Caldo de Pollo Recipe

Introduction

Caldo de Pollo is a comforting Mexican chicken soup packed with wholesome vegetables and warm spices. It’s perfect for a cozy meal that’s both nourishing and flavorful.

Ingredients

• 1 tablespoon cooking oil (olive, canola, or avocado)
• 1 medium onion, diced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 3 stalks celery, cut into 1-inch chunks
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 bay leaf
• Kosher salt, to taste
• Black pepper, to taste
• 2 cups water
• 32 ounces low-sodium chicken broth
• 2 pounds boneless skinless chicken thighs
• 15 ounces canned corn, drained
• 15 ounces canned diced tomatoes, with juice
• 1 medium zucchini, cut in half lengthwise, then sliced into 1-inch chunks
• 1 ½ cups cooked Mexican rice or white rice
• Cilantro and lime wedges for serving

Instructions

1. Step 1: Heat the cooking oil in a Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes. Stir in the minced garlic, ground cumin, bay leaf, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Cook for another 1-2 minutes while stirring often.
2. Step 2: Add the chicken thighs, drained corn, undrained diced tomatoes, water, and chicken broth to the pot. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20-30 minutes, until the chicken is cooked through and the vegetables are tender.
3. Step 3: Remove the chicken from the soup and transfer to a cutting board. Add the zucchini to the pot and simmer uncovered for 5-10 minutes, until the zucchini is tender. Meanwhile, chop or shred the chicken into bite-sized pieces and return it to the soup.
4. Step 4: Remove the soup from heat. To serve, place about ¼ cup of cooked rice in each bowl, then ladle the soup over the rice. Garnish with fresh cilantro and serve with lime wedges.

Tips & Variations

• For added depth, sauté the garlic with the vegetables until fragrant before adding spices.
• Use bone-in chicken thighs for richer flavor; adjust cooking time accordingly.
• Swap in other vegetables like potatoes or green beans based on what you have on hand.
• Serve with warm tortillas for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. If the soup thickens during storage, add a splash of water or broth to loosen before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine but may cook faster and can be less moist than thighs. Adjust cooking time accordingly and monitor to avoid overcooking.

Is it necessary to add rice to the soup?

No, rice is optional and can be served on the side or omitted for a lighter soup. It adds heartiness and texture when included.

Caldo de Pollo Recipe

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★★★★★

4.5 from 54 reviews

Caldo de Pollo is a comforting Mexican chicken soup featuring tender chicken thighs simmered with fresh vegetables, fragrant spices, and served with a touch of cilantro and lime. This hearty and flavorful soup combines the richness of homemade broth with wholesome ingredients like carrots, celery, zucchini, corn, and rice, making it a perfect meal for any day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon Cooking oil (like olive, canola or avocado)
• 1 medium Onion, diced
• 3 medium Carrots, peeled and cut into 1-inch chunks
• 3 stalks Celery, cut into 1-inch chunks
• 2 Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 Bay leaf
• Kosher salt, to taste (approximately 1 teaspoon)
• Black pepper, to taste (approximately ½ teaspoon)
• 2 cups Water
• 32 ounces Low-sodium chicken broth

Chicken and Vegetables

• 2 pounds Boneless skinless chicken thighs
• 15 ounces Canned corn, drained
• 15 ounces Canned diced tomatoes, with the juice
• 1 medium Zucchini, cut in half lengthwise and sliced into 1-inch chunks

Servings and Garnish

• 1 ½ cups Cooked Mexican rice or white rice
• Cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Sauté Vegetables: Melt 1 tablespoon of olive oil in a Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook while stirring frequently until vegetables start to soften, about 3-4 minutes. Then add minced garlic, ground cumin, bay leaf, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Continue cooking and stirring for 1-2 minutes to release aromas.
2. Add Liquids and Chicken: Pour in the canned corn (drained), canned diced tomatoes with their juice, 2 cups of water, and 32 ounces of low-sodium chicken broth. Add the boneless skinless chicken thighs to the pot. Bring everything to a boil, then cover the pot and reduce the heat to let it simmer gently for 20-30 minutes, or until the chicken is fully cooked and vegetables are tender.
3. Shred Chicken and Add Zucchini: Remove the cooked chicken from the pot and transfer it to a cutting board. Add sliced zucchini to the soup and simmer uncovered for an additional 5-10 minutes until the zucchini becomes tender. Meanwhile, chop or shred the chicken into bite-sized pieces and add it back into the soup.
4. Serve the Soup: Remove the soup from heat. To serve, place about ¼ cup of cooked Mexican or white rice into each bowl. Ladle the hot soup over the rice, garnish generously with fresh cilantro, and serve with lime wedges on the side for squeezing over the soup as desired.

Notes

• Using low-sodium broth allows you to control the saltiness of the soup better.
• The chicken thighs remain tender and juicy, but you can substitute with chicken breasts if preferred.
• Serve with warm corn tortillas or crusty bread for a filling meal.
• The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adding rice just before serving prevents it from becoming mushy in the soup.

Keywords: Caldo de Pollo, Mexican chicken soup, chicken soup recipe, homemade chicken soup, easy Mexican recipes, comforting soup