Name: Caldo de Pollo (Mexican Chicken Soup)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 8 –10 cups water or low-sodium chicken broth; 4 pounds chicken whole cut up or thighs/drumsticks; 1 large white onion halved (half diced, half whole); 4 cloves garlic; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon olive oil; 2 Roma tomatoes diced; 1 green bell pepper diced; 3 stalks celery sliced; 2 cups chopped cabbage; 2 large potatoes cubed; 2 corn on the cob each cut into 3 pieces; 3 large carrots peeled and cut; 2 chayote squash or zucchini, sliced; 1 sprig mint optional; 1 teaspoon fresh thyme or ½ tsp dried; 1 teaspoon fresh Mexican oregano or ½ tsp dried; 1 tablespoon chicken bouillon; 1 bunch cilantro divided (half chopped, half whole); 1 lime cut into wedges

This Caldo de Pollo is the kind of soup that warms your soul.

Packed with tender chicken, fresh vegetables, herbs, and vibrant flavor, it’s a comforting bowl that brings back memories of home-cooked meals and family gatherings.

Simple to make, nourishing, and naturally gluten-free—this classic Mexican chicken soup is perfect for chilly nights or whenever you need a little comfort in a bowl.

Why You’ll Love This Recipe

Made with real ingredients and fresh veggies

Feeds a crowd with generous portions

Comforting, cozy, and packed with bold flavor

Easy to make in one big pot

Naturally gluten-free and full of nutrients

Ingredient Highlights

Chicken: Use a whole cut-up chicken or just thighs and drumsticks for juicy, tender meat

Onion, garlic, tomatoes: The flavorful base of the broth

Bell pepper & celery: Add sweetness and aroma

Cabbage, carrots, squash, potatoes: Colorful, filling, and fiber-rich

Corn on the cob: Adds a natural sweetness and hearty texture

Herbs: Fresh thyme, oregano, mint, and cilantro add deep layers of flavor

Lime wedges: For that essential tangy finish

Pro Tips Before You Start

Cut the veggies into larger chunks so they don’t overcook

Use low-sodium broth or water so you can control saltiness

Add a bunch of cilantro whole while simmering, and more chopped to garnish

For a richer flavor, use a mix of water + chicken broth + bouillon

Chayote squash or calabacitas are authentic choices, but zucchini works too

How to Make Caldo de Pollo

Step 1 – Start the Broth
In a large stockpot, combine 8–10 cups of water (or low-sodium chicken broth), chicken pieces, the halved white onion (leave one half whole), garlic, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Step 2 – Sauté the Aromatics
While the chicken simmers, heat olive oil in a skillet.

Add the diced onion half, Roma tomatoes, green bell pepper, and celery.

Cook over medium heat until softened, then remove from heat.

Step 3 – Build the Soup
After 20 minutes of simmering, remove the whole onion half from the broth.

Stir in the sautéed vegetable mixture.

Then add cabbage, potatoes, corn pieces, carrots, squash, fresh herbs (thyme, oregano, mint), and chicken bouillon.

Step 4 – Simmer to Perfection
Place the whole cilantro bunch on top of the soup.

Let everything simmer for another 30 minutes, or until the chicken is cooked through and the vegetables are fork-tender.

Step 5 – Adjust the Seasoning
Taste the soup and add more salt or chicken bouillon as needed.

Remove the large cilantro bunch if you prefer, or leave it in for extra flavor.

Step 6 – Serve and Garnish
Ladle the caldo into bowls. Top with fresh chopped cilantro and a squeeze of lime juice.

Serve with warm tortillas or rice on the side for a complete meal.

What to Serve It With

Warm corn tortillas or bolillo rolls

Steamed white rice or Mexican rice

Sliced avocado or guacamole on the side

Salsa or chili flakes for extra heat

A sprinkle of queso fresco for richness

Variations & Substitutions

Use bone-in skinless chicken breasts if preferred

Swap zucchini for chayote or calabacitas

Add a few tablespoons of tomato paste for deeper broth color

Try adding green beans or nopales for more veggies

Use chicken stock in place of water for extra flavor

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove or in the microwave.

This soup also freezes well—cool completely, portion into freezer containers, and store for up to 3 months.

Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use boneless chicken?
Yes, boneless thighs work well, but bone-in adds more flavor to the broth.

How do I make it spicier?
Add jalapeño, serrano, or chili flakes to the sautéed vegetables or directly into the broth.

Is this the same as caldo tlalpeño?
No, but they’re similar! Caldo tlalpeño includes chipotle chiles and is usually spicier.

Can I use rotisserie chicken?
Yes—add it in the last 15 minutes of simmering so it doesn’t overcook.

What if I can’t find chayote?
Zucchini is a great substitute—it’s tender and soaks up flavor beautifully.

Do I need to skim the broth?
You can skim off any foam or fat for a cleaner broth, especially during the first simmer.

Can I make this in an Instant Pot?
Yes, cook the chicken on high pressure for 20 minutes, then add veggies and sautéed aromatics and simmer using the sauté function.

Final Thoughts

This Caldo de Pollo is Mexican comfort food at its best. It’s hearty, healthy, and full of flavor from all the fresh vegetables and herbs.

Whether you’re feeling under the weather or just craving something warm and nourishing, this soup always hits the spot.