Caldo de Pollo (Mexican Chicken Soup)
This Caldo de Pollo is a hearty, soul-warming Mexican chicken soup loaded with vegetables, tender chicken, and fresh herbs. Brightened with lime and cilantro, it’s an easy one-pot meal perfect for chilly nights or whenever you need a comforting bowl of warmth.
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
Instructions
- In a large pot, combine water/broth, chicken, whole onion half, garlic, salt, and pepper.
- Simmer 20 minutes.
- In a skillet, sauté diced onion, tomatoes, bell pepper, and celery in oil until tender.
- Remove the whole onion from the broth.
- Add sautéed veggies, cabbage, potatoes, corn, carrots, squash, herbs, and bouillon.
- Add whole cilantro bunch. Simmer 30 minutes until chicken and veggies are tender.
- Adjust seasoning. Remove cilantro bunch or serve as is.
- See full steps with tips & photos → https://wimpysdiner.net/caldo-de-pollo-mexican-chicken-soup/
Notes
- Broth Swap: Use homemade chicken stock for extra depth.
- Vegetable Variations: Add zucchini, green beans, or even cabbage leaves.
- Make-Ahead: Soup flavors improve next day; cool, refrigerate, and gently reheat.