This traditional recipe is made with bone-in chicken, fresh vegetables, and simple seasonings that make the broth rich and soothing — perfect for cold days or when you need a little comfort food.
🍗 Caldo de Pollo (Mexican Chicken Soup)
Ingredients
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1 whole chicken, cut into pieces (or 2–3 lbs of bone-in thighs and drumsticks)
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10 cups water
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1 medium onion, quartered
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3 garlic cloves, peeled
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2 bay leaves
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1 Tbsp salt (to taste)
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½ tsp black pepper
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2 carrots, peeled and cut into chunks
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2 zucchini, cut into chunks
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2 ears of corn, cut into halves or thirds (optional but traditional)
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2 potatoes, peeled and quartered
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2 celery stalks, cut into large pieces
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1 tomato, diced (optional, for extra flavor)
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¼ cup fresh cilantro, plus more for garnish
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1 lime, cut into wedges (for serving)
Optional toppings:
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Diced avocado
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Cooked rice
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Chopped onion
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Jalapeño slices or hot sauce
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Warm corn tortillas or tortilla chips
🫕 Instructions
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Make the broth:
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In a large stockpot, add chicken, water, onion, garlic, bay leaves, salt, and pepper.
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Bring to a boil, then reduce heat to medium-low.
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Simmer uncovered for about 30–40 minutes, skimming off any foam that rises to the top.
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Add the vegetables:
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Add carrots, potatoes, corn, and celery.
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Simmer for another 15 minutes.
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Add zucchini, tomato, and cilantro and cook for 10 more minutes, until all vegetables are tender.
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Taste and adjust:
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Taste the broth and adjust salt and pepper as needed.
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Remove bay leaves and discard.
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Serve:
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Serve a piece of chicken with vegetables and broth in a deep bowl.
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Top with chopped cilantro and a squeeze of fresh lime juice.
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Add avocado, rice, or onion if desired.
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Serve with warm corn tortillas on the side.
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🌿 Tips & Variations
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For a richer broth, use bone-in chicken and simmer longer (up to 1 hour).
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To make it spicier, add a whole serrano pepper or a few drops of hot sauce.
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For a lighter version, remove the skin from the chicken before boiling.
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You can store leftovers up to 4 days in the fridge or freeze for up to 3 months.
Would you like me to give you a Caldo Tlalpeño version next — it’s similar to caldo de pollo but includes chipotle, rice, and garbanzo beans for a smoky, spicy twist?
