Name: Caldo de Pollo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tablespoon Cooking oil (like olive, canola or avocado); 1 medium Onion (diced); 3 stalks Celery (cut into 1-inch chunks); 3 medium Carrots (peeled and 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 the 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)

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Introduction

Caldo de Pollo is a comforting Mexican chicken soup bursting with fresh vegetables and warm spices. It’s an easy, hearty meal perfect for any day you want something nourishing and flavorful. This recipe brings together tender chicken, vibrant veggies, and a touch of cumin for a classic home-cooked dish.

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
1½ cups cooked Mexican rice or white rice
Cilantro and lime wedges, for serving

Instructions

Step 1: Heat the cooking oil in a dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring frequently, until the vegetables start to soften, about 3-4 minutes. Stir in the minced garlic, cumin, bay leaf, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Cook, stirring often, for 1-2 minutes until fragrant.
Step 2: Add the chicken thighs, corn, canned tomatoes with their juice, water, and chicken broth. Bring the mixture to a boil, then cover and reduce the heat to simmer. Cook for 20-30 minutes until the chicken is fully cooked and the vegetables are tender.
Step 3: Remove the chicken from the pot and place it on a cutting board. Add the zucchini to the soup and simmer uncovered for another 5-10 minutes, until the zucchini is tender. While that simmers, chop or shred the chicken, then return it to the pot.
Step 4: Remove the soup from heat. To serve, spoon about ¼ cup of cooked rice into each bowl, ladle the hot soup over the rice, and garnish with fresh cilantro. Serve with lime wedges for squeezing.

Tips & Variations

Use bone-in chicken thighs for extra flavor, just increase simmer time to ensure doneness.
Swap out canned corn and tomatoes for fresh if in season for a brighter taste.
Add jalapeño or chipotle peppers for a spicy kick.
For a thicker soup, blend a small portion of the cooked vegetables and stir back in.
Leftover rice can be added directly to the soup when reheating for convenience.

Storage

Store leftover Caldo de Pollo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they cook faster and may dry out more easily. Adjust simmer time accordingly and avoid overcooking.

Is it necessary to add rice to the soup?

Rice is traditional and adds heartiness, but you can omit it or serve it on the side if you prefer a lighter soup or a gluten-free option.