Caldo de pollo is the Mexican chicken soup that home cooks make when someone is tired, cold or under the weather. Bone-in chicken simmers in a clear, garlicky broth with carrots, zucchini and corn, then gets finished with fresh lime and cilantro. It takes about 15 minutes of prep and 45 minutes on the stove, and it feeds six. If you want a thicker, tomato-based Mexican soup, try our chicken taco soup instead.
What Is Caldo de Pollo?
The name means “chicken broth” in Spanish, and that is the point of the dish: a light, clear, aromatic broth with big pieces of chicken and vegetables. It is different from chicken tortilla soup, which has a tomato and chile base and crispy tortilla strips. Caldo is served in a wide bowl with lime wedges, cilantro, diced avocado and warm tortillas on the side.
Ingredients
- 2 lb (900 g) bone-in chicken thighs or drumsticks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 8 cups (2 L) low-sodium chicken broth
- 3 carrots, sliced into rounds
- 2 ears of corn, cut into 2-inch chunks
- 2 tomatoes, diced
- 1 zucchini, sliced
- 1 jalapeño, sliced (optional)
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- Salt and black pepper, to taste
Substitutions: shredded rotisserie chicken works if you are short on time (add it at the end and skip the simmering step), and squash or potatoes can replace the zucchini. Do not skip the lime, since it brightens the whole pot. For more ways to use cooked chicken, see our leftover rotisserie chicken recipes.
How to Make Caldo de Pollo
- Sauté the base. Heat the oil in a large stockpot over medium heat. Cook the onion, celery and garlic for 3 to 5 minutes, until soft and fragrant.
- Toast the spices. Stir in the cumin, chili powder and smoked paprika and cook for 1 minute.
- Simmer the chicken. Add the broth and chicken, bring to a gentle boil, then lower the heat. Skim off any foam and simmer for 20 to 25 minutes, until the chicken is cooked through.
- Add the vegetables. Lift the chicken out onto a plate. Add the carrots, corn and tomatoes to the pot and simmer for 10 minutes, then add the zucchini and jalapeño for 5 more minutes.
- Shred the chicken. Pull the meat from the bones, shred it, and return it to the pot. It must reach an internal temperature of 165°F (74°C) before you shred it.
- Finish. Add the lime juice and season with salt and pepper. Serve hot, topped with cilantro.
Prep: 15 minutes · Cook: 45 minutes · Serves: 6
The FDA lists 165°F (74°C) as the safe minimum internal temperature for poultry. Check the thickest piece with a thermometer.
Variations
- Vegetarian: replace the chicken with sweet potatoes, bell peppers and chickpeas, and use vegetable broth.
- Spicy: add extra jalapeño or a pinch of cayenne. A can of diced tomatoes with green chiles also works in place of fresh tomatoes.
- Slow cooker: put everything except the lime and cilantro in the slow cooker and cook on LOW for 6 to 8 hours. Shred the chicken and finish with lime.
What to Serve With Caldo de Pollo
Offer lime wedges, diced avocado, chopped cilantro and crushed tortilla chips at the table so everyone can season their own bowl. Warm corn tortillas or Mexican rice make it a bigger meal. For another Mexican dinner built on shredded chicken, try our creamy enchiladas.
Storage and Reheating
Let the soup cool, then refrigerate it in an airtight container for up to 4 days. For the freezer, leave out avocado and sour cream, pour the soup into freezer-safe containers with a little room at the top, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it has thickened.
Nutrition Notes
Caldo de pollo is a lean-protein, vegetable-heavy soup that is naturally low in calories. It is dairy-free as written and gluten-free as long as your broth is. Check the label, since some broths contain wheat.
FAQs
What is caldo de pollo made of?
Caldo de pollo is made with bone-in chicken, vegetables such as carrots, zucchini, corn and tomatoes, and spices like cumin, chili powder and smoked paprika, all simmered in chicken broth and finished with lime and cilantro.
What is the difference between caldo de pollo and chicken tortilla soup?
Caldo de pollo has a clear broth with chunks of vegetables and chicken. Chicken tortilla soup has a tomato and chile base and is topped with crispy tortilla strips, cheese and avocado.
What is the secret to a flavorful caldo?
Use bone-in chicken, toast the spices before adding the broth, skim the foam while it simmers, and add fresh lime juice at the end.
What soup is similar to menudo?
Pozole is the closest. Menudo is made with tripe in a spiced red broth, while pozole uses hominy with pork or chicken. Both are served with lime, cabbage and radishes.
Final Thoughts
Caldo de pollo is simple, filling and easy to adapt to whatever vegetables you have. Make a big pot, squeeze lime into your bowl, and save the leftovers for tomorrow. If you like it, try the chicken taco soup or the crockpot shredded chicken guide next.