Authentic Mexican Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo, a cherished Mexican chicken soup, represents the heart of Mexican comfort food. This soul-warming dish has been passed down through generations, offering both nourishment and healing properties. Known for its rich broth and abundance of fresh vegetables, this soup is more than just a meal—it’s a celebration of Mexican culinary tradition that brings families together around the dinner table.

Ingredients

For the Homemade Chicken Stock

  • 3 pounds chicken pieces (1.4 kg), whole chicken or preferred parts
  • 8-10 cups water (1.9-2.4 L)
  • 1 large onion, rough chopped (250g)
  • 2 celery stalks, rough chopped (120g)
  • 10 garlic cloves, rough chopped (50g)
  • 5 chile de arbol peppers (10g)
  • 3 bay leaves
  • 1 tablespoon black peppercorns (10g)
  • 1 tablespoon salt (18g)

For the Soup

  • 3 potatoes, bite-sized pieces (450g)
  • 2 carrots, bite-sized pieces (200g)
  • 2 zucchinis, bite-sized pieces (300g)
  • 2 jalapeño peppers, sliced (30g)
  • 2 ears of corn, quartered (400g)
  • 3 medium tomatoes, bite-sized pieces (375g)
  • 1/4 head cabbage, chopped (300g)
  • 8 ounces tomato sauce (235ml)
  • Juice from 1 lime (30ml)

For Serving

  • Red pepper flakes
  • Fresh cilantro, chopped
  • Hot sauce
  • Lime wedges

Instructions

  1. Prepare the Stock
  • Combine chicken, water, onion, celery, garlic, chiles, bay leaves, peppercorns, and salt in a large pot
  • Bring to boil, then reduce heat
  • Cover and simmer for 1 hour
  • Remove chicken and shred meat
  • Strain stock and discard solids
  1. Build the Soup Base
  • Return strained stock to pot
  • Bring to simmer
  • Add potatoes and carrots
  • Cook for 20 minutes
  1. Add Remaining Vegetables
  • Incorporate zucchini, jalapeños, corn, tomatoes, cabbage
  • Add tomato sauce
  • Simmer 10 minutes
  1. Finish the Soup
  • Return shredded chicken
  • Add lime juice
  • Adjust seasoning
  • Heat through
  1. Serve
  • Ladle into bowls
  • Garnish as desired

Nutritional Information

(Per 2-cup serving)

  • Calories: 285
  • Protein: 24g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Fat: 8g
  • Sodium: 890mg

Timing:

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Servings: 8-10

Pro Tips and Tricks

  1. For the Perfect Stock:
  • Use bone-in chicken for richer flavor
  • Simmer don’t boil for clear broth
  • Skim foam during first 15 minutes
  • Consider overnight refrigeration to remove fat
  1. Vegetable Preparation:
  • Cut vegetables uniformly for even cooking
  • Add vegetables in stages based on cooking time
  • Reserve delicate vegetables for last
  1. Flavor Enhancement:
  • Toast dried chilies before adding
  • Add fresh herbs at the end
  • Season in layers throughout cooking

Variations and Substitutions

  1. Protein Options:
  • Use turkey instead of chicken
  • Add chickpeas for extra protein
  • Include Mexican chorizo for extra flavor
  1. Vegetable Alternatives:
  • Chayote instead of zucchini
  • Sweet potatoes for regular potatoes
  • Add Mexican squash
  • Include fresh epazote
  1. Serving Suggestions:
  • Serve with Mexican rice
  • Add avocado chunks
  • Include chicharrones
  • Serve with warm tortillas

Common FAQs

Q: Can I make this in a slow cooker?
A: Yes, cook on low for 6-8 hours. Add vegetables in the last 2 hours.

Q: How can I make it less spicy?
A: Reduce or omit the chile de arbol and jalapeños. Use mild chiles instead.

Q: Can I freeze this soup?
A: Yes, freeze without the potatoes and cabbage for best results. Add fresh when reheating.

Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just ensure your tomato sauce is gluten-free.

Storage and Make-Ahead Tips

  1. Refrigeration:
  • Store in airtight container for up to 5 days
  • Keep vegetables slightly firm for reheating
  • Refresh with lime juice when reheating
  1. Freezing:
  • Freeze stock separately
  • Store in portions for up to 3 months
  • Thaw overnight in refrigerator
  1. Make-Ahead Strategy:
  • Prepare stock day before
  • Cut vegetables and store separately
  • Assemble just before serving
  • Add fresh garnishes last minute

This Caldo de Pollo recipe is perfect for cold weather, feeling under the weather, or anytime you crave a wholesome, satisfying meal. The combination of tender chicken, fresh vegetables, and aromatic broth makes this soup a complete meal that’s both nutritious and delicious. Whether served as a main course or starter, this traditional Mexican soup will become a favorite in your recipe collection.