Caldo de Pollo (Mexican Chicken Soup)

4.36 from 39 votes

This authentic Mexican Caldo de Pollo recipe is loaded with chicken, carrots, potatoes, corn, cabbage, jalapeños, and cilantro. Serve with rice, tortillas, and a squeeze of lime for a comforting meal.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: Mexican

Servings:

Calories: 536kcal

Author: Catherine Arena

Ingredients

6-8 pieces of chicken thighs and drumsticks rinsed and seasoned with salt and pepper
8 cups water
6 cloves garlic minced
1 small onion chopped
2-3 carrots sliced
2 medium zucchinis rinsed and chopped into 1-inch chunks
1 cup green cabbage roughly chopped
6 corn on the cob quartered
3 potatoes cut into 1-inch pieces
1 jalapeño rinsed and sliced
handful of fresh cilantro rinsed and roughly chopped
2 limes cut into wedges
salt and pepper to taste

Serving Ideas (Optional)

white rice
corn tortillas
crusty bread
jalapeños thinly sliced for topping

Instructions

In a large pot or caldero (Dutch oven), pour in the water and heat over medium-high.
Add the seasoned chicken pieces, onions, jalapeño slices, and garlic to the pot. Season with salt and pepper to taste. Let it cook for 25 minutes.
Toss in the carrots, potatoes, cabbage, corn, and cilantro. Let everything simmer for another 20 minutes until the veggies are tender and the chicken is fully cooked.
Serve soup alone or accompany with a side of white rice, warm corn tortillas, or crusty bread. Finish each bowl with a squeeze of fresh lime juice and a little fresh cilantro.

Notes

Recipe Notes:

Chicken: Using bone-in chicken is what gives the broth its amazing flavor. However, you can also use 2 chicken breasts (cut into 1-inch cubes) and replace the water with chicken broth or use 2 large chicken bouillon to add extra flavor to the broth.

Nutrition