How to Make Authentic Mexican Chicken Soup (Caldo de Pollo)

Mexican chicken soup, also known as caldo de pollo, is a hearty and comforting soup that can be found in many varieties across Mexico While recipes vary between regions and individual families, the basic elements remain the same – chicken, vegetables, and lots of flavor Read on to learn all about this classic soup and how to make your own authentic version at home.

What is Caldo de Pollo?

Caldo de pollo, which means “chicken broth” in Spanish, is a traditional Mexican chicken soup made with chicken, rice or small pasta, vegetables, and a lot of spices.

Some people really like this soup in the fall and winter when the weather gets cooler, but it’s served all year. When people are sick, they often eat a hot bowl of caldo de pollo because they think it will make them feel better.

Besides being good for you, this soup tastes great! The chicken and vegetables cook together, making a very flavorful and fragrant broth. It tastes even better when you serve it with warm tortillas, cilantro, diced avocado, and freshly squeezed lime.

This dish is loved all over Mexico, but each area and family seems to have their own unique way of making it. The basic recipe stays the same, but the seasonings and ingredients change.

Traditional Ingredients

Authentic caldo de pollo recipes call for a short list of simple ingredients. Here are the basics:

• Chicken – Bone-in chicken thighs or drumsticks are traditional, but breast meat works too. The bones contribute flavor and collagen to the broth.

• Onion – A staple in Mexican cuisine, onion provides a aromatic backbone.

• Garlic – Added for richness and depth of flavor.

• Rice – Long grain white rice is typical, though other varieties can be used. The starch helps thicken the broth.

• Vegetables – Common additions are potatoes, carrots, zucchini, tomatoes, corn, cabbage, celery and cilantro.

• Lime – A squeeze of lime juice right before eating is essential for bright, fresh flavor.

• Salt – Added judiciously throughout cooking for seasoning.

• Water – No need for chicken broth, the chicken and vegetables simmered in water make a flavorful stock.

Some other seasonings like oregano, cumin or chili powder may be added, but traditional caldo de pollo tends to let the main ingredients shine through.

Step-by-Step Instructions

Follow these simple steps for the best homemade Mexican chicken soup:

Cook the Chicken

• Add bone-in chicken thighs/drumsticks to a large pot along with water, garlic, and a dash of salt.

• Bring to a boil then reduce heat to medium-low. Simmer for 45-60 minutes until chicken is cooked through and tender.

• Remove the chicken and set aside. Reserve the broth.

Prepare the Vegetables

• In a skillet, sauté onion and any other aromatics like garlic or celery in olive oil until softened.

• Add carrots, potatoes, corn and any other hardy vegetables to the pot with the broth. Simmer until vegetables begin to soften.

Finish the Soup

• Shred or dice the cooked chicken and add it back to the pot.

• Add any quick-cooking vegetables like zucchini or cabbage and simmer just until warmed through.

• Stir in lime juice, cilantro and season with salt and pepper to taste.

That’s all it takes to make this comforting classic! Just a few quality ingredients simmered together result in an incredible flavor.

Tips for the Best Caldo de Pollo

Here are some handy tips from the pros for homemade chicken soup that tastes totally authentic:

• Use bone-in chicken pieces for a rich, collagen-packed broth.

• Stagger adding the vegetables, with hearty veggies first and more delicate ones toward the end.

• Skim any foam or impurities that rise to the top while simmering the broth.

• Add a whole unpeeled onion and garlic cloves to the broth for extra flavor. Remove before serving.

• Use Mexican ingredients whenever possible – corn tortillas, Mexican rice, lime, cilantro, avocado.

• Season judiciously and let the chicken and vegetable flavors shine. A little salt goes a long way.

• Squeeze lime juice over each bowl just before eating for a bright pop of flavor.

How to Serve Caldo de Pollo

One of the best parts of this soup is loading it up with fun fresh toppings. Here are some authentic serving suggestions:

• Diced avocado
• Thinly sliced radishes
• Chopped white onion
• Lime wedges
• Crumbled Mexican queso fresco or cotija cheese
• Chopped fresh cilantro
• Diced jalapeno or serrano chiles
• Warm corn tortillas on the side

You can also serve caldo de pollo as a meal in a bowl topped with cooked rice, shredded lettuce, diced tomatoes, sour cream or crema, and grated cheese.

Regional Variations

While the basic formula remains consistent, there are some regional differences when it comes to caldo de pollo:

Northern Mexico – Tends to include more vegetables like potatoes, zucchini, green beans and peas. The broth has a thinner consistency.

Central Mexico – Relies more on rice to thicken the broth. Vegetables are limited to onions, garlic and cilantro.

Southern Mexico – Very minimal and light. Usually just chicken, onions and garlic in the broth, served with lime wedges, cilantro and warm tortillas.

Yucatan Peninsula – Chicken is sometimes swapped for turkey, the broth is super flavorful from annatto spice. Served with habanero chilies.

Jalisco – Known for pozole de pollo, with hominy added to the broth along with lots of fresh garnishes.

No matter what part of Mexico it hails from, caldo de pollo is sure to satisfy. Feel free to tweak recipes to suit your tastes and take inspiration from regional variations.

FAQs

What kind of chicken is best?

For the most flavorful broth, opt for bone-in, skin-on chicken thighs or drumsticks. The collagen in the bones and fat from the skin equals richer soup. Chicken breast can dry out and get chewy if simmered too long.

Can I use a whole chicken?

Absolutely! This is the traditional method. Cut up a whole chicken into 8-10 pieces and simmer in water with aromatics to make the broth. Remove meat from bones when cooked and shred before adding back to soup.

Is caldo de pollo spicy?

Traditionally this soup is mildly seasoned and not spicy. But you can add diced jalapenos or serranos, hot sauce, chili powder or cayenne if you want to spice it up.

Can I use canned or boxed broth?

We don’t recommend it – the packaged broth won’t have nearly the fresh flavor of homemade. But if you must, low sodium chicken broth can work in a pinch.

How long does it keep?

Like most soups, caldo de pollo will keep 4-5 days refrigerated. You can also freeze it for up to 3 months. Let thaw overnight before reheating.

Enjoy Classic Mexican Chicken Soup

Now you’re ready to simmer up a batch of hearty, comforting caldo de pollo right in your own kitchen. Just a few simple ingredients and minimal prep yields an incredibly rich, savory and satisfying soup the whole family will love. Play around with additions like rice, vegetables and garnishes to make this traditional recipe your own. ¡Buen provecho!