I’m excited to share my Authentic Mexican Chicken Soup, brimming with tender chicken and wholesome vegetables in a richly seasoned broth that invites you to read on.
I love a bowl that tastes like real food, not fussed over but built with care. its not trying to be fancy, its just honest.
This Caldo de Pollo is my take on an Authentic Mexican Chicken Soup and also feels like a Mexican Style Chicken Soup you might get from abuela if she had more patience. With bone in chicken pieces (thighs and drumsticks) skin on and fresh corn cut into rounds the broth turns deep and proud.
I let it bubble slow till the meat falls off the bone and the flavors kind of surprise you. It draws you in makes you want more.
Ingredients
- Bone in chicken gives rich protein and collagen, makes broth hearty and satisfying.
- Corn adds sweet notes and fiber, brightens soup with familiar corn flavor.
- Potatoes add comforting carbs and body, they thicken broth slightly when cooked.
- Carrots bring natural sweetness plus beta carotene, also add color and texture.
- Onion and garlic build savory depth, small amounts give big aroma and flavor.
- Zucchini keeps soup light, adds gentle vegetal flavor and extra hydration.
- Cilantro and lime finish bright, cilantro herbal, lime adds fresh tang and lift.
- Jalapeños give optional heat, small kick that wakes flavors without overwhelming.
Ingredient Quantities
- 3 to 4 lbs bone in chicken pieces (thighs and drumsticks) skin on
- 10 cups water or low sodium chicken broth
- 1 large yellow or white onion quartered
- 4 garlic cloves smashed
- 3 medium carrots halved
- 3 medium potatoes Russet or Yukon Gold cut into large chunks
- 2 ears fresh corn cut into rounds
- 2 medium zucchini halved and cut into chunks
- 2 celery stalks roughly chopped
- 2 cups chopped green cabbage (optional)
- 2 bay leaves
- 1 teaspoon dried oregano Mexican oregano if you got it
- 1/2 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or olive oil
- 1 bunch fresh cilantro roughly chopped for garnish
- 2 limes cut into wedges for serving
- 1 to 2 jalapeños halved optional for a little heat
How to Make this
1. Pat the chicken pieces dry, season lightly with black pepper, heat 2 tablespoons oil in a large heavy pot over medium high heat and brown the chicken skin side down until golden about 4 to 5 minutes per side, work in batches if needed, remove chicken and set aside.
2. Add the quartered onion and smashed garlic to the pot, turn the heat to medium and sauté scraping up browned bits until the onion is soft about 3 to 4 minutes.
3. Pour in 10 cups water or low sodium chicken broth, return the chicken to the pot, add the halved carrots, chopped celery, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt, 1/2 teaspoon black pepper and the jalapeños if you want heat, bring to a gentle boil.
4. Lower the heat to a simmer, partially cover the pot and simmer for 25 to 30 minutes so the chicken and carrots start to get tender, skim any foam or excess fat from the surface with a spoon.
5. Add the potato chunks and corn rounds to the pot, continue simmering uncovered for another 12 to 15 minutes until the potatoes are almost fork tender.
6. Stir in the zucchini chunks and the chopped green cabbage if using, simmer 5 to 8 more minutes until all vegetables and chicken are fully cooked but not mushy.
7. Taste the broth and adjust seasoning, remove and discard the bay leaves and the jalapeño halves if they were added and are too spicy, shred some chicken off the bone into the soup or leave pieces whole depending on how you like it.
8. If the broth is too fatty let it cool a bit then skim the top with a spoon or tip the pot slightly and spoon off excess fat, for a clearer broth strain some through a fine mesh if you want a cleaner look.
9. Ladle the caldo into bowls, garnish generously with chopped fresh cilantro and serve with lime wedges to squeeze over each bowl, serve with warm tortillas or rice if you like, enjoy.
Equipment Needed
1. Large heavy pot or Dutch oven (6 to 8 qt) youll brown the chicken in this
2. Tongs for flipping and lifting the hot chicken
3. Wooden spoon or sturdy spatula to scrape up those browned bits
4. Chef’s knife for chopping onion celery and slicing veggies
5. Cutting board (one for veg one for meat if you can)
6. Ladle for serving and skimming foam or fat from the top
7. Slotted spoon or skimmer to pull out jalapeños or foam
8. Fine mesh strainer if you want a clearer broth
9. Measuring cups and spoons for the broth and spices
FAQ
Caldo De Pollo Recipe Substitutions and Variations
Pro Tips
– Brown the chicken in batches, dont crowd the pot or the pieces will steam instead of getting that nice golden skin. If stuff sticks, dont freak out, just lower the heat and loosen the bits with a spatula — theyre flavor, scrape them into the broth later.
