Caldo de Pollo (Mexican Chicken Soup)

Pot of caldo de pollo with chicken, corn, carrots, potatoes, zucchini, and cilantro.

Caldo de pollo is a Mexican chicken soup with bone-in thighs and drumsticks, corn, carrots, potatoes, and zucchini in a tomato-seasoned broth. This recipe serves 6 and takes about 1 hour and 35 minutes. Cook the chicken first to build the broth, then add the vegetables in stages, leaving the zucchini until near the end.

For a beef and vegetable version, try caldo de res. For chicken with hominy and a roasted tomatillo broth, choose pozole verde. Find more options in my Mexican soup recipes collection.

Why You'll Love This Recipe

Deep, comforting flavor from slow-simmered chicken and vegetables
Nutritious and hearty, with wholesome ingredients and no shortcuts
Perfect for families, meal prep, or serving a crowd
Customizable — add rice, avocado, or your favorite toppings
Authentic Mexican taste with ingredients you can find anywhere

Ingredients You'll Need

3 bone-in chicken thighs
6 chicken drumsticks
8 cups water
¼ white onion (for broth)
4 garlic cloves
3 bay leaves
2 Roma tomatoes
¼ white onion (for sauce)
1 teaspoon chicken bouillon
1 teaspoon tomato bouillon
1 teaspoon dried Mexican oregano
3 ears of corn, cut into halves
4 carrots, peeled and chopped
3 small potatoes, quartered
2 zucchini, sliced into half moons
Small handful of fresh cilantro
Salt, to taste

What Each Ingredient Does

Chicken pieces (thighs and drumsticks): Create a rich, flavorful broth with depth and body
Water: The base of your broth, infused with all the aromatics
Onion & garlic (broth): Build a savory flavor foundation
Bay leaves: Add earthy, aromatic undertones to the broth
Roma tomatoes and onion (sauce): Form the heart of the tomato-based seasoning
Chicken & tomato bouillon: Boost umami flavor and color
Oregano: Adds herbal warmth and authenticity
Corn, carrots, potatoes, zucchini: Deliver texture, sweetness, and heartiness
Cilantro: A bright, fresh finish
Salt: Enhances and balances the overall flavor

How to keep the broth flavorful and the vegetables tender

I look for a gentle simmer, with small bubbles breaking the surface rather than a rolling boil. That gives the chicken time to soften while keeping the vegetables from knocking around the pot. Skim off the foam as it gathers, then let the onion, garlic, and bay leaves do their work.

Add the corn, carrots, and potatoes before the zucchini. A potato piece should yield easily to a fork before the soup is ready; the zucchini needs only the final few minutes, so its edges stay intact instead of disappearing into the broth. If the potatoes still feel firm, give them more time before adding the zucchini.

Taste the broth after the tomato mixture has simmered into it, then adjust the salt gradually—the bouillon already contributes seasoning. Bring lime to the table so each person can brighten their own bowl. That little squeeze makes the sweet corn and savory broth taste even more inviting.

Make it a cozy soup dinner

Set out warm corn tortillas, lime wedges, and sliced avocado while the soup finishes. I like giving everyone a generous bowl with a piece of chicken and a little of each vegetable, then letting them add the bright, fresh toppings they love.

Mexican red rice makes a lovely side, or you can spoon a little into your bowl just before eating. Keeping it separate stops it from soaking up the broth while the soup waits.
Chunky guacamole with serrano and lime is something to share with chips while everyone gathers around the table.
For a sweet finish, make arroz con leche and serve it in small bowls with a dusting of cinnamon.

Frequently Asked Questions

What cut of chicken is best for caldo de pollo?

Bone-in thighs and drumsticks give the broth savory depth and body. Boneless chicken can work, but it gives a lighter broth.

Can I make it ahead of time?

Yes, caldo de pollo tastes even better the next day once the flavors settle. Store it in the fridge for up to 4 days and reheat gently.

What do you serve with it?

We always serve it with warm corn tortillas, a squeeze of lime, chopped cilantro and onion, and a little Mexican rice on the side or stirred right in.

Can I freeze caldo de pollo?

You can. Freeze the broth, chicken, and vegetables for up to 3 months, and add fresh cilantro and lime after reheating.

Is this soup spicy? The tomato broth is mild; offer hot sauce or sliced chiles at the table for anyone who wants more heat.

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Caldo de Pollo (Mexican Chicken Soup)

Anahi

In our house, my abuela's caldo de pollo fixed almost anything. A cold, a rough day, a bad mood, she was sure a good pot of chicken soup could soften all of it. She dropped in whole pieces of chicken, then chayote and corn and carrots, never measuring, just knowing. The first time I made it on my own here in Arizona, I called her halfway through, certain mine was wrong. She laughed and told me it would taste like hers after I had made it a hundred times, mija. She was right. This is somewhere near my hundredth pot, and now my own kids come running when they smell it.

Caldo de Pollo (Mexican Chicken Soup) is a comforting and authentic dish made with tender chicken, fresh vegetables, and a rich homemade broth. This traditional Mexican soup is cozy, nourishing, and perfect for family meals or whenever you need a warm, soul-soothing bowl of comfort.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 250 kcal

Ingredients

3 bone in chicken thigh
6 drumsticks
8 cups water
¼ white onion for the broth
4 garlic cloves
3 bay leaves
2 roma tomatoes
¼ white onion for the tomato sauce
1 teaspoon chicken bouillon
1 teaspoon tomato bouillon
salt to taste
3 ears of corn cut in halves
4 carrots peeled and chopped
3 small potatoes quartered
2 zucchini sliced in half moons
handful of fresh cilantro
1 teaspoon dried Mexican oregano

Instructions

Prepare the Chicken Broth In a large pot, add 8 cups of water, chicken pieces, onion, 3 garlic cloves, bay leaves, and salt. Bring to a boil, then reduce to a simmer. Cook until the chicken is tender, about 40–50 minutes.
Skim off any foam for a clearer broth.
Make the Tomato Sauce In a blender, combine Roma tomatoes, small piece of onion, remaining garlic clove, chicken bouillon, tomato bouillon, oregano, and ½ to 1 cup of hot broth. Blend until smooth.Strain the sauce into the pot and stir to combine.
Add the Vegetables Add the corn, carrots, and potatoes to the pot. Simmer for about 15 minutes, until potatoes are nearly tender.
Finish the Soup Add the zucchini and cilantro. Cook for another 5–7 minutes, or until all vegetables are cooked but still hold their shape
Taste and Adjust Check seasoning and adjust with more salt or bouillon if needed.
Serve Ladle hot soup into bowls and serve with warm corn tortillas, lime wedges, sliced avocado, or a scoop of rice on the side.

Keyword caldo de pollo, Mexican chicken soup

Storage and Freezing

Cool promptly, divide into shallow airtight containers, and refrigerate within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until the center reaches 165°F, adding a splash of broth or water if needed.

Plan your next comforting dinner

If this bowl is the kind of dinner you have been craving, save my carnitas for a day when you can let the pot simmer slowly. You get the same generous, gather-around-the-table feeling, with crisp pork tucked into warm tortillas.