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Hearty and delicious caldo de pollo is a homey chicken soup filled with Mexican spices and flavors. It is warm, comforting, and SO yummy!!
This tasty Caldo de Pollo is almost like a Mexican version of Chicken Noodle Soup, but with Mexican rice in place of noodles. Serve it up with some Mexican Cornbread or Homemade Tortilla Chips!
Mexican Chicken Soup
Calde de Pollo is a chicken soup full of our favorite Mexican flavors. When my mom was helping me make this dish so I could share it with you, she kept saying how it took her back to her childhood. Funny how the smells and taste of food can do that!
She also said that her mom would often toss in all sorts of leftovers from the fridge so it tended to be a little different each time she made it.
However, the base of this recipe was always the same and that is what we are sharing with you today.
This dish is not overly spicy, but you can definitely adjust the spice according to your desired level. To me, this soup is the ultimate comfort food that reminds me of home!
how to make caldo de pollo
CHICKEN + BROTH. In a large pot add the 6 cups chicken broth, water, chicken tenders, corn pieces, chicken bouillon cubes, olive oil, minced garlic, cumin, salt, and pepper. Bring the mixture to a boil.
SIMMER. 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 (directions below).
SHRED. When the soup is done simmering use 2 forks to shred the chicken. Add the chopped onion and simmer for another 5 minutes.
MAking the rice
We usually use leftover Spanish Rice for this recipe, but if you need to make it from scratch, here’s how!
BROWN. Add oil to a frying pan. Add the rice and fry it until the rice begins to brown.
SIMMER. 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.
SERVE. Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.
Variations + Storing Info
As mentioned this soup can be made with all sorts of ingredients and a great way to use leftovers and veggies in your fridge.
Here are some other really great additions that can be thrown in there:
- Corn off the Cob
- Celery
- Jalapeños
- Zucchini
- Carrots
- Green Cabbage
- Potatoes
- Squeeze of lime
- Top with tortilla strips
Mexican food is often known for its spiciness. Depending where you are from in Mexico and what dish you are making, this is not always the case.
My Grandma’s version of this soup is flavorful, but not necessarily spicy. If you want to add heat, you can do so with jalapenos, red chili flakes, splash of hot sauce, or cayenne pepper. Add the spicy ingredients to the main pot of soup, or have it on the side for people to add to their individual bowls.
STORE the soup in the fridge for 2-3 days or in the freezer for 12 months. Thaw, if applicable, and REHEAT in the microwave or stove top.
More Favorite Soups:
- Mexican Beef Stew
- Albondigas Soup
- Chicken Tortilla Soup
- Chili’s Chicken Enchilada Soup
- Crock Pot Taco Soup
Caldo de Pollo Recipe
Ingredients
Soup
- 6 c chicken broth
- 1 c water
- 1 1/4 lb chicken tenders
- 2 cobs corn cut in thirds
- 3 large chicken bouillon cubes such as Knorr®
- 1 tbsp olive oil
- 2 tsp minced garlic
- 2 tsp ground cumin
- salt black pepper to taste
- 1/2 large chopped white onion to taste
- carrots, zucchini optional
Rice
- 2 c chicken broth
- 1 c white rice
- 4 oz tomato sauce
- 1 tsp 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, water, chicken tenders, corn pieces, chicken bouillon cubes, olive oil, minced garlic, cumin, salt, and pepper. 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 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.
- 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.
Nutrition
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.