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 chayote, peeled, cored, chopped into 1-inch cubes; corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained; 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; 1 tablespoon lime juice; 1/4 cup chopped cilantro (more or less to taste); Avocado slices; Chopped tomatoes; Sour cream; Lime wedges; Hot sauce

There’s something deeply comforting about a bowl of homemade chicken soup, but few versions tick all the boxes quite like the Caldo de Pollo Mexican Chicken Soup Recipe. It’s not just soup—it’s a warm hug in a bowl, full of rich flavors, wholesome veggies, and a little bit of soul from traditional Mexican cooking.

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

This Caldo de Pollo Mexican Chicken Soup Recipe is one of those go-to dishes that feels fancy but is easy enough to whip up on a weeknight. It’s packed with fresh ingredients and a subtle spice kick that doesn’t overwhelm—perfect if you want something healing and satisfying without hassle.

Hearty and nutritious: Loaded with vegetables like potatoes, carrots, and chayote that soak up all the flavors beautifully.
Balanced spice level: The jalapeño and chili powder add just enough warmth for flavor without hiding the chicken’s natural savoriness.
Customizable: You can swap chayote for other squashes or adjust the heat to please your family or friends.
Authentic and comforting: It brings a taste of traditional Mexican home cooking that feels both fresh and nostalgic.

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

The magic of this Caldo de Pollo Mexican Chicken Soup Recipe really comes through in the fresh, whole ingredients that blend together perfectly. Each plays a role, whether it’s the tender chicken thighs, aromatic spices, or those slightly sweet and crunchy veggies that add dimension.

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

Chicken Thighs: Bone-in and skinless works best for juicy, flavorful meat that stays tender during simmering.
Onion & Garlic: Add foundational savory notes that marry well with the spices.
Jalapeño: Gives a gentle heat and authentic Mexican touch; omit or reduce if you prefer mild.
Carrots & Celery: Classic soup staples that soften nicely while bringing sweet and slightly aromatic depth.
Potatoes: Yukon golds hold their shape well and absorb broth flavors like a sponge.
Chayote: A unique, lightly sweet squash that adds interesting texture—totally worth seeking out!
Fire Roasted Tomatoes & Green Chiles: These boost the broth’s richness with a smoky, slightly tangy element.
Chicken Broth: Low sodium lets you control the flavor without it becoming overly salty.
Spices (Chili powder, Cumin, Oregano, Coriander, Smoked Paprika): Blend to create that warm, earthy backbone unique to Mexican soups.
Corn: Adds sweet bursts and extra texture, especially if you toss in fresh corn on the cob.
Lime Juice and Cilantro: Brighten and freshen up the finished soup—these last-minute touches make all the difference.

📝

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

I love how adaptable this Caldo de Pollo Mexican Chicken Soup Recipe is. Over time, I’ve tweaked the spice levels and veggies depending on who’s coming to my table, and you should feel free to do the same. It’s your kitchen, your rules!

Mild Version: For kids or sensitive palates, I dial down the jalapeño and chili powder, sometimes skipping hot sauce altogether—still delicious, just gentler.
Rotisserie Shortcut: When I’m short on time, I toss in shredded rotisserie chicken at the end and simmer just long enough to bring it all together.
Vegetarian Twist: Swap chicken broth for rich vegetable broth and skip the chicken—instead, boost veggies like corn, potatoes, and chayote for a hearty meatless soup.
Seasonal Swaps: In winter, I sometimes add diced butternut squash instead of chayote for an even sweeter touch.

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. When it’s hot, place the chicken thighs skin-side down (even skinless, searing helps brown them nicely). Let them get golden brown—don’t rush this part, it locks in flavor. Once both sides are nicely seared, remove the chicken and set aside on a plate. Don't clean the pot; those browned bits give your broth extra depth.

Step 2: Cook the Onion, Jalapeño & Veggies

Add another tablespoon of olive oil to your pot and toss in the chopped onion and minced jalapeño. Let them soften for about 3 minutes. Then stir in the carrots, celery, and potatoes along with all your ground spices—chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Let this mix cook for about 3 minutes to wake up those aromas before adding the garlic. Garlic only needs about 30 seconds so it doesn’t burn and turn bitter.

