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Caldo de Pollo Recipe

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★★★★★

4.9 from 137 reviews

Caldo de Pollo is a comforting Mexican chicken soup featuring tender boneless thighs simmered with fresh vegetables, classic spices, and hearty additions like corn and tomatoes. This flavorful one-pot meal is easy to prepare and perfect for a wholesome lunch or dinner, served with cooked rice, fresh cilantro, and lime wedges for a refreshing finish.

Ingredients

Scale

Sauté Base

  • 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)

Soup Liquids and Protein

  • 2 cups Water
  • 32 ounces Low-sodium chicken broth
  • 2 pounds Boneless skinless chicken thighs

Vegetables and Add-ins

  • 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

Garnish

  • Cilantro (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prepare the sauté base: Melt 1 tablespoon of olive oil in a dutch oven over medium heat. Add the diced onion, celery, and carrots and cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes. Then add the minced garlic, ground cumin, bay leaf, ½ teaspoon of black pepper, and 1 teaspoon of kosher salt. Continue cooking while stirring for another 1-2 minutes to release the spices’ aroma.
  2. Add liquids and chicken: Pour in the canned corn (drained), canned diced tomatoes with their juice, 2 cups of water, and 32 ounces of low-sodium chicken broth. Add the 2 pounds of boneless skinless chicken thighs. Bring the mixture to a boil, then cover and reduce to a simmer. Let it simmer gently for 20-30 minutes until the chicken is cooked through and vegetables are tender.
  3. Cook zucchini and shred chicken: Remove the chicken from the pot and transfer it to a cutting board. Add the sliced zucchini to the pot and continue to simmer uncovered for 5-10 minutes until the zucchini becomes tender. Meanwhile, chop or shred the cooked chicken into bite-sized pieces and return it to the soup.
  4. Serve the soup: Remove the soup from heat. To serve, place about ¼ cup of cooked Mexican or white rice into each serving bowl and ladle the soup over the rice. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the soup to add a bright, zesty flavor.

Notes

  • Boneless, skinless chicken thighs are preferred for tenderness and flavor, but you can substitute with chicken breasts if desired.
  • Low-sodium broth allows better control of saltiness; adjust seasoning at the end as needed.
  • Mexican rice enhances authenticity but plain white rice works well too.
  • Garnishing with fresh cilantro and lime wedges adds freshness and balance to the hearty soup.
  • For a spicier variation, add chopped jalapeños during the sauté step or serve with hot sauce.

Keywords: Caldo de Pollo, Mexican chicken soup, chicken soup recipe, comforting soup, easy stovetop soup, healthy chicken soup, traditional Mexican cuisine

Find it online: https://famdishes.com/caldo-de-pollo-recipe/