Introduction
There’s nothing quite as comforting as a steaming bowl of caldo de pollo, a classic Mexican chicken soup that’s both hearty and nutritious. This caldo de pollo recipe is perfect for beginners and seasoned cooks alike — it’s simple, flavorful, and sure to become a family favorite. Serve it with warm corn tortillas, Spanish rice, and refried beans for a complete meal that warms the soul.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Servings: 8
What Is Caldo de Pollo?
Caldo de pollo (which translates to “chicken broth”) is a traditional Mexican chicken soup made with whole chicken pieces and hearty vegetables like potatoes, carrots, and zucchini. Unlike other soups, it’s known for its rich, flavorful broth and chunky vegetables, making it a filling and satisfying meal.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this recipe for caldo de pollo is perfect for busy weeknights.
- Customizable: Add your favorite veggies or spices to make it your own.
- Comfort in a Bowl: Warm, nourishing, and packed with flavor, this soup is the ultimate comfort food.
Caldo de Pollo Ingredients
Here’s what you’ll need to make this Mexican caldo de pollo recipe:
- 5 pounds chicken leg quarters (bone-in for extra flavor)
- 2 gallons water (or chicken broth for a richer taste)
- 2 tablespoons minced garlic
- 2 tablespoons salt (adjust to taste)
- 1 tablespoon garlic powder
- 1 cube chicken bouillon
- 4 large carrots, peeled and cut into large chunks
- 4 large potatoes, peeled and cut into large chunks
- 4 zucchini, cut into large chunks
- 1 chayote, cut into large chunks
- 1 large white onion, cut into large chunks
- ½ bunch fresh cilantro, chopped
How to Make Caldo de Pollo
Follow these simple steps to create the perfect caldo de pollo soup recipe:
Step 1: Boil the Chicken
- Place the chicken leg quarters in a large stockpot.
- Add water, minced garlic, salt, and garlic powder.
- Cover and bring to a boil over high heat.
Step 2: Simmer the Broth
- Reduce the heat to a simmer and cook until the chicken is tender and the meat falls off the bone (about 1 to 2 hours).
- Stir in the chicken bouillon cube until fully dissolved.
Step 3: Add the Vegetables
- Add the carrots, potatoes, zucchini, chayote, and onion to the pot.
- Simmer over medium-low heat until the vegetables are tender (about 45 minutes to 1 hour).
Step 4: Finish with Cilantro
- Stir in the chopped cilantro and let it simmer for 5 more minutes.
- Taste and adjust seasoning if needed.
Serving Suggestions
- With Tortillas: Serve with warm corn tortillas for dipping.
- With Rice and Beans: Pair with Spanish rice and refried beans for a complete Mexican meal.
- Garnish: Add a squeeze of lime juice or a dollop of salsa for extra flavor.
How to Store Caldo de Pollo
- Refrigerator: Store leftovers in an airtight container for up to one week.
- Freezer: Freeze in portion-sized containers for up to three months.
- Reheating: Warm on the stovetop or in the microwave until heated through.
Tips from the Community
- Nettie: “I used chicken broth instead of water and added corn on the cob. It turned out amazing!”
- Rebekahpalomino: “I customized it with cabbage and celery, and it tasted just like my mom’s.”
- Stephanie A.: “I added mini corn on the cob and steamed rice — the flavors were incredible!”
Nutrition Facts (per serving)
- Calories: 606
- Fat: 25g
- Carbs: 42g
- Protein: 52g
Conclusion
This caldo de pollo recipe is more than just soup — it’s a bowlful of comfort, tradition, and flavor. Whether you’re cooking for a crowd or just craving a cozy meal, this Mexican caldo de pollo is sure to hit the spot. Give it a try and let us know how it turns out in the comments below!