Caldo de Pollo: Mexican Chicken Soup Recipe

When temperatures drop and your body craves comfort, caldo de pollo, the authentic Mexican chicken soup, becomes the perfect remedy. This traditional caldo de pollo soup recipe, passed down from generation to generation, transforms simple ingredients into a rich homemade chicken broth. More than just a soup, this Mexican classic combines tender chicken with fresh seasonal vegetables and aromatic herbs. Mexican grandmothers swear by their homemade caldo de pollo recipe as a cure-all, and modern science backs them up: this soup is packed with essential nutrients that help boost the immune system.

The Secrets of Authentic Caldo de Pollo

Caldo de pollo is more than just a recipe; it’s a culinary heritage that tells the story of Mexican families. Each region of Mexico brings its own twist to this comforting dish, but some elements remain unchanged: a clear broth, fresh vegetables, and tender chicken that falls off the bone.

Ingredients for 6 Servings

Here’s the ingredient list for a flavorful, nourishing caldo de pollo soup recipe to serve 6 people. This list includes all the essentials to make the recipe simple and effective.

Ingredients for the Broth:

• Whole free-range chicken – 4.4 lbs (cut into pieces)
• Water – 12 cups (preferably cold water)
• Salt – 2 tsp (adjust to taste)
• Black pepper – 1 tsp (freshly ground)

Vegetables and Aromatics:

• Medium onions – 2 pieces (1 quartered, 1 sliced)
• Garlic cloves – 4 pieces (crushed)
• Carrots – 3 pieces (thick rounds)
• Celery stalks – 3 pieces (cut into 4-5 cm pieces)
• Potatoes – 2 medium (cut into large cubes)
• Corn cobs – 2 pieces (cut into pieces)
• Zucchini – 2 pieces (thick rounds)
• Chayote (christophine) – 1 piece (quartered)
• Ripe tomatoes – 2 pieces (quartered)

Herbs and Spices:

• Fresh cilantro – 1 bunch (reserve some leaves for serving)
• Bay leaves – 2 pieces (whole)
• Fresh thyme – 2 sprigs (whole)

For Serving:

• Lime – 2 pieces (quartered)
• Red onion – 1 piece (finely sliced)
• Fresh chili peppers – to taste (whole or sliced)
• Corn tortillas – 12 pieces (warmed)
• White rice – 2 cups (optional, cooked)

Step-by-Step Preparation

1. Preparing the Broth (45 minutes)

Rinse the chicken under cold water. Place it in a large pot with cold water. Add one onion (quartered), two crushed garlic cloves, bay leaves, and thyme. Bring to a boil, skim off any scum, then reduce the heat and let it simmer gently. Cook for 45 minutes, skimming occasionally.

2. Preparing the Vegetables (15 minutes)

While the broth is simmering, prepare all your vegetables:

• Cut the carrots into thick rounds
• Slice the celery into 1.5-inch pieces
• Peel and dice the potatoes into large cubes
• Slice the zucchini into thick rounds
• Peel and quarter the chayote
• Quarter the tomatoes
• Slice the remaining onion and garlic

3. Final Assembly (30-40 minutes)

Once the chicken has cooked, add the vegetables one by one. Start with the carrots and celery. After 10 minutes, add the potatoes and chayote. Ten minutes later, add the zucchini and corn. Finish by adding the tomatoes 5 minutes before the end. Taste and adjust the seasoning. Sprinkle fresh cilantro before serving.

Nutritional Values

Per 500 ml (about 2 cups) Serving:

Vitamins:

Minerals:

Health Benefits of Caldo de Pollo

Caldo de pollo is not only a delicious comfort food but also a nutritional powerhouse. With 18.5 grams of protein per serving, it helps maintain and repair body tissues while boosting your immune system. Carrots and potatoes provide fiber and vitamin A, which promote healthy digestion and skin. The vitamin C from the tomatoes and lime strengthens your body’s natural defenses. Additionally, the soup is a great source of potassium and magnesium, which are crucial for maintaining healthy blood pressure.

Serving Mexican Style

An authentic caldo de pollo soup is served in deep bowls, accompanied by traditional garnishes. Each person can personalize their bowl according to their taste, adding:

• A squeeze of fresh lime
• Sliced red onions
• Fresh chili peppers for extra heat
• Warm tortillas on the side
• Optional white rice

Regional Variations

Yucatán Style

Enriched with achiote, giving the soup a vibrant red color and a mildly spicy flavor that’s characteristic of the Yucatán region.

Northern Mexico

This version includes chickpeas and is always served with white rice, reflecting the influences of northern Mexico’s border cuisine.

Mexico City Style

A more elaborate version with avocado toppings and chipotle peppers, reflecting modern urban cuisine.

Chef’s Tips

• Opt for free-range chicken for a better flavor.
• Keep the broth simmering gently to maintain a clear, flavorful broth.
• Add vegetables in stages to ensure even cooking.
• Make extra: caldo de pollo tastes even better the next day.
• Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Conclusion

Caldo de pollo embodies the essence of Mexican home cooking: simplicity, authenticity, and generosity. This traditional chicken soup Mexican reminds us that the most comforting dishes are often the simplest, passed down with love through generations. Whether you make it to cure a cold, warm up a chilly evening, or simply share a joyful family moment, caldo de pollo soup will always deliver that comforting taste of “hogar” (home).

FAQ

Can caldo de pollo be made ahead?

Yes, it actually improves over time. You can prepare it up to 24 hours in advance and store it in the fridge. Reheat gently, adding a little water if necessary. The vegetables will be even more tender, and the flavors will be richer.

Is there a vegetarian version?

You can make a vegetarian version, called caldo de verduras, by substituting the chicken with portobello mushrooms and chickpeas. Use homemade vegetable broth and increase the amount of root vegetables. Cumin and epazote help recreate the traditional depth of flavor.

How do I know when caldo de pollo is done?

A good caldo de pollo soup will have a clear, golden broth with a thin layer of natural fat on top. The vegetables should be tender but maintain their shape, and the meat should easily fall off the bone. The taste should be deep and balanced, with no single ingredient overpowering the rest.