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Soups

Caldo de Pollo

10 servings
Marisol Vega
By Marisol Vega
June 11, 2026
Jump to Recipe
Caldo de Pollo
Soups

Caldo de Pollo

By Marisol Vega · June 18, 2026 · Soups

Prep20 min
Cook60 min
Total80 min
Serves6
Caldo de Pollo
Warm, comforting Caldo de Pollo

There's nothing like a warm, comforting bowl of Caldo de Pollo to soothe the soul. This traditional Mexican chicken soup has been a staple in my family for generations, and I'm excited to share our recipe with you. Growing up in a Guadalajara family in San Antonio, I learned the importance of using fresh, high-quality ingredients and taking the time to prepare each dish with love and care.

Caldo de Pollo is more than just a soup - it's a symbol of hospitality, love, and community. Whenever we had guests over, my mother would spend hours in the kitchen, preparing a big pot of Caldo de Pollo to share with everyone. The aroma of simmering chicken, vegetables, and spices would fill the entire house, making everyone's mouth water in anticipation.

This recipe is special because it's a reflection of my family's heritage and traditions. We've passed it down from generation to generation, and each time we make it, we're reminded of the love and care that goes into preparing a delicious, homemade meal. Whether you're looking for a comforting soup to warm up on a chilly day or a dish to share with friends and family, Caldo de Pollo is the perfect choice.

So, what makes this recipe so special? For starters, we use a combination of chicken, vegetables, and spices that are carefully selected to create a rich, flavorful broth. We also take the time to char our ingredients, which adds a depth of flavor that's hard to replicate with other cooking methods. And, of course, we serve it with a variety of toppings, so everyone can customize their bowl to their liking.

In this recipe, I'll guide you through the process of making Caldo de Pollo, from preparing the ingredients to serving the final dish. Don't worry if you're new to Mexican cooking - this recipe is easy to follow, and I'll provide you with all the tips and tricks you need to make it a success.

Why You’ll Love This Recipe

  • This recipe is easy to make and requires minimal ingredients.
  • It's a great way to warm up on a chilly day or to comfort a cold.
  • The soup is highly customizable, so everyone can add their favorite toppings.
  • It's a delicious and satisfying meal that's perfect for any occasion.
  • The recipe makes a large batch, so you can feed a crowd or have leftovers for later.
  • It's a great way to get your daily dose of protein, vegetables, and whole grains.
  • The soup is low in calories and fat, making it a healthy option for those looking to eat lighter.

Why This Recipe Works

So, what makes Caldo de Pollo so delicious? It all starts with the ingredients. We use a combination of chicken, vegetables, and spices that are carefully selected to create a rich, flavorful broth. The key is to use high-quality ingredients and to take the time to prepare them properly. For example, we char our ingredients, which adds a depth of flavor that's hard to replicate with other cooking methods.

Another important factor is the cooking time. We simmer the soup for at least an hour, which allows the flavors to meld together and the chicken to become tender. This slow cooking process also helps to break down the connective tissues in the chicken, making it easy to shred and add to the soup.

Finally, we serve the soup with a variety of toppings, which allows everyone to customize their bowl to their liking. This is a great way to add some extra flavor and texture to the dish, and it's also a fun way to get creative with your meal.

Overall, the combination of high-quality ingredients, careful preparation, and slow cooking makes Caldo de Pollo a truly delicious and satisfying meal. Whether you're looking for a comforting soup to warm up on a chilly day or a dish to share with friends and family, this recipe is sure to please.

Ingredients You’ll Need

When it comes to making Caldo de Pollo, the ingredients are just as important as the cooking process. We use a combination of chicken, vegetables, and spices to create a rich, flavorful broth. Here are the ingredients you'll need to make this delicious soup:

Be sure to choose high-quality ingredients, such as fresh vegetables and lean protein. You can also customize the recipe to your liking by adding your favorite spices or toppings.