– Keep the pot at a gentle simmer not a rolling boil, or the broth will get cloudy and the chicken will fall apart. Skim foam and fat as it simmers, and partially cover to keep liquid from evaporating too fast.
– Add potatoes and corn later so they dont turn to mush, or par-cook the potatoes separately if you like them really firm. Zucchini and cabbage go in last since they cook super fast.
– Taste and adjust seasoning at the very end, salt early but finish fine tuning after everything is cooked. Use lime juice to brighten the whole bowl right before serving and remove jalapeño seeds if you want milder heat.
– Chill briefly if the broth seems greasy then spoon off the hardened fat for a cleaner soup, or strain through a fine mesh for a clear look. Save the bones after serving, they make an awesome, richer stock if you simmer them later.
Caldo De Pollo Recipe
I’m excited to share my Authentic Mexican Chicken Soup, brimming with tender chicken and wholesome vegetables in a richly seasoned broth that invites you to read on.
6
servings
480
kcal
Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt) youll brown the chicken in this
2. Tongs for flipping and lifting the hot chicken
3. Wooden spoon or sturdy spatula to scrape up those browned bits
4. Chef’s knife for chopping onion celery and slicing veggies
5. Cutting board (one for veg one for meat if you can)
6. Ladle for serving and skimming foam or fat from the top
7. Slotted spoon or skimmer to pull out jalapeños or foam
8. Fine mesh strainer if you want a clearer broth
9. Measuring cups and spoons for the broth and spices
Ingredients
-
3 to 4 lbs bone in chicken pieces (thighs and drumsticks) skin on
-
10 cups water or low sodium chicken broth
-
1 large yellow or white onion quartered
-
4 garlic cloves smashed
-
3 medium carrots halved
-
3 medium potatoes Russet or Yukon Gold cut into large chunks
-
2 ears fresh corn cut into rounds
-
2 medium zucchini halved and cut into chunks
-
2 celery stalks roughly chopped
-
2 cups chopped green cabbage (optional)
-
2 bay leaves
-
1 teaspoon dried oregano Mexican oregano if you got it
-
1/2 teaspoon ground cumin
-
2 teaspoons kosher salt
-
1/2 teaspoon black pepper
-
2 tablespoons vegetable oil or olive oil
-
1 bunch fresh cilantro roughly chopped for garnish
-
2 limes cut into wedges for serving
-
1 to 2 jalapeños halved optional for a little heat
Directions
- Pat the chicken pieces dry, season lightly with black pepper, heat 2 tablespoons oil in a large heavy pot over medium high heat and brown the chicken skin side down until golden about 4 to 5 minutes per side, work in batches if needed, remove chicken and set aside.
- Add the quartered onion and smashed garlic to the pot, turn the heat to medium and sauté scraping up browned bits until the onion is soft about 3 to 4 minutes.
- Pour in 10 cups water or low sodium chicken broth, return the chicken to the pot, add the halved carrots, chopped celery, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt, 1/2 teaspoon black pepper and the jalapeños if you want heat, bring to a gentle boil.
- Lower the heat to a simmer, partially cover the pot and simmer for 25 to 30 minutes so the chicken and carrots start to get tender, skim any foam or excess fat from the surface with a spoon.
- Add the potato chunks and corn rounds to the pot, continue simmering uncovered for another 12 to 15 minutes until the potatoes are almost fork tender.
- Stir in the zucchini chunks and the chopped green cabbage if using, simmer 5 to 8 more minutes until all vegetables and chicken are fully cooked but not mushy.
- Taste the broth and adjust seasoning, remove and discard the bay leaves and the jalapeño halves if they were added and are too spicy, shred some chicken off the bone into the soup or leave pieces whole depending on how you like it.
- If the broth is too fatty let it cool a bit then skim the top with a spoon or tip the pot slightly and spoon off excess fat, for a clearer broth strain some through a fine mesh if you want a cleaner look.
- Ladle the caldo into bowls, garnish generously with chopped fresh cilantro and serve with lime wedges to squeeze over each bowl, serve with warm tortillas or rice if you like, enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 450g
- Total number of serves: 6
- Calories: 480kcal
- Fat: 28g
- Saturated Fat: 7g
- Trans Fat: 0.3g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 140mg
- Sodium: 700mg
- Potassium: 900mg
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 6g
- Protein: 38g
- Vitamin A: 8000IU
- Vitamin C: 30mg
- Calcium: 80mg
- Iron: 3.5mg