Caldo de Pollo Recipe

Introduction

Caldo de Pollo is a comforting Mexican chicken soup packed with fresh vegetables and warm spices. This hearty dish is perfect for chilly days or whenever you need a nourishing, flavorful meal. It’s easy to prepare and can be customized to suit your taste.

Ingredients

• 1 tablespoon cooking oil (like olive, canola or avocado)
• 1 medium onion (diced)
• 3 medium carrots (peeled and cut into 1-inch chunks)
• 3 stalks celery (cut into 1-inch chunks)
• 2 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 bay leaf
• Kosher salt (to taste)
• Black pepper (to taste)
• 2 cups water
• 32 ounces low-sodium chicken broth
• 2 pounds boneless skinless chicken thighs
• 15 ounces canned corn (drained)
• 15 ounces canned diced tomatoes (with the juice)
• 1 medium zucchini (cut in half lengthwise, then sliced into 1-inch chunks)
• 1 ½ cups cooked Mexican rice or white rice
• Cilantro and lime wedges (for serving)

Instructions

1. Step 1: Melt the cooking oil in a Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes. Stir in the minced garlic, ground cumin, bay leaf, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Cook for another 1-2 minutes, stirring often.
2. Step 2: Add the chicken thighs, drained corn, canned tomatoes with their juice, water, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
3. Step 3: Remove the chicken from the pot and transfer it to a cutting board. Add the zucchini to the soup and continue to simmer uncovered for 5-10 minutes, until the zucchini is tender. Meanwhile, chop or shred the cooked chicken and return it to the soup.
4. Step 4: Remove the soup from heat. To serve, add about ¼ cup of cooked rice to each bowl, then ladle the soup over it. Garnish with fresh cilantro and serve with lime wedges for squeezing.

Tips & Variations

• For a spicier version, add diced jalapeño or a pinch of cayenne pepper when cooking the vegetables.
• Use bone-in chicken thighs for a richer broth, removing bones before shredding the meat.
• Leftover soup can be blended slightly for a thicker texture if desired.
• Substitute zucchini with other summer squash or even diced potatoes for variety.

Storage

Store leftover Caldo de Pollo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breasts, but thighs tend to stay more tender and flavorful in soup. Adjust cooking time as breasts may cook faster and can dry out if overcooked.

Is it necessary to add rice when serving?

No, rice is traditional and adds heartiness, but you can omit it or serve the soup with warm tortillas or crusty bread instead, depending on your preference.

Caldo de Pollo Recipe

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★★★★★

4.4 from 145 reviews

Caldo de Pollo is a comforting Mexican chicken soup loaded with tender chicken thighs, fresh vegetables like carrots, celery, zucchini, and corn, simmered in a flavorful broth seasoned with cumin and bay leaf. It’s served with a scoop of cooked rice, garnished with fresh cilantro and lime wedges, making it a hearty and satisfying meal perfect for any day.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium Onion, diced
• 3 medium Carrots, peeled and cut into 1-inch chunks
• 3 stalks Celery, cut into 1-inch chunks
• 2 Garlic cloves, minced
• 1 medium Zucchini, cut in half lengthwise, then sliced into 1-inch chunks

Proteins

• 2 pounds Boneless skinless chicken thighs

Broth and Liquids

• 1 tablespoon Cooking oil (olive, canola, or avocado)
• 2 cups Water
• 32 ounces Low-sodium chicken broth
• 15 ounces Canned diced tomatoes (with the juice)

Other Ingredients

• 15 ounces Canned corn, drained
• 1 teaspoon Ground cumin
• 1 Bay leaf
• Kosher salt, to taste (approx. 1 teaspoon plus more if needed)
• Black pepper, to taste (approx. ½ teaspoon)
• 1 ½ cups Cooked Mexican rice or white rice
• Cilantro and lime wedges, for serving

Instructions

1. Cook the vegetables: Melt 1 tablespoon of olive oil in a dutch oven over medium heat. Add diced onion, celery, and carrots. Cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes. Then add minced garlic, ground cumin, bay leaf, black pepper, and kosher salt. Continue cooking, stirring often, for another 1-2 minutes to toast the spices and release their flavors.
2. Add chicken and broth: Place the boneless skinless chicken thighs into the pot, then add drained canned corn, canned diced tomatoes with their juice, 2 cups of water, and 32 ounces of low-sodium chicken broth. Stir to combine all ingredients and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer gently for 20-30 minutes until the chicken is cooked through and the vegetables are tender.
3. Finish cooking the soup: Remove the chicken from the pot and place it on a cutting board. Add the sliced zucchini to the simmering soup and cook uncovered for 5-10 minutes until the zucchini is tender. Meanwhile, shred or chop the cooked chicken thighs into bite-sized pieces. Return the shredded chicken back into the soup to combine.
4. Serve: Remove the soup from heat. To serve, add about ¼ cup of cooked Mexican or white rice to each bowl. Ladle the hot soup over the rice. Garnish with fresh cilantro and serve with lime wedges on the side to squeeze over the soup for added brightness.

Notes

• You can use any cooking oil you prefer, such as canola or avocado oil, for a neutral flavor.
• Low-sodium chicken broth helps control salt levels, but season to taste at the end.
• If you prefer a spicier soup, add a pinch of chili powder or red pepper flakes when cooking the vegetables.
• Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
• Using boneless skinless chicken thighs keeps the meat tender and juicy during simmering.
• For a lighter version, substitute chicken thighs with chicken breast, but watch timing as breast can dry out.
• For added depth, you can sear the chicken in the oil before simmering, though it is optional.

Keywords: Caldo de Pollo, chicken soup, Mexican soup, comforting soup, chicken and rice soup, healthy soup, easy dinner