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Hearty and delicious Caldo de pollo is a cozy chicken soup filled with Mexican spices and flavors. It is warm, comforting, and SO yummy!!
Serve it up with some Mexican Cornbread or Homemade Tortilla Chips!
A Mexican Twist to Love!
Calde de pollo is a chicken soup full of our favorite Mexican flavors. To my mom, it reminds her of home and is recipe she was raised on served with warm corn tortillas.
She said her mom (Grandma Luna) was famous for this recipe and would often toss in all sorts of veggies and leftovers from the fridge so it tended to be a little different each time she made it, but this base remains the same.
Why we love it:
- A Mexican version of a classic. This tasty caldo de pollo is almost like a Mexican version of Chicken Noodle Soup but with Spanish Rice in place of noodles.
- Use up leftovers. As mentioned this soup can be made with all sorts of ingredients and is a great way to use leftovers and vegetables in your fridge.
- Just the right spice. This dish is not overly spicy, but you can adjust the spice according to your desired level.
Ingredients
- chicken broth – homemade chicken broth, homemade chicken stock, or storebought
- water
- chicken tenders – or use chicken breast or chicken thighs cut into bite-sized pieces.
- cobs cut in thirds (or halves)
- chicken bouillon cubes
- olive oil
- minced garlic cloves
- ground cumin
- salt and black pepper
- white onion
- large carrots and zucchini – optional (you can also use yellow squash or chayote)
- white rice
- tomato sauce
- cumin
- avocado
- fresh cilantro
how to Make caldo de pollo
- SOUP. Combine all ingredients (except rice) in a large pot. Bring the mixture to a boil on medium heat. Reduce heat and cover the pot. Simmer for about 25 minutes or until chicken is cooked through.
- RICE. While the soup is simmering make the rice. Add oil to a frying pan. Add the rice and fry it until the rice begins to brown.
- Reduce the heat and add the chicken broth, tomato sauce and cumin. Stir and cover the pan with a lid. Simmer the rice mixture for 15-20 minutes, or until rice is tender and liquid has been absorbed.
- SHRED. When the soup is done simmering use 2 forks to shred the chicken pieces. Add the chopped onion and simmer for another 5 minutes.
- SERVE. Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.
Recipe Tips + Storing
- Additions. Try adding corn off the cob, celery, jalapeños, zucchini, carrots, green cabbage, potatoes, lime wedges (a splash of lime juice), or top with tortilla strips.
- Spice. To add heat, try jalapenos, red chili flakes, a splash of hot sauce, or cayenne pepper. Add the spicy ingredients to the main pot of Mexican chicken soup, or have it on the side for people to add to their bowls.
- STORE the Caldo de pollo recipe in the fridge for 2-3 days or in the freezer for 12 months. Thaw, if applicable, and reheat in the microwave or stovetop.
For More Mexican Soups:
Caldo de Pollo
Grandma's famous caldo de pollo is a cozy chicken soup filled with chicken, rice, and Mexican spices and flavors!
Ingredients
Soup
- 6 cups chicken broth
- 1 cup water
- 1¼ pounds chicken tenders
- 2 corn cobs, cut in thirds
- 3 large chicken bouillon cubes, such as Knorr®
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- salt black pepper, to taste
- ½ large white onion, chopped, to taste
- carrots and zucchini, optional
Rice
- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- 4 ounces tomato sauce
- 1 teaspoon cumin
Garnish
- 1 avocado, peeled, pitted and thinly sliced
- 1 bunch fresh cilantro, chopped
Instructions
- In a large pot add 6 cups chicken broth, water, chicken tenders, corn cob cut in pieces, chicken bouillon cubes, minced garlic, cumin, salt, and pepper to taste.
- Bring the mixture to a boil. Reduce heat and cover the pot. Simmer for about 25 minutes or until chicken is cooked through.
- While the soup is simmering make the rice. Add olive oil to a frying pan. Add rice and fry it until the rice begins to brown.
- Reduce the heat and add 2 cups chicken broth, tomato sauce, and cumin. Stir and cover the pan with a lid.
- Simmer the rice mixture for 15-20 minutes, or until rice is tender and liquid has been absorbed.
- When the soup is done simmering use 2 forks to shred the chicken. Add the chopped onion and simmer for another 5 minutes.
- Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.
Video
Notes
Store leftovers in an airtight container(s) in the fridge for 2-3 days or in the freezer for 6 months. Thaw, if applicable, and reheat in the microwave or stovetop.
Nutrition
Calories: 248kcal, Carbohydrates: 24g, Protein: 19g, Fat: 8g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 1381mg, Potassium: 686mg, Fiber: 2g, Sugar: 1g, Vitamin A: 202IU, Vitamin C: 22mg, Calcium: 44mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the fall soup of my dreams! I cannot wait to enjoy this delicious soup when the leaves are changing and the air is getting cooler!
Cant say enough about this soup! It just has the right ingredients that I love.
I can’t even tell you how much I loved this! I even froze leftovers for later!
Thank you so much for sharing this amazing caldo de pollo recipe! It tasted so delicious and easy to make! Loved it!
It’s all my favorite Mexican dishes in one soup!! Yum! This is one of the most flavorful meals ever!!
I love that this is your family recipe and that your mom shared her memories for it. I make your Spanish rice all the time and I’m going to save some to make this soup.