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)
Traditional Mexican soup with tender chicken, vegetables, and bold spices. Served with lime, cilantro, and avocado.
Nutrition per serving
285 Calories
28g Protein
22g Carbs
10g Fat
5g Fiber
Ingredients
Instructions
- . Simmer chicken in water with onion, garlic, cumin, oregano 25 minutes.
- . Remove chicken. Add potatoes, carrots, tomatoes. Cook 10 minutes.
- . Add zucchini and corn. Cook 8 minutes. Shred and return chicken.
- . Season. Serve with lime, cilantro, avocado.
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.