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Mexican Chicken Soup Recipe

Mexican Chicken Soup

Wholesome Cove
This traditional Mexican Chicken Soup (Caldo de Pollo) is a deeply comforting and nourishing bowl of tender shredded chicken, colorful vegetables, and aromatic spices simmered in a rich, flavorful broth. Made with bone-in chicken pieces for maximum flavor, this budget-friendly recipe is naturally healthy, incredibly customizable with fresh toppings, and tastes even better the next day — making it the ultimate make-ahead comfort meal for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • Large Dutch oven or soup pot - 7-8 quart capacity
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Tongs - For handling chicken
  • Vegetable peeler
  • Measuring cups and spoons
  • Large slotted spoon - For skimming foam

Ingredients
  

For the Soup

  • 2 lbs chicken drumsticks and thighs - 900g, bone-in and skin-on
  • 10 cups water - 2.4L
  • 1 large white onion - quartered, reserve ¼ for later
  • 1 whole head of garlic - top cut off to expose cloves
  • 3 bay leaves
  • 2 tsp salt - plus more to taste
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 2 tsp chicken bouillon - optional, for extra flavor
  • 3 medium carrots - peeled and sliced into rounds
  • 2 stalks celery - chopped
  • 2 medium potatoes - peeled and cubed
  • 2 ears of corn - cut into 3-inch pieces; or 1 cup frozen corn
  • 1 medium zucchini - sliced
  • 1 cup green beans - trimmed and cut into 2-inch pieces
  • 14.5 oz canned diced tomatoes - 411g, with juice
  • ½ cup fresh cilantro - chopped
  • 3 green onions - chopped
  • 1 tsp dried Mexican oregano

For Serving

  • 2 ripe avocados - diced
  • fresh lime wedges
  • tortilla chips
  • shredded Mexican cheese blend
  • additional fresh cilantro
  • sliced radishes
  • sour cream - optional

Instructions
 

  • Place chicken in a large Dutch oven with 10 cups of water, three-quarters of the quartered onion, whole garlic head, bay leaves, salt, pepper, cumin, and bouillon (if using). Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  • Skim any foam from the surface during the first 10 minutes of simmering. Partially cover and simmer for 25–30 minutes until the chicken is cooked through.
  • Finely chop the reserved onion quarter and add to the pot along with the carrots, celery, cilantro, green onions, Mexican oregano, and canned diced tomatoes with their juice. Simmer uncovered for 15 minutes.
  • Add the cubed potatoes and fresh corn rounds (if using) to the pot and simmer for 10–15 minutes until the potatoes are fork-tender.
  • Stir in the zucchini, green beans, and frozen corn (if using instead of fresh). Simmer for 10–12 minutes until tender-crisp; avoid overcooking.
  • Remove chicken with tongs and discard the garlic head and bay leaves. Once cool enough to handle, remove and discard skin and bones, then shred the meat into bite-sized pieces.
  • Return shredded chicken to the pot, taste and adjust salt and pepper, and simmer for 5 more minutes. Ladle into bowls and serve with desired toppings.

Notes

  • Use bone-in chicken: Bone-in, skin-on pieces create a far richer broth than boneless chicken. Don't skip this for best flavor.
  • Skim the foam: Removing foam during the first 10 minutes of simmering results in a cleaner, clearer broth.
  • Add vegetables in stages: Harder vegetables go in first so everything finishes cooking at the same time without turning mushy.
  • Don't rush the simmer: A low, gentle simmer develops deep flavor; boiling too hard makes the broth cloudy and the chicken tough.
  • Make-ahead tip: This soup tastes even better the next day. Let flavors develop overnight in the refrigerator and reheat with a splash of broth or water if thickened.
  • Freezer-friendly: Freeze in airtight containers (without toppings) for up to 3–4 months. Thaw overnight in the fridge and reheat on the stovetop.
  • Rotisserie shortcut: Swap raw chicken for a store-bought rotisserie chicken. Simmer vegetables in chicken broth and stir in shredded meat at the end.
  • Spice it up: Add 1–2 diced jalapeños or a chipotle pepper in adobo sauce when adding the first round of vegetables for extra heat.
  • Add rice or beans: Stir in 1 cup long-grain white rice with the potatoes (add 1 extra cup water), or add 1–2 cans drained black beans in the last 10 minutes.
  • Lime at the end: Always squeeze fresh lime juice right before eating to preserve its bright, vibrant flavor.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 22gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 920mgPotassium: 780mgFiber: 4gSugar: 5gVitamin A: 95IUVitamin C: 35mgCalcium: 6mgIron: 12mg
Keyword caldo de pollo, chicken vegetable soup, homemade chicken broth soup, Mexican chicken soup, Mexican comfort food
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