another minute, being careful not to burn it.
Step 2: Add Liquid, Chicken & Spices
Pour in the water and tomato sauce, then nestle your chicken breasts and legs right into the pot. Toss in the bouillon cubes, salt, pepper, and Mexican oregano, then bring everything to a rolling boil. Once boiling, reduce the heat to a low simmer, cover the pot, and let it cook for about 30 minutes or until the chicken begins to soften. This slow cooking helps the meat become tender and infuses the broth with richness.
Step 3: Add Vegetables in Stages for Perfect Texture
Next, stir in the cilantro, corn pieces, diced chayote, and chunks of potatoes. Let these cook for 10 minutes; adding the vegetables in stages prevents them from getting mushy and lets each vegetable reach perfect tenderness. Afterward, add the zucchini cubes, simmer for another 10 minutes, then taste the soup and adjust salt and pepper as needed.
Step 4: Finish and Rest Before Serving
Turn off the heat but keep the pot covered, letting the caldo sit for 5 minutes. This resting time lets the flavors meld even more beautifully. Then, ladle the soup into bowls and don’t forget to serve it with fresh lime juice and hot sauce on the side—you’ll want that fresh zing and spice to brighten every bite.
Pro Tips for Making Caldo De Pollo Recipe
- Add Vegetables in Order: I learned that putting the hard vegetables like potatoes and chayote in first, then softer ones like zucchini last, keeps everything from turning to mush.
- Use Bone-In Chicken for Depth: Including chicken legs with bones gives the broth a richer flavor that boneless breasts alone can’t achieve.
- Simmer, Don’t Boil: Keeping a gentle simmer rather than a rolling boil prevents cloudy broth and keeps chicken tender and juicy.
- Rest the Soup Before Serving: Letting it sit off the heat for a few minutes really helps flavors develop and makes the broth taste even better.
How to Serve Caldo De Pollo Recipe
Garnishes
Whenever I serve Caldo De Pollo, I top it with lots of fresh chopped cilantro and a squeeze of lime for brightness. A handful of sliced radishes or avocado on the side adds a cool, crunchy contrast. Of course, hot sauce is a must-have on the table for those who crave a little heat.
Side Dishes
I like pairing this soup with warm corn tortillas or homemade flour tortillas, perfect for dipping. Sometimes my family enjoys it with a simple Mexican rice or a crisp green salad to keep the meal light but filling.
Creative Ways to Present
For special occasions, I like to serve Caldo De Pollo in rustic bowls with a garnish platter on the side—lime wedges, chopped onions, sliced jalapeños, and fresh cilantro—so guests can customize their bowls. It creates a lovely interactive experience and looks super inviting on the table.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the refrigerator for up to 3 days. The flavors deepen overnight, making the soup even tastier the next day. Just make sure to keep the chicken and veggies submerged in the broth to prevent drying out.
Freezing
Caldo De Pollo freezes really well! I usually portion it out into freezer-safe containers or bags, leaving some space for expansion. When thawed, it tastes just as fresh as the day I made it, making it a perfect make-ahead meal for busy weeks.
Reheating
When reheating, I prefer to warm it gently on the stove over medium-low heat to keep the chicken tender and prevent the broth from reducing too much. Add a splash of water or broth if it gets too thick. A squeeze of fresh lime juice after reheating really brightens it back up.
FAQs
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Can I use a whole chicken instead of separate breasts and legs?
Absolutely! Using a whole chicken can add great flavor to your caldo. Just cut it into pieces to fit your pot and follow the same cooking times. Bone-in pieces will boost the broth’s richness even more.
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Is it okay to substitute fresh oregano for dried Mexican oregano?
You can use fresh oregano if you like, but since fresh herbs are less concentrated, use about twice the amount. Mexican oregano has a slightly different flavor profile, but fresh oregano still works well in a pinch.
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How can I make this recipe vegetarian?
To make a vegetarian caldo, skip the chicken and use vegetable broth instead of water and bouillon cubes. Add hearty veggies like mushrooms or squash for richness and consider adding beans for extra protein.
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Can I prepare this recipe in a slow cooker?
Yes! I like to sauté the vegetables first to build flavor, then combine everything in a slow cooker on low for 4–6 hours or high for about 3 hours. Just add the quicker-cooking zucchini during the last 30 minutes to avoid mushiness.
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What’s the best way to thicken the broth if it’s too thin?
If your caldo feels too thin, you can remove some potatoes, mash them, and stir back into the soup to naturally thicken the broth. Another option is to simmer uncovered for a few minutes longer to reduce liquid slightly.
Final Thoughts
This Caldo De Pollo recipe holds a special place in my kitchen because it’s straightforward yet so full of heart—and I know it’ll do the same for you. It’s the kind of meal that brings everyone to the table, filled with warmth and comfort, no matter the season. Give it a try, and soon enough, you’ll have a delicious, nourishing go-to that feels like a homemade hug every time you eat it.
Print
Caldo De Pollo Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo De Pollo is a traditional Mexican chicken soup featuring tender chicken, fresh vegetables, and a rich tomato-infused broth. This comforting and hearty recipe combines aromatic herbs and spices with a medley of vegetables, making it a perfect warm meal for family gatherings or a nourishing weeknight dinner.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 1 corn on the cob, cut into 5 pieces
- 1 chayote, cut into 2 inch cubes
- 2 large russet potatoes, cut into 2 inch cubes
- 2 medium zucchinis, cut into 2 inch cubes
- ¼ cup chopped cilantro
Proteins and Liquids
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone in (skin optional)
- 9 cups water
- 1 8-ounce can tomato sauce
Seasonings
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (reduce to ½ tablespoon if using fine salt), or more to taste
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- Lime juice and hot sauce for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add the chopped onion, celery, and carrots, sautéing until the onions begin to soften, about 3 minutes. Then add the garlic and cook for an additional minute to release its aroma.
- Simmer Chicken and Broth: Pour in the water and tomato sauce. Add the chicken breasts and chicken legs along with the bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 30 minutes until the chicken starts to soften and cook through.
- Add Vegetables in Stages: Add the chopped cilantro, corn on the cob pieces, chayote, and potatoes to the pot. Cook for 10 minutes, then add the zucchini. This staged addition helps prevent overcooked, mushy vegetables.
- Final Simmer and Rest: Taste the broth and adjust salt and pepper if needed. Cover the soup and let it simmer for another 10 minutes. Turn off the heat and allow the soup to sit covered for 5 minutes, letting flavors meld and the vegetables finish cooking gently.
- Serve: Ladle the caldo de pollo into bowls and drizzle with fresh lime juice and hot sauce according to taste. Enjoy warm as a satisfying and nourishing meal.
Notes
- Add vegetables at different cooking stages to ensure each cooks perfectly without becoming mushy.
- Using bone-in chicken legs adds deeper flavor to the broth.
- Adjust the salt based on bouillon cube saltiness and personal taste preferences.
- Serve with lime and hot sauce to brighten and spice up the soup.
Nutrition
- Serving Size: 1 large bowl
- Calories: 225
- Sugar: 5g
- Sodium: 1045mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 47mg
