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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!

Caldo de pollo served in a white bowl.

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 for Caldo de pollo on counter.

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

  1. 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.
  2. 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.
  3. 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.
  4. SERVE. Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.
Caldo de pollo ingredients in pot.

Recipe Tips + Storing

  • Additions. Try adding corn off the cob, celery, jalapeรฑos, 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.
Caldo de pollo recipe in white bowl with sliced avocado on top.

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5 from 7 votes

Caldo de Pollo

By: Lil’ Luna
Hearty and delicious caldo de pollo is a homey chicken soup filled with Mexican spices and flavors. It is warm, comforting, and SO yummy!!
Servings: 8
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes

Ingredients 

Soup

  • 6 cups chicken broth
  • 1 cup water
  • 1ยผ pounds chicken tenders
  • 2 corn cobs, cut in thirds
  • 3 large chicken bouillon cubes, such as Knorrยฎ
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • salt black pepper, to taste
  • ยฝ 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 the 6 cups chicken broth, 1 cup water, 1ยผย pounds chicken tenders, 2 corn cob cut in pieces, 3 chicken bouillon cubes, 2 teaspoons minced garlic, 2 teaspoons 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 1 tablespoon oil to a frying pan. Add 1 cup rice and fry it until the rice begins to brown.
  • Reduce the heat and add 2 cups chicken broth, 4 ounces tomato sauce, and 1 teaspoon 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 ยฝย large 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

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.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 7 votes (1 rating without comment)

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Recipe Rating




6 Comments

  1. Jane says:

    5 stars
    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!

  2. Olivia says:

    5 stars
    Cant say enough about this soup! It just has the right ingredients that I love.

  3. Heidi Schaffer says:

    5 stars
    I can’t even tell you how much I loved this! I even froze leftovers for later!

  4. Allyssa says:

    5 stars
    Thank you so much for sharing this amazing caldo de pollo recipe! It tasted so delicious and easy to make! Loved it!

  5. Joy says:

    5 stars
    It’s all my favorite Mexican dishes in one soup!! Yum! This is one of the most flavorful meals ever!!

  6. kristina says:

    5 stars
    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 Iโ€™m going to save some to make this soup.