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Large white shallow bowl filled with caldo de pollo made with chicken, carrots, corn, lime juice, potatoes, and zucchini.
4.8 from 35 votes

Caldo de Pollo Recipe (Mexican Chicken Soup)

Caldo de Pollo, or Mexican Chicken Soup, is a light and flavorful soup made with homemade chicken broth, juicy shredded chicken thighs, and fresh vegetables including cabbage, carrots, and zucchini. Gluten-free, dairy-free, and guaranteed to warm you from the inside out.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 8 servings
Calories: 424kcal


For the Chicken and Broth

  • 4-5 lbs chicken pieces I added a mix of bone-in skinless and skin-on chicken
  • 6 cloves garlic peeled and smashed
  • 2 bay leaves
  • 1 tablespoon salt
  • 10 cups water

For the Caldo de Pollo

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 ribs celery chopped
  • 5 carrots peeled and chopped into 1-inch pieces
  • 3-4 Yukon gold potatoes chopped into equal-sized segments
  • 4 ears corn cut into 2-3 inch pieces
  • 2 limes juiced
  • 4 small zucchini halved and chopped
  • 1 small green cabbage cored and chopped
  • salt and pepper to taste
  • 1/4 cup fresh cilantro chopped
  • Optional toppings/garnishes avocado, Jalapeño or serrano peppers, chopped cilantro, fresh lime juice, shredded cheese


For the Chicken and Broth

  • Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
  • Skim off any foam that may have formed on the top of the broth and use kitchen tongs to carefully remove the chicken from the pot. Transfer to a clean bowl or plate and set aside until cool enough to handle.
  • Meanwhile, strain your homemade chicken broth through a fine-mesh strainer. Discard any solids or impurities left behind in the strainer and reserve the chicken broth for later.
  • When chicken is cool enough to handle, shred or chop into small pieces. Set aside.

For the Caldo de Pollo

  • Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.
  • Add the celery, carrots, potatoes, corn, and lime juice. Add the homemade chicken broth to the pot and increase heat to high. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until carrots are tender.
  • Add the chicken back to the pot and mix in the zucchini, cabbage, cilantro. Season with salt and pepper, to taste and simmer for 5-10 minutes, or until zucchini is tender.
  • Serve garnished with all your favorite toppings including avocado, sliced jalapeño or serrano peppers, cilantro, lime wedges, or shredded cheese.


Calories: 424kcal | Carbohydrates: 31g | Protein: 54g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 159mg | Sodium: 1099mg | Potassium: 1283mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1312IU | Vitamin C: 71mg | Calcium: 105mg | Iron: 4mg
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