Caldo de Pollo


Authentic Mexican chicken soup Caldo de Pollo will surprise with its deep comforting flavor and will remind you of your moms soup. Sopa de Pollo is one of the best soup i ever tried!

Caldo de Pollo

Who doesn’t like a good soup on a cold day? With easy ingredients like in this soup, everyone can make this dish from scratch.

When you cook this Mexican chicken soup, your entire house smells absolutely fantastic. The broth turns out so rich and thick, full of flavors and just incredible! Also try my Caldo de Res Recipe

Caldo de Pollo

How to make caldo de pollo.

  • Start with some good big pieces of chicken. I know some people even use whole chicken for a pot of broth. I prefer just a few thicken thighs, when you cook it for a few hours, the broth turns out very rich. 
  • Vegetables. My favorite vegetable combination for Sopa de Pollo is of course corn, carrots, chayote ( Mexican squash), zucchinis, onion. Sometimes i add chopped cabbage, or even sliced tomato. Be creative and explore new flavors! 
  • Cooking time for Caldo de Pollo varies from 2 to 3 or even 4 hours. I usually cook it for 2 hours and then additionally for another 40 , after i add all the veggies.
  • Zucchinis cooked fast so we add them last. I dont really like how overcooked zucchinis taste. They will basically just dissolve in the broth if you will cook them longer then 1 hour. 
  • GARNISH. My favorite part!! I love to garnish my bowl of soup with just about everything- avocado, jalapenos, sour cream, cilantro, lime, chopped scallions….

First i tried Caldo de Pollo in a Mexican restaurant in San-Francisco and instantly fell in love. Once i learned how easy is it to make at home, i started to cook it every week, thats how it is!

Also this soup is KETO and low carb ( just leave that corn aside) ! Enjoy!

Caldo de Pollo

Thank you for reading and trying my recipes. Your opinion is very important for me! Please leave a comment below if you made this dish! Also tag me and follow on INSTAGRAM at @myberrymaple .

5 from 13 votes
Caldo de Pollo
Prep Time
5 mins
Cook Time
2 hrs 40 mins
Total Time
2 hrs 45 mins
 
Authentic Mexican chicken soup Caldo de Pollo will surprise with its deep comforting flavor and will remind you of your moms soup. Sopa de Pollo is one of the best soup i ever tried!
Course: Main Course, Soup
Cuisine: Mexican
Keyword: mexican soup, soup
Servings: 6 servings
Calories: 295 kcal
Author: Tatiana Shifruk
Ingredients
  • 5 chicken thighs you can use 1 whole chicken as well
  • 1 large carrot sliced
  • 2 chayote cubed
  • 2 zucchinis sliced
  • 1 gallon water
  • 2 corn caut in thirds
  • 1 onion sliced
  • salt and pepper to taste
  • 1 bay leaf
Instructions
  1. Wash chicken thighs and put them in to a big pot, full of water(i used frozen chicken). Cook over slow-medium heat for 2 hours.

  2. Add all the veggies in to the broth except zucchinis. Cook for additional 40 minutes. Add zucchinis and cook for 10 minutes over slow heat.

  3. Garnish soup with avocado, sour cream, cilantro, lime, green onions

Recipe Notes

FOR KETO please reduce your corn intake.

Nutrition Facts
Caldo de Pollo
Amount Per Serving
Calories 295 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 92mg 31%
Sodium 121mg 5%
Potassium 885mg 25%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 3g
Protein 19g 38%
Vitamin A 4.1%
Vitamin C 34.6%
Calcium 8.1%
Iron 25.1%
* Percent Daily Values are based on a 2000 calorie diet.
 

PIN ME:) Caldo de Pollo


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16 Comments

  1. This soup looks sooo good! It sounds so flavorful and healthy too!

  2. Amanda Mason

    I’m loving this recipe! Full of flavor and protein! I’ve been looking for more recipes to make on Sunday’s so they are ready for me to take to lunch during the week!

  3. I love Mexican food. Your recipe is so flavorful. I will try this soon and let you know. Thanks for sharing

  4. Perfect to add to the arsenal of fall and winter soups! There are so many delicious vegetables going on in here but I also love how reminiscent this is of classic chicken soup.

  5. Marisa Franca

    This soup looks amazing and your photos are drool worthy!! I’m fascinated my the ingredients! How do you eat a partial ear of corn when it’s in soup? Do you wait until the soup cools so that you can pick up the corn and eat it? I’m dying to make this recipe because it does look so good – I certainly don’t want to break any rules of etiquette here.

  6. I love Mexican food and your recipe sounds and looks so tasty! Perfect for the upcoming cold months!

  7. This sounds delicious, I’m not surprised you make it every week! This is perfect for this time of the year, so warming and healthy!

  8. I’m always looking for new soup recipes. This will be perfect for fall and winter!

  9. Kelly Anthony

    I LOVE Mexican food. Eat it weekly (at least) and I cannot believe I’ve yet to try caldo de pollo! Looks so hearty and comforting! Thank you for the recipe! SO much 🙂

  10. Oh, this looks so good. Very similar to a recipe my mom made in winter. Chicken, veggies, corn.. So much favors in one pot. Yum….

  11. Ahhh! We have a similar soup in Panamá. We make it in a giant, tall pot that comes up to my hip. The funny part about it is that all the things in it are HUGE. I’m looking forward to trying the Mexican take on this classic dish.

  12. Wow! This looks so healthy and vibrant! I’ve never had a soup like this before, trying this soon as we’re always so excited to try new things!

  13. My family loved this recipe! So comforting and perfect for a cold day!!

  14. Wilhelmina Wessel

    This soup is one I’ll make again and again!

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