Caldo de Pollo (Mexican Chicken Soup) Recipe

Introduction

Caldo de Pollo is a comforting Mexican chicken soup packed with fresh vegetables and bright flavors. This hearty dish is perfect for warming up on a chilly day or whenever you need a nourishing meal.

Ingredients

• 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
• 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: Melt the cooking oil in a Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring frequently, until the vegetables start 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, stirring often.
2. Step 2: Add the chicken thighs, drained corn, canned tomatoes with juice, water, and chicken broth to the pot. Bring to a boil, then cover and reduce heat to simmer. Cook for 20-30 minutes, until chicken is fully cooked and vegetables are tender.
3. Step 3: Remove the chicken and transfer it to a cutting board. Add the zucchini to the soup and continue simmering uncovered for 5-10 minutes until zucchini is tender. Meanwhile, chop or shred the chicken, then add it back into the soup.
4. Step 4: Remove the pot from heat. To serve, place about ¼ cup of cooked rice into each bowl, then ladle the soup over it. Garnish with fresh cilantro and serve with lime wedges on the side.

Tips & Variations

• For added depth, sauté the vegetables a bit longer until they caramelize slightly before adding the liquids.
• Substitute chicken breasts if preferred, but thighs keep the soup moist and flavorful.
• Add chopped jalapeño or a dash of chili powder for a spicier version.
• Use fresh corn instead of canned when in season for a sweeter taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The rice may absorb some broth during storage, so you can add a splash of water or broth when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs tend to be juicier and more flavorful, making them ideal for this soup. If using breasts, check doneness carefully to avoid drying out.

Is this soup freezer-friendly?

Yes, you can freeze the soup without rice for up to 3 months. Add freshly cooked rice when reheating to prevent it from becoming mushy.

Caldo de Pollo (Mexican Chicken Soup) Recipe

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★★★★★

4.4 from 63 reviews

This hearty and comforting Caldo de Pollo is a traditional Mexican chicken soup packed with tender chicken thighs, fresh vegetables, and warm spices. The broth is simmered with aromatic cumin, garlic, and bay leaves, delivering a rich and flavorful experience. Served with cooked rice, cilantro, and lime, it’s the perfect wholesome meal for any day.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 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
• 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, for serving
• Lime wedges, for serving

Instructions

1. Sauté Vegetables: Melt 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook while stirring frequently until the vegetables begin 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 the aromas.
2. Simmer Chicken and Broth: Add the boneless skinless chicken thighs, drained corn, canned diced tomatoes with juice, 2 cups water, and 32 ounces low-sodium chicken broth to the pot. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer gently for 20-30 minutes until the chicken is cooked through and the vegetables are tender.
3. Cook Zucchini and Shred Chicken: Remove the chicken from the pot and place it on a cutting board. Add the chopped zucchini to the soup and continue simmering uncovered for an additional 5-10 minutes until the zucchini is tender. Meanwhile, chop or shred the chicken thighs into bite-sized pieces and return the shredded chicken back into the soup.
4. Prepare to Serve: Remove the soup from heat. To serve, add about ¼ cup of cooked rice into each bowl, then ladle the hot soup over the rice. Garnish with fresh cilantro and serve with lime wedges for added brightness.

Notes

• Use low-sodium chicken broth to control the salt content in the soup.
• Fresh lime juice added just before serving enhances the soup’s flavor.
• You can substitute chicken thighs with chicken breasts if preferred, but thighs tend to stay more tender and flavorful.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
• Add other vegetables like potatoes or green beans for variation.

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