Name: Caldo de Pollo Mexican Chicken Soup Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil divided; 5 bone-in skinless chicken thighs; 1 large onion chopped; 1 jalapeno pepper minced (optional); 4 medium carrots sliced 1/2-inch thick; 4 stalks celery sliced into 1/2-inch thick; 3 medium Yukon gold potatoes chopped into 1-inch chunks; 6 garlic cloves minced; 2-3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander seeds; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 15 oz. can fire roasted tomatoes with juices; 1 4 oz. can mild diced green chiles; 9 cups low sodium chicken broth; Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained; 2 chayote, peeled, cored, chopped into 1” cubes; 1 tablespoon lime juice; 1/4 cup chopped cilantro; Avocado slices; Diced tomatoes; Chopped cilantro; Sour cream; Lime juice; Hot sauce

There’s nothing like the comforting warmth of a homemade soup that feels like a hug in a bowl. This Caldo de Pollo Mexican Chicken Soup Recipe is exactly that—rich, flavorful, and loaded with fresh veggies and tender chicken that make it a household favorite every time I pull it out. It’s a perfect go-to when you want something nourishing yet bursting with Mexican-inspired zest.

A white bowl filled with a thick, chunky soup that has a rich red broth base. The soup holds many ingredients including shredded meat, orange carrot slices, yellowish corn kernels, diced green celery, and chopped tomatoes, all mixed well together. On top, there are fresh chunks of bright green avocado and two avocado slices arranged side by side, sprinkled with finely chopped herbs. The bowl sits on a white marbled surface with scattered green parsley leaves around and a half avocado placed nearby. A striped white and red cloth is partly visible on the right side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Caldo de Pollo Mexican Chicken Soup Recipe
Top Tip
How to Serve Caldo de Pollo Mexican Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caldo de Pollo Mexican Chicken Soup Recipe

Why You'll Love This Recipe

Coming from someone who’s made a lot of soups, I can say this Caldo de Pollo Mexican Chicken Soup Recipe is a cozy classic with just the right balance of vibrant flavors and hearty ingredients. Plus, its fuss-free process means you’re not stuck in the kitchen all day!

Rich, layered flavors: The combination of spices, fire-roasted tomatoes, and green chiles creates a depth that’s super satisfying.
Wholesome vegetables: Carrots, celery, potatoes, and chayote add great texture and nutrition, making this soup a one-pot meal.
Juicy, tender chicken: Searing the chicken beforehand locks in flavor and keeps it moist even after simmering.
Customizable spice level: You can easily adjust the heat, which is perfect for families with picky eaters or spice lovers.

A large white pot filled with a rich, reddish-brown soup that has many colorful ingredients floating on top. There are small cubes of light yellow potatoes, bright orange carrot slices, and bits of white and green celery scattered throughout. Shredded pieces of light brown meat are mixed evenly in the soup, with finely chopped green herbs sprinkled over the surface. A metal spoon is standing upright in the pot, and the pot rests on a white marbled surface with some green leaves softly scattered around. In the background, there are some lime wedges and half an avocado visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe marries simple, fresh ingredients with bold, aromatic spices that work in harmony to deliver that signature Mexican chicken soup taste. Here’s a quick rundown of what you’ll need and why each plays its part:

Flat lay of fresh bone-in skinless chicken thighs with clean white shells of two brown eggs nearby, a large peeled and chopped onion, one whole bright green jalapeno pepper, four medium peeled and sliced orange carrots, four stalks of crisp celery cut into thick slices, three medium Yukon gold potatoes chopped into chunks, six whole garlic cloves, small white ceramic bowls each holding ground chili powder, ground cumin, dried oregano, ground coriander seeds, smoked paprika, salt, and black pepper, one small white bowl filled with fire roasted tomatoes with juices, another small white bowl with mild diced green chiles, a small white bowl with golden olive oil, fresh ears of corn with bright yellow kernels partially husked, two whole green pear-shaped chayote squash, one lime cut in half, a small pile of fresh green cilantro leaves, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For searing the chicken and sweating the veggies, adding subtle fruity notes.
Chicken thighs (bone-in, skinless): They provide more flavor and stay juicier than breasts when cooked long enough.
Onion & jalapeno pepper: The aromatic base that sets a gentle heat and depth.
Carrots & celery: Classic soup vegetables that bring sweetness and crunch.
Yukon gold potatoes: Creamy texture once cooked, which balances the broth.
Garlic: Adds an unmistakable savory kick.
Chili powder, ground cumin, oregano, coriander, smoked paprika, salt, & pepper: The spice blend infuses warmth and earthiness essential in Caldo de Pollo.
Fire roasted tomatoes & diced green chiles: For a smoky, slightly tangy flavor that’s incredibly comforting.
Low sodium chicken broth: The heart of the soup, giving it body without overwhelming saltiness.
Corn & chayote: For adding sweetness and a unique fresh crunch that elevates the texture.
Lime juice & cilantro: Bright finishing touches that bring freshness and balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Caldo de Pollo Mexican Chicken Soup Recipe is how flexible it is. You can tweak the spice level, swap veggies, or even adjust the protein to suit your family's taste or whatever you’ve got on hand.

Variation: Sometimes I use shredded rotisserie chicken if I’m short on time. It still tastes wonderful, and you simply add the cooked chicken at the end instead of searing it.
Less spice: I’ll leave out the jalapeño and dial down chili powder for my kids, then add a dash of hot sauce to my own bowl later.
Seasonal swaps: Feel free to toss in zucchini, yellow squash, or even sweet potatoes if chayote isn’t available.

