Caldo de Pollo Recipe

Caldo de Pollo Ingredients

Soup

• Chicken broth (6 cups)- Broth builds a savory base that carries the cumin and garlic. Use store-bought broth, homemade chicken broth, or homemade chicken stock
• Water (1 cup)- Water lightens the broth so the soup stays sippable.
• Chicken tenders (1¼ pounds) – The tenders cook quickly and shred into tender bites, or use chicken breast or chicken thighs cut into bite-sized strips.
• Corn cobs (2 cobs cut in thirds) – The cobs add sweetness and classic caldo texture. If corn isn’t in season, you can often find already-cut cobs in the freezer section.
• Chicken bouillon cubes, such as Knorr® (3 large cubes)- Bouillon boosts depth and savory richness.
• Minced garlic (2 teaspoons)- Garlic brings warmth and aroma; see How to Mince Garlic.
• Ground cumin (2 teaspoons)- The spice gives that earthy, Mexican comfort note in every spoonful.
• salt and black pepper (to taste)- Salt and pepper balance the broth and brighten flavors.
• White onion, chopped (½ large onion or to taste)- Onion adds sweetness and body as it simmers.
• carrots and zucchini, optional – These veggies add color, gentle sweetness, and extra nutrition. You may also use yellow squash or chayote, or add celery, jalapeños, green cabbage, or potatoes.
• Extra spices – 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.

Rice

• Chicken broth (2 cups) – The broth steams the rice with extra savory flavor. Use store-bought or homemade broth.
• White rice (1 cup)- Rice makes the soup hearty and satisfying. I use long-grain white rice. Or use 2 cups of leftover Spanish Rice in place of this entire portion.
• Olive oil (1 tablespoon) – Oil toasts the rice for a nutty flavor and fluffier grains. or use vegetable oil to fry the rice to a light brown color
• Tomato sauce (4 ounces)- The sauce tints the rice and adds mild tang.
• cumin (1 teaspoon)-Cumin echoes the soup’s seasoning, so every bite tastes cohesive.

Garnish

• Avocado, peeled, pitted and thinly sliced (1 )- The avocado cools the heat and adds creamy richness.
• Fresh cilantro, chopped (1 bunch)- Cilantro adds a pop of fresh herbal flavor.

How to Make Caldo de Pollo

SOUP. In a large pot add the chicken broth, water, chicken tenders, corn cobs 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.

RICE. While the soup is simmering make the rice: Add oil to a frying pan. Add uncooked rice and fry it until the rice begins to brown.

• Reduce the heat and add 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.

SERVE. When the soup is done simmering use 2 forks to shred the chicken meat. 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.

Kristyn’s Recipe Tips

• This is a perfect dish to make using leftover Spanish rice!
• If corn isn’t in season, you can often find already-cut cobs in the freezer section.
• My grandma often made this soup to use up items in the fridge. You can make it your own and add carrots, zucchini, or potatoes, or other veggies you have on hand.
• Serve jalapeños or hot sauce on the side for people to heat up thier own bowls.
• To make the corn easier to eat, you can remove the corn from the soup, cut the kernels off the cob, and place the kernels back into the soup. You can also provide corn picks/corn forks for people to use to eat the cobs.

5 from 8 votes

Caldo de Pollo

By: Kristyn Merkley

Grandma's famous caldo de pollo is a cozy chicken soup filled with chicken, rice, and Mexican spices and flavors!

Servings: 8

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Video

Ingredients 

1x2x3x

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.

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Notes

Recipe Tips.

• This is a perfect dish to make using leftover Spanish rice!
• If corn isn’t in season, you can often find already-cut cobs in the freezer section.
• My grandma often made this soup to use up items in the fridge. You can make it your own and add carrots, zucchini, or potatoes, or other veggies you have on hand.
• Serve jalapeños or hot sauce on the side for people to heat up thier own bowls.
• To make the corn easier to eat, you can remove the corn from the soup, cut the kernels off the cob, and place the kernels back into the soup. You can also provide corn picks/corn forks for people to use to eat the cobs.

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 gently on the stove, and add a splash of broth if needed.

For more substitutions and tips, check out the full recipe post

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.

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This recipe was originally published August 2021.