  • 1 lb (450g) boneless, skinless chicken thighsWe use boneless, skinless chicken thighs for this recipe because they are easy to cook and add a lot of flavor to the soup. You can also use bone-in chicken thighs or a combination of chicken breasts and thighs if you prefer.
  • 2 medium onions, choppedOnions add a sweet, caramelized flavor to the soup. Be sure to chop them finely so they cook evenly and quickly.
  • 3 cloves garlic, mincedGarlic is a key ingredient in many Mexican dishes, and it adds a lot of flavor to the soup. Be sure to mince it finely so it distributes evenly throughout the dish.
  • 2 medium carrots, peeled and choppedCarrots add a pop of color and sweetness to the soup. Be sure to chop them finely so they cook evenly and quickly.
  • 2 medium celery stalks, choppedCelery adds a fresh, crunchy flavor to the soup. Be sure to chop it finely so it cooks evenly and quickly.
  • 2 medium potatoes, peeled and choppedPotatoes add a hearty, comforting element to the soup. Be sure to chop them finely so they cook evenly and quickly.
  • 1 large can (14.5 oz) diced tomatoesDiced tomatoes add a lot of flavor and moisture to the soup. Be sure to choose a high-quality brand that is low in sodium and added sugars.
  • 4 cups chicken brothChicken broth is the base of the soup, and it adds a lot of flavor and moisture. Be sure to choose a high-quality brand that is low in sodium and added sugars.
  • 1 tsp dried oreganoOregano adds a pungent, earthy flavor to the soup. Be sure to use dried oregano, as it is more potent than fresh oregano.
  • 1 tsp ground cuminCumin adds a warm, earthy flavor to the soup. Be sure to use ground cumin, as it is more potent than whole cumin seeds.
  • 1/2 tsp paprikaPaprika adds a smoky, slightly sweet flavor to the soup. Be sure to use sweet paprika, as it is more mild than smoked paprika.
  • Salt and pepper, to tasteSalt and pepper are essential seasonings in any dish, and they add a lot of flavor to the soup. Be sure to taste the soup as you go and adjust the seasoning accordingly.
  • 2 tbsp olive oilOlive oil is used to sauté the onions, garlic, and chicken, and it adds a lot of flavor to the soup. Be sure to choose a high-quality brand that is low in acidity and has a mild flavor.
  • Chopped fresh cilantro, for garnish (1/4 cup)Cilantro adds a fresh, herbal flavor to the soup, and it's a great garnish for the finished dish. Be sure to chop it finely so it distributes evenly throughout the dish.
Ingredients for Caldo de Pollo

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometerColander or strainer

How to Make Caldo de Pollo

  1. 1
    Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chopped onions and cook until they are translucent and starting to caramelize, about 5-7 minutes.
  2. 2
    Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. 3
    Add the chopped chicken thighs and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  4. 4
    Add the chopped carrots, celery, and potatoes to the pot, and cook until they are tender, about 10-12 minutes.
  5. 5
    Add the diced tomatoes, chicken broth, dried oregano, ground cumin, and paprika to the pot. Stir to combine, and bring the mixture to a boil.
  6. 6
    Return the chicken to the pot, and reduce the heat to low. Simmer the soup, covered, for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
  7. 7
    Use an instant-read thermometer to check the internal temperature of the chicken. It should be at least 165°F.
  8. 8
    Season the soup with salt and pepper to taste, and adjust the seasoning as needed.
  9. 9
    Serve the soup hot, garnished with chopped fresh cilantro and your choice of toppings, such as diced onions, shredded cheese, or crushed tortilla chips.
  10. 10
    To make the soup more substantial, you can add some cooked rice, beans, or noodles to the pot during the last 30 minutes of cooking.
  11. 11
    To make the soup more flavorful, you can add some diced jalapenos or serrano peppers to the pot during the last 30 minutes of cooking.
  12. 12
    To make the soup more comforting, you can add some diced ham or bacon to the pot during the last 30 minutes of cooking.
  13. 13
    Let the soup cool, then refrigerate or freeze it for later use.