Step-by-Step: How I Make Caldo de Pollo Mexican Chicken Soup Recipe

Step 1: Sear the Chicken for Maximum Flavor

Start by heating 2 tablespoons of olive oil in a large Dutch oven over high heat until it’s shimmering hot—that sizzling sound is exactly what you want. Add the bone-in, skinless chicken thighs, and sear them until golden brown on each side, about 4-5 minutes per side. Don’t rush this step—it locks in juices and adds a beautiful depth of flavor. Once seared, remove the chicken to a plate, but don’t clean the pot because those browned bits will build your soup’s flavor base.

Step 2: Sauté the Aromatics and Veggies

Add the remaining tablespoon of olive oil to the pot and toss in the diced onion and minced jalapeño (if you’re using it). Let them cook for about 3 minutes until fragrant and softened. Then add the sliced carrots, celery, potatoes, and all your spices: chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Stir and cook for another 3 minutes, followed by the minced garlic for about 30 seconds until everything smells amazing and your kitchen starts to feel cozy.

Step 3: Add Liquids and Simmer

Now, put the seared chicken right back in the pot. Add the fire-roasted tomatoes with their juices, the diced green chiles, and pour in the low sodium chicken broth. Give everything a good stir, cover it, and bring it to a boil. Once boiling, reduce your heat to a gentle simmer and keep it uncovered for about 20 to 25 minutes. This is when the chicken cooks through and the veggies start to meld into that signature soup base.

Step 4: Final Veggies and Chicken Prep

Carefully remove the chicken onto a cutting board to cool slightly, then add the corn and peeled, chopped chayote to the pot. Let those simmer for another 10 minutes, which softens the chayote into perfect bite-size pieces. Meanwhile, shred the chicken off the bones (it’s easier to do when it’s still warm). For the authentic experience, you can also serve the chicken halves whole, but I adore that shredded texture mixed throughout the broth.

Step 5: Bring it All Together

Once the chayote is tender, stir the shredded chicken back into the pot, squeeze in the lime juice, and toss in the chopped cilantro. Give everything a final gentle heat through, then it’s ready to serve. I like to ladle it over rice for a heartier meal, but it’s equally good on its own as a light, nourishing soup.

Top Tip

Making this Caldo de Pollo taught me a key lesson: don’t rush the searing step and simmering times. Those initial minutes make a difference that really shines through in the final bowl. The slow simmer lets all the flavors melt together perfectly.

Perfect Sear: Make sure the chicken skin side doesn’t touch the bottom immediately to avoid sticking; give it a minute before flipping.
Season Early: Adding spices with the veggies to toast a bit brings out their nuttiness and complexity.
Soft Veggies: Cut veggies uniformly so everything cooks evenly and your chayote gets that tender texture we want.
Don’t Skip the Lime & Cilantro: Those final touches brighten the soup marvelously, so add them last.

How to Serve Caldo de Pollo Mexican Chicken Soup Recipe

Mexican Chicken Soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with creamy avocado slices, fresh diced tomatoes, a handful of cilantro, a dollop of sour cream, and a final squeeze of lime. If you like it spicy, a few drops of your favorite hot sauce or sliced fresh jalapeños on top add a nice kick. These garnishes add texture contrast and really personalize your bowl.

Side Dishes

I usually keep the sides simple. Warm corn tortillas or crispy tostadas pair beautifully, along with a crisp green salad or Mexican street corn salad for a festive touch. If you want to keep things homestyle, some fluffy white rice is always perfect alongside.

Creative Ways to Present

For a special occasion, I like serving the soup in big rustic bowls with little ramekins of toppings on the side so everyone can garnish their own. Another fun idea is to add some black beans or hominy for a twist on the traditional. It's always a hit to place lime wedges and extra chili powder close by for guests to customize their spice level.

Make Ahead and Storage

Storing Leftovers

I let the soup cool at room temperature, then store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, which makes for an even better lunch the next day. Just keep your garnishes separate until you serve.

Freezing

This soup freezes beautifully. I recommend removing the chicken from the bones and shredding it before freezing to save space and make reheating easier. Freeze in portions with some broth and veggies in zip-lock bags or containers for up to 3 months.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens during storage, just add a splash of broth or water. Avoid boiling aggressively to keep the chicken tender and the veggies intact.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! You can use bone-in chicken breasts, though they tend to dry out faster. I recommend searing them well and checking for doneness around 20 minutes to avoid overcooking. The soup will still be flavorful and satisfying.

What if I can’t find chayote?

No worries if chayote isn’t available. You can substitute baby squash, zucchini, or even sweet potatoes. The key is to add a mild squash that absorbs the flavors and adds that slight sweetness and texture to the soup.

How spicy is this Caldo de Pollo Mexican Chicken Soup Recipe?

This recipe has a gentle warmth with the jalapeño and chili powder, but it’s very adaptable. For a kid-friendly version, just omit the jalapeño and reduce chili powder and pepper. You can always spice it up at the table with hot sauce or fresh chiles.

Can I make this soup ahead of time?

Yes! You can chop and prep all your vegetables a day in advance and refrigerate them. The soup itself keeps well refrigerated for a few days, and the flavors even improve after sitting for a bit. Just add fresh toppings right before serving for the best experience.

Final Thoughts

This Caldo de Pollo Mexican Chicken Soup Recipe is one of those special dishes that reminds me of home and family gatherings. It’s simple, humble, and so satisfying—like an edible hug filled with flavor and comfort. I hope you enjoy making it as much as I do and that it becomes one of your go-to recipes whenever you’re looking for a hearty, healthy, and delicious soup.