Step 3: Bring It All Together with Broth & Tomatoes

Return the chicken to the pot, then pour in the fire roasted tomatoes with their juices, diced green chiles, and chicken broth. Cover the pot and bring everything to a boil. Once boiling, reduce to a simmer and leave it uncovered for 20–25 minutes so the chicken can cook through and the vegetables start to soften.

Step 4: Add Corn & Chayote, Finish the Soup

Remove the chicken onto a cutting board to shred or chop as you like. While you do that, add the chayote and corn to the soup. Simmer gently for another 10 minutes until the chayote is tender. Then stir the shredded chicken back in along with the lime juice and chopped cilantro. Give it one last warm-up and get ready to serve!

Top Tip

I’ve made this soup countless times, and a few tricks make all the difference for a stellar result every time. These tips come straight from my kitchen experiments and have helped me avoid common pitfalls.

Sear, don’t boil: Taking the time to brown the chicken before simmering amps up the flavor exponentially.
Spice Gradually: Add your chili powder and jalapeño in small amounts first; you can always add more toward the end.
Keep Potatoes Submerged: Make sure potatoes stay covered by broth as they cook, or they won’t soften evenly.
Don’t Overcook Chicken: Check tenderness often; when it pulls apart easily, it’s done—overcooked chicken dries out quickly.

How to Serve Caldo de Pollo Mexican Chicken Soup Recipe

Mexican chicken soup - Serving Suggestion

Garnishes

I never serve this soup plain—add fresh garnishes for brightness and texture. Cubed avocado is my favorite because it adds creaminess without any fuss. Fresh tomatoes, chopped cilantro, a squeeze of lime, and a drizzle of sour cream round things out perfectly. And if you like a little heat, a few drops of your favorite hot sauce on top really bring it to life.

Side Dishes

I often ladle this Caldo de Pollo over steamed white rice or serve it alongside warm corn tortillas. Both are great for soaking up all that flavorful broth. A simple Mexican street corn salad or a fresh green salad with lime dressing also pairs beautifully if you want more veggies on the side.

Creative Ways to Present

For gatherings, I sometimes serve this soup family-style in a big rustic pot, letting everyone customize their bowl with garnishes. Another fun idea is to hollow out small bread bowls—little Mexican twist on comfort food that always gets people talking!

Make Ahead and Storage

Storing Leftovers

Leftover Caldo de Pollo keeps beautifully in an airtight container in the fridge for up to 3 days. I recommend storing some broth separately if possible. This prevents the potatoes from getting mushy, and the chicken stays tender and juicy.

Freezing

I’ve frozen this soup several times with great results. Be sure to cool it completely before transferring to freezer-safe containers. Because of the starchy potatoes, texture may shift slightly but reheating gently helps maintain a great mouthfeel.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of broth or water helps loosen the soup if it thickened during storage. Avoid microwaving too long, or the chicken can dry out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in Caldo de Pollo?

Yes! You can use bone-in chicken breasts, but they tend to be leaner and can dry out more easily, so keep a close eye on them while simmering. They’re done when they shred easily with a fork, usually around 20 minutes.

What if I can't find chayote for the soup?

If chayote isn’t available, you can substitute baby squash or any mild winter squash you like. The flavor is subtly sweet and fresh, so zucchini or yellow squash are also fine alternatives in a pinch.

How spicy is this Caldo de Pollo recipe?

This recipe offers a gentle level of heat from the jalapeño and chili powder. You can easily adjust the spice by reducing or omitting the jalapeño and cutting back on chili powder to suit your taste or make it kid-friendly.

Can I prep ingredients ahead to save time?

Absolutely! Most vegetables can be chopped a day in advance and stored in airtight containers. Just keep the potatoes submerged in water to prevent browning. This makes assembling the soup quick and easy when you’re ready to cook.

Final Thoughts

This Caldo de Pollo Mexican Chicken Soup Recipe holds a special place in my heart—it’s the recipe I turn to when I want something comforting yet full of vibrant flavors that feel like home. Sharing it with you is like pulling up a chair in my kitchen and passing you a warm bowl myself. I hope you’ll enjoy making and savoring it as much as I do.