Expert Tips

  • Use high-quality ingredients, such as fresh vegetables and lean protein, to make the soup more flavorful and nutritious.
  • Take the time to cook the soup slowly, as this will help to develop the flavors and make the soup more tender.
  • Don't be afraid to experiment with different spices and seasonings to make the soup more interesting and delicious.
  • Consider adding some acidity, such as a squeeze of fresh lime juice, to balance out the flavors in the soup.
  • To make the soup more substantial, consider adding some cooked rice, beans, or noodles to the pot during the last 30 minutes of cooking.
  • To make the soup more flavorful, consider adding some diced jalapenos or serrano peppers to the pot during the last 30 minutes of cooking.
  • Let the soup cool, then refrigerate or freeze it for later use.
  • Reheat the soup slowly, over low heat, to prevent it from burning or sticking to the pot.

Common Mistakes to Avoid

  • Not cooking the soup slowly enough, which can result in a lack of flavor and texture.
  • Not using high-quality ingredients, which can result in a less flavorful and less nutritious soup.
  • Not seasoning the soup enough, which can result in a bland and unappetizing soup.
  • Not letting the soup cool before refrigerating or freezing it, which can result in a soup that is less safe to eat and less flavorful.
  • Not reheating the soup slowly, over low heat, which can result in a soup that is burned or stuck to the pot.
  • Not using an instant-read thermometer to check the internal temperature of the chicken, which can result in a soup that is not safe to eat.

Variations and Substitutions

  • Add some diced ham or bacon to the pot during the last 30 minutes of cooking to make the soup more substantial and flavorful.
  • Add some cooked rice, beans, or noodles to the pot during the last 30 minutes of cooking to make the soup more filling and nutritious.
  • Add some diced jalapenos or serrano peppers to the pot during the last 30 minutes of cooking to make the soup more spicy and flavorful.
  • Add some chopped fresh cilantro or scallions to the pot during the last 10 minutes of cooking to make the soup more fresh and herbal.
  • Use different types of protein, such as beef or pork, to make the soup more interesting and delicious.
  • Use different types of vegetables, such as carrots or zucchini, to make the soup more nutritious and flavorful.
  • Add some cream or coconut milk to the pot during the last 10 minutes of cooking to make the soup more rich and creamy.

What to Serve With Caldo de Pollo

Caldo de Pollo is a versatile soup that can be served in a variety of ways. You can serve it on its own, garnished with chopped fresh cilantro and a squeeze of lime juice, or you can add some crusty bread or tortilla chips on the side. You can also serve it with a variety of toppings, such as diced onions, shredded cheese, or sour cream.

Some other ideas for serving Caldo de Pollo include serving it with a side of Mexican rice, beans, or roasted vegetables. You can also add some cooked chicken or beef to the soup to make it more substantial. Whatever you choose, I hope you enjoy this delicious and comforting soup!

Serve with crusty bread or tortilla chipsAdd some diced onions, shredded cheese, or sour cream on topServe with a side of Mexican rice, beans, or roasted vegetablesAdd some cooked chicken or beef to the soup to make it more substantial

Make-Ahead, Storage, Freezing and Reheating

Caldo de Pollo can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To refrigerate the soup, let it cool to room temperature, then cover it and refrigerate it. To freeze the soup, let it cool to room temperature, then transfer it to a freezer-safe container or bag and freeze it.

To reheat the soup, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it is hot and steaming. You can also reheat the soup in the microwave, but be careful not to overheat it, as this can result in a soup that is dry and unappetizing.

It's also a good idea to label and date the container or bag, so you can keep track of how long it's been stored. And, as always, make sure to check the soup for any signs of spoilage before reheating and serving it.

