Caldo de Pollo- Mexican Chicken Soup

Caldo de Pollo is a comforting Mexican chicken soup made with bone-in chicken and plenty of vegetables like potatoes, carrots, green beans, tomatoes, and squash. It’s a simple, nourishing soup my family always requests when we’re feeling under the weather.

Reader Jen Says: “I saved this years ago and still my go to.. so grateful for this delicious, healthy and simple recipe! Make it year round.”

Chicken soup is always comforting when you’re not feeling your best, and using bone-in chicken gives the broth plenty of rich flavor. Anytime someone in our family is under the weather, they request this soup or the beef version, Caldo de Res.

Ingredients for Caldo de Pollo

• Bone-In Chicken – Bone-in chicken gives the broth more flavor. I’ve made this soup with both a small whole chicken and a large half chicken. You can also ask your butcher to break down a whole chicken into pieces to save time.
• Potatoes – Cut the potatoes into chunks so they become tender while still holding their shape in the soup.
• Carrots – Add natural sweetness and hearty texture to the broth.
• Green Beans – Leave them whole or cut them into smaller pieces, depending on your preference.
• Tomatoes – Add flavor and a little acidity to the broth.
• Squash – Mexican grey squash is my favorite when I can find it, but zucchini works well too.
• Onion – Adds savory flavor to the broth as the soup simmers.
• Salt and Pepper – Season the chicken before searing and adjust the soup to taste before serving.

You can also add chayote, corn on the cob when it’s in season, or cabbage to make the soup even heartier.

How To Make Caldo de Pollo

1. Season the chicken. Season each chicken piece with salt and pepper.
2. Sear the chicken. Add oil to a large pot or Dutch oven and heat over medium-high heat. Sear the chicken pieces skin-side down for a few minutes until they develop some color. Work in batches to avoid overcrowding the pot. The browned bits left on the bottom add extra flavor to the broth.
3. Add the water. Once all the chicken pieces are seared, return them to the pot and add about 8 cups of water. You can use a little more or less depending on how much soup you want to make. Be sure all the chicken pieces are submerged.
4. Simmer the chicken. Bring the water to a boil, then reduce the heat and simmer for at least 10 minutes.
5. Add the vegetables. While the chicken simmers, chop the vegetables. Add the potatoes, carrots, green beans, tomatoes, onion, and squash to the pot.
6. Finish cooking. Simmer for another 10 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.
7. Shred the chicken. Remove the chicken pieces from the soup and allow them to cool enough to handle. Remove the skin and bones, shred the meat, and return the desired amount of chicken to the soup.

When I use a whole chicken, I usually add only half of the shredded meat back to the soup and save the rest for another meal like Chicken Tostadas or Mexican Chicken Salad.

Tips and Notes

• Use bone-in chicken. The bones and skin add more flavor to the broth as the chicken cooks. If using boneless chicken, then replace the water with chicken broth.
• Sear in batches. Avoid overcrowding the pot so the chicken browns instead of steaming.
• Don’t discard the browned bits. They add extra savory flavor to the broth.
• Cut the vegetables evenly. Similar-sized pieces will cook more evenly.
• Add more vegetables if you like. Chayote, cabbage, and corn on the cob are all great additions.
• Adjust the broth. Start with about 8 cups of water and add more if you prefer a brothier soup.
• Season before serving. Taste the broth once everything is cooked and add more salt and pepper as needed.

Make Ahead and Storage

Caldo de pollo can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over medium heat until warmed through. If you’re storing leftovers, keep in mind that the vegetables will continue to soften as they sit in the broth.

Serving Suggestions

Serve caldo de pollo hot with fresh lime wedges and warm corn tortillas. My kids also enjoy adding rice directly to their bowls, and you can add your favorite hot sauce for some extra heat.

For another comforting chicken soup, try my Tom Kha Gai, a Thai chicken soup made with aromatics and coconut milk.

Caldo de Pollo FAQs

More Mexican Soups