Caldo de Pollo (Mexican Chicken Soup)
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.
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.