Caldo de Pollo (Mexican Chicken Soup) Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