In addition to refrigerating or freezing the soup, you can also can it using a pressure canner. This will allow you to store the soup for up to 5 years, and it's a great way to preserve the flavor and texture of the soup. However, canning requires some special equipment and knowledge, so be sure to follow safe canning practices to avoid spoilage or foodborne illness.

Frequently Asked Questions

What is Caldo de Pollo?

Caldo de Pollo is a traditional Mexican soup made with chicken, vegetables, and spices. It's a hearty and comforting dish that's perfect for cold winter days or whenever you need a warm and satisfying meal.

How do I make Caldo de Pollo?

To make Caldo de Pollo, simply follow the recipe provided. It's a straightforward and easy-to-follow recipe that requires some basic cooking skills and ingredients.

What are some variations of Caldo de Pollo?

There are many variations of Caldo de Pollo, including adding different types of protein, such as beef or pork, or using different types of vegetables, such as carrots or zucchini. You can also add some cream or coconut milk to the pot during the last 10 minutes of cooking to make the soup more rich and creamy.

How do I store Caldo de Pollo?

Caldo de Pollo can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To refrigerate the soup, let it cool to room temperature, then cover it and refrigerate it. To freeze the soup, let it cool to room temperature, then transfer it to a freezer-safe container or bag and freeze it.

Can I make Caldo de Pollo in a slow cooker?

Yes, you can make Caldo de Pollo in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Is Caldo de Pollo spicy?

Caldo de Pollo can be spicy, depending on the level of heat you prefer. You can add some diced jalapenos or serrano peppers to the pot during the last 30 minutes of cooking to make the soup more spicy and flavorful.

Can I add other ingredients to Caldo de Pollo?

Yes, you can add other ingredients to Caldo de Pollo to make it more interesting and delicious. Some ideas include adding some cooked rice, beans, or noodles to the pot during the last 30 minutes of cooking, or adding some diced ham or bacon to the pot during the last 30 minutes of cooking.

How do I reheat Caldo de Pollo?

To reheat Caldo de Pollo, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it is hot and steaming. You can also reheat the soup in the microwave, but be careful not to overheat it, as this can result in a soup that is dry and unappetizing.

The Full Recipe
Recipe Card
Caldo de Pollo

Caldo de Pollo

I share my family's authentic Caldo de Pollo recipe, a hearty Mexican chicken soup made with love, patience, and the freshest ingredients. Perfect for cold winter days or whenever you need a comforting meal.

Prep20 min
Cook60 min
Total80 min
Serves6
Pin Recipe

Ingredients

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 large can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Chopped fresh cilantro, for garnish (1/4 cup)

Instructions

  1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chopped onions and cook until they are translucent and starting to caramelize, about 5-7 minutes.
  2. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Add the chopped chicken thighs and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  4. Add the chopped carrots, celery, and potatoes to the pot, and cook until they are tender, about 10-12 minutes.
  5. Add the diced tomatoes, chicken broth, dried oregano, ground cumin, and paprika to the pot. Stir to combine, and bring the mixture to a boil.
  6. Return the chicken to the pot, and reduce the heat to low. Simmer the soup, covered, for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
  7. Use an instant-read thermometer to check the internal temperature of the chicken. It should be at least 165°F.
  8. Season the soup with salt and pepper to taste, and adjust the seasoning as needed.
  9. Serve the soup hot, garnished with chopped fresh cilantro and your choice of toppings, such as diced onions, shredded cheese, or crushed tortilla chips.
  10. To make the soup more substantial, you can add some cooked rice, beans, or noodles to the pot during the last 30 minutes of cooking.
  11. To make the soup more flavorful, you can add some diced jalapenos or serrano peppers to the pot during the last 30 minutes of cooking.
  12. To make the soup more comforting, you can add some diced ham or bacon to the pot during the last 30 minutes of cooking.
  13. Let the soup cool, then refrigerate or freeze it for later use.

Nutrition (per serving, approximate)

420Calories
35gProtein
30gCarbs
20gFat