Caldo de Pollo soup is a traditional Mexican recipe that has been a staple in my household for years. I love this recipe because it’s so easy to make and requires minimal ingredients, yet it’s packed with flavor and nutrients.
The best part is that it’s a great way to use up leftover chicken or vegetables, making it perfect for meal prep or when you have scraps to use up. My kids adore this soup because it’s hearty and comforting, and I appreciate how it’s made with wholesome ingredients that are good for their growing bodies.
Whenever we have a family gathering or need a quick and easy meal, Caldo de Pollo is always the go-to choice. This recipe has been passed down through generations of Mexican cooks, and I’m so glad I can share it with my loved ones.
The flavors are amazing – the chicken broth simmers with the aromatic spices, creating an incredible depth of flavor that will leave you wanting more.
Caldo de Pollo Soup
4.8 from 969 votes
Caldo de Pollo is a comforting Mexican chicken soup with vegetables and a rich, flavorful broth. This recipe combines tender chicken, carrots, potatoes, and zucchini in a savory broth seasoned with garlic, onion, and cilantro.
1 whole chicken (about 3-4 pounds), cut into pieces
8 cups water
1 large onion, quartered
4 cloves garlic, minced
2 carrots, peeled and sliced into rounds
2 potatoes, peeled and diced into 1-inch cubes
1 zucchini, sliced into half-moons
1 cup corn kernels (fresh or frozen)
1/2 cup chopped fresh cilantro
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
Juice of 1 lime
For Garnish
Fresh cilantro leaves
Lime wedges
Sliced avocado
Warm tortillas or rice
👨🍳Directions
1Place the chicken pieces in a large stockpot and add 8 cups of water.
2Bring the water to a boil over high heat, then reduce the heat to medium-low and let it simmer for 20 minutes.
3Skim off any foam that rises to the surface to keep the broth clear.
4Add the quartered onion, minced garlic, sliced carrots, and diced potatoes to the pot.
5Stir in the salt, cumin, and black pepper.
6Increase the heat to medium-high and bring the soup back to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes until the carrots and potatoes are tender when pierced with a fork.
7Add the zucchini slices and corn kernels to the pot.
8Continue to simmer for an additional 10 minutes until the zucchini is tender but still bright green.
9Remove the pot from the heat and stir in the chopped cilantro and lime juice.
10Carefully remove the chicken pieces from the pot and place them on a cutting board.
11Let them cool slightly, then shred the meat from the bones using two forks, discarding the skin and bones.
12Return the shredded chicken to the pot and stir to combine.
13Taste the soup and adjust seasoning with additional salt or lime juice if desired.
14Ladle the hot soup into serving bowls and garnish with fresh cilantro leaves, lime wedges, and sliced avocado.
For a richer flavor, you can add a chicken bouillon cube along with the salt. If you prefer a spicier soup, add a chopped jalapeno or serrano pepper with the vegetables. Leftovers can be stored in the refrigerator for up to 3 days.
Watch Video Of How Caldo de Pollo Soup Works
This Caldo de Pollo recipe is always a hit at family gatherings or whenever we need a comforting meal after a long day. Not only does it taste amazing, but it’s also incredibly versatile – serve with some crusty bread for dipping into the flavorful broth or over rice for a satisfying meal.
One of my favorite things about this recipe is how easily it reheats – simply pour some hot water over the chilled soup and let it simmer until warmed through. You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze for later enjoyment.
❓ Frequently Asked Questions About Caldo de Pollo Soup
Q1: What type of chicken is best for Caldo de Pollo?
A1: You can use any part of the chicken you like, but I prefer to use bone-in chicken pieces such as thighs or legs. This will not only add more flavor to the soup but also provide more nutrients from the bone marrow.
Q2: Can I make Caldo de Pollo in a slow cooker?
A2: Yes, you can make Caldo de Pollo in a slow cooker! In fact, this method allows the flavors to meld together even better than on the stovetop. Simply brown the chicken before adding it to the slow cooker with the remaining ingredients, and let it cook on low for 6-8 hours.
Q3: What if I don’t have hominy? Can I substitute with something else?
A3: While hominy is a key ingredient in traditional Caldo de Pollo, you can omit it if you don’t have any on hand or prefer not to use it. However, keep in mind that hominy adds a unique texture and flavor to the soup that’s hard to replicate with other ingredients. If you choose to substitute, try using diced potatoes or carrots instead.
Q4: How long does Caldo de Pollo keep in the fridge?
A4: Caldo de Pollo typically keeps for 3-5 days in the fridge when stored properly in an airtight container. Make sure to let it cool completely before refrigerating and reheat when you’re ready for another delicious bowl.
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