Mexican Chicken Soup, or Caldo de Pollo, is a staple in Mexican homes. This vibrant, colorful soup is loaded with vegetables and brightened with fresh lime, cilantro, and avocado. It's comfort food that's also incredibly healthy.
Unlike American chicken soup, this version features corn on the cob, zucchini, and bold spices like cumin and oregano. The toppings bar - with lime, cilantro, avocado, and crispy tortilla strips - makes it customizable and fun.
Traditional Vegetables
- Corn on the cob - Cut into rounds, quintessential
- Chayote - Mexican squash, very traditional
- Zucchini - More commonly available
- Cabbage - Sometimes added
Essential Toppings
- Fresh lime wedges
- Chopped cilantro
- Diced avocado
- Crispy tortilla strips
- Sliced jalapeño
- Mexican crema or sour cream
Serving Suggestions
- Set up a toppings bar
- Warm tortillas on the side
- Mexican rice alongside
- Family-style serving
Mexican Chicken Soup (Caldo de Pollo)
Vibrant soup with chicken, vegetables, and fresh Mexican toppings.
Nutrition per serving
285Calories
28gProtein
22gCarbs
10gFat
5gFiber
5gSugar
Ingredients
For the Soup:
For Serving:
Instructions
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Cook chicken. In a large pot, combine chicken, water, onion, garlic, cumin, and oregano. Bring to a boil, then reduce heat and simmer 25 minutes until chicken is cooked. Skim any foam.
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Remove chicken. Transfer chicken to a plate. When cool enough to handle, shred meat and discard bones.
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Cook hard vegetables. Add potatoes, carrots, and diced tomatoes to the broth. Simmer 10 minutes.
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Add remaining vegetables. Add zucchini and corn rounds. Simmer 8 more minutes until all vegetables are tender.
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Finish. Return shredded chicken to pot. Season with salt and pepper. Serve with lime wedges, cilantro, avocado, and tortilla strips.
Recipe Notes
- Spicy: Add a jalapeño or serrano to the broth.
- More traditional: Add chayote squash.
- Rice version: Add cooked rice to bowls before ladling soup.
- Storage: Refrigerate 5 days. Freezes well for 3 months.