This Caldo de Pollo recipe (Mexican Chicken Soup) recipe is perfect anytime. Made with chicken, carrots, onions, green cabbage, potatoes, jalapeños, corn cob pieces, garlic, cilantro and then topped with freshly squeezed lime juice. Delicious and really easy to make!
Caldo de Pollo (Mexican Chicken Soup) seems to always make its appearance in my home. Whether the weather is cold, rainy or even if its sunny outside, chicken soup is just always welcomed! 🙂
There’s just something about soup that is always so comforting and perfect to have anytime of the year.
Why?!
Because there is nothing more comforting than a bowl of soup!
So why wait to have caldo de pollo?
Why wait until the weather is really cold or until you’re feeling under the weather to make a tasty comforting chicken soup? Isn’t that what people always seem to say when it’s cold outside or someone in the family is feeling sick? “Oh, I’m going to make some chicken soup today!”
Not me!
I love soups, period! And I especially like to make different soups and freeze them so whenever I get in the mood, walla! I can just defrost it and its ready to go!
And this caldo de pollo is absolutely no exception to that!
It’s such an easy soup to put together, make a big batch and enjoy some the day you prepare it and then freeze the rest.
Within 30 minutes you will have either a meal, or a tasty snack or appetizer to serve before any meal.
Caldo de Pollo Ingredients and Seasoning
- whole chicken quartered or drum sticks and thighs
- chicken broth
- garlic cloves
- onions
- carrots
- green cabbage
- corn on the cob pieces
- potatoes
- jalapenos
- cilantro
- lime
- salt and pepper
How to Make Caldo de Pollo (Mexican Chicken Soup)
- After rinsing the chicken, season simply with a little salt and pepper.
- Set aside and chop all the vegetables.
- In a large pot or caldero (dutch oven) add 8 cups of chicken broth and set stove on medium high heat.
- Add the chicken pieces, onions, jalapeño slices and garlic to broth.
- Season the soup with salt and pepper to taste.
- Cook for 15 minutes and then add the carrots, potatoes, green cabbage, corn and cilantro.
- Cook for another 15 minutes.
- Serve caldo de pollo in bowls by itself or with a side of white rice, corn tortillas or crusty bread. Sprinkle freshly squeezed lime juice over soup.
Cook Caldo de Pollo in a Slow Cooker
Want to set it and forget it? Put chicken and all other ingredients except potatoes and cabbage in a slow cooker and cook on high for 2 hours.
After two hours add potatoes and cabbage.
Cook for another 2-3 hours.
What to Serve Caldo de Pollo With
Have this comfort soup by itself or with white rice, warm tortillas or crusty bread.
Freezer Friendly
You can freeze this yummy soup for up to two months in a freezer friendly container.
For other delicious chicken soup recipes, you may like these:
Low Carb Chicken Vegetable Soup
📖 Recipe
Caldo de Pollo (Mexican Chicken Soup)
Ingredients
- 6-8 pieces of chicken thighs and drumsticks rinsed and seasoned with salt and pepper
- 8 cups chicken broth
- 6 garlic cloves minced
- 1 small onion chopped
- 3 carrots sliced
- 1 cup green cabbage shredded
- 6 small corn on the cob pieces
- 3 potatoes cut into 1 inch pieces
- 1 jalapeños sliced
- handful of fresh cilantro chopped
- 1 lime cut into wedges
- salt and pepper to taste
To Serve (Optional)
- white rice (optional)
- corn tortillas (optional)
- crusty bread (optional)
Instructions
- Season chicken with salt and pepper.
- Set aside and chop all the vegetables.
- In a large pot or caldero (dutch oven) add 8 cups of chicken broth and set stove on medium high heat.
- Add the chicken pieces, onions, jalapeño slices and garlic to broth.Season the soup with salt and pepper to taste. Stir well.
- Cook for 15 minutes and then add the carrots, potatoes, green cabbage, corn and cilantro. Lower heat to medium heat.Cook for another 15 minutes or until carrots and potatoes are tender.
- Serve caldo de pollo in bowls by itself or with a side of white rice, corn tortillas or crusty bread. Sprinkle with freshly squeezed lime juice and top with a little more chopped cilantro over soup.
Trish says
This is absolutely delicious! My first time making and my husband is hooked! Thanks for sharing
Krissy Allori says
This soup is delicious and is definitely a whole meal all by itself. It has everything you could want in a dinner. We loved it!
Cathy says
Oh that’s so great to hear Krissy! So happy everyone loved it! It’s definitely a whole meal all in itself!
Kelly Anthony says
I love the spice you get from the jalapenos in this caldo de pollo. I’m adding this to our menu next week.
Cathy says
That’s great to hear Kelly! You will love it!
Jennifer says
That soup is so intriguing. I have never seen this recipe before. I always make soup like this and debone the chicken, but never knew you could put the whole piece of chicken in it.
Cathy says
Yes Jennifer in Latin cooking most chicken soups use whole pieces of chicken. Gives the soup a lot of flavor! So yummy and tender!!
Chris says
i’ve never tried Caldo de Pollo before, but after reading through this I think I’ll definitely give it a go! Thanks for sharing!
Cathy says
Thanks Chris! Let me know when you do!
Demeter says
I love making soups too! Also, it’s great that they are freezer friendly which helps to have future meals ready to grab in a pinch. So flavorful!
Cathy says
Thanks Demeter!
Megan says
This looks so good. You have combined two of my favourite things …soup and Mexican food. Thanks for this tasty inspiration.
Cathy says
Thank you so much Megan! Agreed soup and Mexican! 🙂
Jessica Formicola says
I’ve been looking for a good chicken soup recipe, and this one looks perfect! I can’t wait to try it!
Cathy says
Thanks Jessica! Let me know when you do!
Jillian says
I’m with you, I can’t get enough soup! And nobody can tell me that soup is just for the cold months – I could eat this recipe year round – Delish!
Cathy says
Thank you Jillian! I know Jillian! It’s crazy to me how some people literally wait to make a delicious soup until it is cold outside or someone is sick. I can have this caldo de pollo anyday!!
Tracy says
Chicken soup is delicious any time of the year and I LOVE that this one has ears of corn in it. The flavors make it something that I would happily eat in the heat of the summer, too!
Cathy says
Tracy I’m like you, I can have this soup anytime of the year! 🙂 And yes the ears of corn are so good in this chicken soup, they absorb all the yummy flavors from the soup.
Chef Mireille says
what a simple kind of homemade soup – perfect on cold winter nights and so customizable I imagine as you can use different varieties of vegetables
Cathy says
Yes Mireille, really simple to make! Definitely you can add whatever veggies you like, highly customizable. 🙂
Jere Cassidy says
I’ll do anything for a good bowl of soup. I pinned this for later since I know I need to make this.
Cathy says
Haha me too Jere! Have a feeling you will love this one!