Caldo de Pollo is the authentic Mexican Chicken Soup. It is delicious and perfect for cold days. What I love about this Mexican soup, AKA Caldo de Pollo Mexicano, is that you can add tons of veggies and it becomes a very nutritious meal on a single plate.
Mexican moms are constantly making this recipe when someone at home gets a cold and needs to warm up their heart and body.
My Abuelita used to add a couple of tablespoons of Mexican rice inside the soup and usually some chipotle is served as a side so everyone can add a touch of spiciness at their desire to the Mexican Caldo de Pollo. Another of my fave soups is this Mushroom cream soup with poblano.
This is how you eat Caldo de Pollo
- Place a warm tortilla over a plate, and add some avocado, cilantro, and salt. roll up.
- Inside your Chicken soup, add a couple of tablespoons of Mexican rice! yes! inside, I know Americans use noodles, but we add rice instead.
- Add some drops of lime juice and chipotle to the soup. Spice up as much as you want with chipotle.
- Eat a tablespoon of soup, and give a good bite to your avocado taco! That is the way we Mexicans eat Chicken soup!
Caldo de Pollo recipe ingredients
To make an authentic Mexican Chicken Soup you will need the following ingredients. If you can’t find chayote is ok not to add it.
- 2 cups sliced zucchini
- 1 cup sliced carrots
- 1 chayote into squares
- 3 corns cut in half
- 2 celery sick
- 2 cups of potatoes into squares
- 3 bay leaves
- 5 black paper corns
- 1 tablespoon salt
- 2 garlic cloves
- ½ onion
- 1 skinless chicken
- 1 bunch cilantro
- 12 cups water or add water until it completely covers all the ingredients.
How to make Caldo de Pollo
A funny characteristic of authentic Mexican soup is that zucchinis, carrots, and celery are cut in diagonal slices! Yes, you won’t find a circle slice of zucchini in an authentic Sopa de Pollo. They will be shaped in a kind of diagonal as I show in the picture.
- Slice zucchini, carrots, and celery.
- Chopp potatoes in small squares.
- Break Cork into 2 o 3 pieces
- Place 12 cups of water in the pot and add ½ onion, 2 garlic cloves, 5 peppercorns, 3 bay leaves, and 1 tablespoon of salt.
- Add the chicken and all the vegetables.
- Add the cilantro on top
- Cook. I give you instructions to cook in the Instant Pot, slow cooker, Stove-top, and Pressure cooker.
Instant Pot
Add all the chopped ingredients to the instant pot along with water all the way to the maximum permitted in the Instant Pot container. Press the Poultry option and this is going to be ready in 25 minutes! a delicious chicken caldo supper in so little time!
Stove-Top
Place all the ingredients in a Pot and set to simmer. Once it is simmering cover it and turn down the heat to low. Cook for 45 minutes or until you pinch the chicken and is completely cooked.
Pressure Cooker
How to make caldo de pollo in a pressure cooker. Add all the ingredients to the pressure cooker and set it to boil. Cook for 25 minutes and this will be done and delicious!
Slow Cooker
Place all the ingredients in the slow cooker and cook for 5 to 6 hours.
Caldo de Pollo con Papas
Pollo soup recipes can change a little bit from home to home or to every state of Mexico. Potatoes are a MOST for the chicken soup as the potato starch gives more texture to the soup. Cabbage? Some people like to add cabbage, I don’t, for me, cabbage is for Caldo de res, Mexican Beef Soup. If you suffer from diabetes or high pressure leves is etter to get rid of the starch y soaking the poatoes in water for 30 minutes and then rinsing and using clean water for the soupr.
How to Serve Mexican Caldo de Pollo
Serve some pieces of chicken along with the broth and vegetables, a piece of corn inside the bowl is a MOST. As sidedishes for Caldo de Pollo serve Mexican Arroz Rojo on a plate, some smashed chipotle chiles, warm tortillas, avocado slices, and some chopped cilantro.
Is Mexican Chicken Soup Healthy?
This definitely a healthy soup as the broth is made with 6 different vegetables plus spices! The chicken adds protein to this dish and potato and rice serve as a portion of carbs. Caldo de Pollo is definitely a very nutritious recipe.
I will definitely recommend taking off all the chicken skin as well as as much fat is visible. I always try to make my recipes as low-fat as I can and this is a not miss step.
Suppose you suffer from a high glycemic index, once you cut the potatoes place them in a container and cover them with water. Let the potatoes soak for 30 minutes at least. Get rid of the water and rinse the potatoes. This will help you to get rid of the starch that will digest as sugar in your body.
Other Soups you will love
- Sopa de Tortilla Recipe
- Poblano Mushroom Soup with Chicken
- Authentic Birria Recipe
- Mexican Zucchini Soup
- Sopa de Fideos, Mexican Noodles Soup
Chicken were first brought to America during colonization. The first origin of chickens is said to be South Asia so most probaly the first origin of caldo de pollo was there. Alought turkeys, which meat is cooked as chicken in many Mexican recipes is originally from Mexico. Most hispanic countries have their own version of Caldo de Pollo. What make the difference are the local ingredients used for Chicken soup. As an example in Mexico Red Rice will be added to the soup as well as corn and chipotle for flavor.
The seasoning used for Mexican Chicken Soup is garlic, cilantro, bay leaves, black pepper, salt and onion. Altought the broth also takes a lot of flavor from the vegetables the chicken is cooked with such carrots, celery, zucchini, potato and chayote.
Caldo de Pollo is actually a very tradition dish from most countries in latina america, altought the recipe might have different ingredients. In Brazil and South America people add Mandioca or Yuca to the Chicken soup. In Mexico corn and potatoes are always in the recipe. So we can say that Mexico has its own version of Caldo de Pollo the same as El Salvador or Chile have their own.
Caldo de pollo can be stored in the refrigerator for up to 5 days. It is always a good idea to take to a boild when you reheat it. If you want to keep it longer consider freezeing it. I t can last up to 3 months frozen.
It definitly is! What I love about this soup is that is full of vegetales as well as protein so in a sigle dish you get tons of fiber and protein as well as the broth. This definitly a very nutrissious meal.
Bariatric Main Dish Caldo de Pollo
Caldo de Pollo is perfect for people with y pass or gastric sleeve. This soup is loaded with vegetales taht will provide you fiber and also will help you to fullfill your protein intake. Is always very important to meassure your protion and start by eaing the chicken first. The roth is full of flavor and you can make a whole pot of chicken soup and then split it in portion and freeze it to save you time planning your next meals.
Equipment
- 1 Pot, Pressure cooker, Instant Pot, Slow cooker.
- 1 Knife
- 1 Cutting board
Ingredients
- 2 Cups Zucchini
- 1 Cup Carrots
- 1 Piece Chayote
- 3 Piece Corn
- 2 Sticks Celery
- 2 Cups Potatoes
- 3 Piece Bay leave
- 5 Piece Black Pepper Corn
- 1 Tablespoon Salt
- 2 Cloves Garlic
- ½ Piece onion
- 1 Whole Chicken
- 1 Bunch Cilantro
- 12 Cups Water
Instructions
- Slice zucchini, carrots, and celery.
- Chop potatoes in small squares.
- Break Cork into 2 o 3 pieces
- Place 12 cups of water in the pot and add ½ onion, 2 garlic cloves, 5 peppercorns, 3 bay leaves, and 1 tablespoon of salt.
- Add the chicken and all the vegetables.
- Add the cilantro and corn on top
- Cook. I give you instructions to cook in the Instant Pot, slow cooker, Stove-top, and Pressure cooker in the notes.
Video
Notes
Nutrition
Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.
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