Mexican Caldo de Pollo

Total Time: 1 hr 40 mins Difficulty: Intermediate
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Caldo de pollo is essentially Mexican chicken soup. Caldo de pollo is made with chicken that is simmered gently with garlic, onion, bay leaves, and bouillon to create a rich, golden broth. Fresh vegetables like carrots, potatoes, zucchini, cabbage, and corn (or whatever you have on hand) enhance the soup’s nutritional value, while adding additional color and texture. Finally, caldo de pollo can be topped with Mexican rice and a lime wedges to further enhance the flavor.

The wide combination of ingredients makes this recipe more than just a chicken soup; it’s a bowl full of comfort, tradition, and nourishment. That’s why caldo de pollo is such a common dish in Mexican households, especially during the colder, winter months or when a family member is sick. The tender chicken, and vibrant vegetables bring warmth to the soul, while providing you with much-needed nutrients.

Why You’ll Love This Mexican Chicken Soup Recipe

  • Versatile – Chicken soup is incredibly versatile and customizable. You don’t need to have all the vegetables listed in this caldo de pollo recipe. Use whatever you do have or substitute with your preferences. For example, have golden potatoes but not red? That’s fine!
  • Comforting – Every spoonful of this caldo de pollo feels like receiving a warm hug from your loved ones. That’s why it’s the perfect dish to make when it’s cold out or someone is sick.

Recommended Tools

  • Cutting Board – This Mexican chicken soup recipe calls for tons of chopped vegetables. Avoid struggling to cut on a small plate and opt for a large cutting board to make this recipe easier!
  • Large Stock Pot – I used a large steamer pot (like the ones used to make tamales) to make this, but you can use any large stock pot that can hold 14 cups of water and all the additional ingredients this recipe calls for.

Ingredients for Caldo de Pollo

  • Chicken – As the name suggests, this recipe calls for chicken! I’ve opted for chicken drumsticks, but you can use chicken thighs, which are equally juicy, or chicken breast that can easily be shredded.
  • Garlic – I used whole, peeled garlic cloves for this recipe. However, you can substitute for minced garlic.
  • Bay Leaves – Bay leaves bring depth and complexity to the chicken broth, as they simmer with other ingredients.
  • Yellow Onion – Diced onion added at the top of the recipe will infuse the broth with a rich and savory base flavor.
  • Bouillon – I used a mix of Knorr’s granulated chicken bouillon to further intensify the chicken flavor, and tomato bouillon to add color to the soup base.
  • Carrots – Sweet and tender, carrots add a natural sweetness and a pop of color to the Mexican chicken soup.
  • Red Potatoes – Hearty potatoes will soak up the chicken broth’s flavors, making each bite even more comforting.
  • Corn on the Cob – Sweet and succulent, corn kernels add a delightful contrast to the savory soup base.
  • Green Cabbage – Soft cabbage will add extra heartiness to the soup, while providing interesting texture.
  • Bunch of Cilantro – Add freshness to your caldo de pollo with chopped cilantro.
  • Zucchinis  – Mild and sligthly sweet, calabacitas soften in the broth to add texture to the soup.
  • Mexican Rice – Top your bowl of soup with a spoonful of fluffy Mexican rice for more texture and heartiness.

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5 from 2 votes

Mexican Caldo de Pollo

Difficulty: Intermediate Prep Time 10 mins Cook Time 90 mins Total Time 1 hr 40 mins
Best Season: Winter, Suitable throughout the year

Description

Learn how to make this caldo de pollo recipe, that's perfect for cold or sick days.

Ingredients

How to Make Caldo de Pollo

  1. Chop vegetables
    Chop onion, carrots, red potatoes, celery, green cabbage, cilantro, and zucchinis. Peel garlic.
  2. Combine ingredients
    In a large stock pot on high heat, add water, chicken drumsticks, onion, garlic, bay leaves, salt, and bouillon. Stir.
  3. Cook for 1 hour
    Bring to a boil. Cover. Reduce heat to low, and cook for 1 hour.
  4. Add carrots, potatoes, celery, and corn
    Add carrots, potatoes, celery, and corn. Simmer for 20 minutes.
  5. Add remaining vegetables
    Add cabbage, cilantro, and zucchini. Simmer for 10 minutes.
  6. Season to taste
    Turn off heat. Season with salt, as needed.
  7. Serve and enjoy
    Serve in large bowls, and top with Mexican rice. Enjoy with a squeeze of lime juice.

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Frequently Asked Questions

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What is caldo de pollo?

Caldo de pollo is essentially Mexican chicken soup. It is a hearty soup with chicken and a medley of hearty vegetables, such as cabbage, carrots, corn, potatoes, zucchini, and more.

How long does caldo de pollo take to cook?

Caldo de pollo takes about 1 hour and 30 minutes to cook.

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