Caldo de Pollo (Mexican Chicken Soup)

4.33 from 37 votes

This Caldo de Pollo recipe (Mexican Chicken Soup) 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!

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: Mexican

Servings:

Calories: 434kcal

Author: Catherine Arena

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.

Notes

Although the soup will be ready within 30 minutes, I prefer to cook it for an additional 15 minutes so the flavors really blend well and chicken is really tender and almost falling off of bones. Absolutely delicious!

Nutrition