Jump to Recipe

This Caldo de Pollo recipe is a big chunky Mexican chicken soup crowded with fresh corn on the cobb, zucchini, carrots, cabbage, onion and garlic all simmered in a richly flavored broth. 

pot of chicken and vegetable stew

This easy one pot Mexican chicken soup is rich and flavorful and loaded with healthy ingredients.  

white pot with chicken and vegetable stew

What is Caldo de Pollo

It’s a  big pot of Mexican soup crowded with ingredients so it’s really more like a stew.   

Caldo de Pollo Recipe

Lots of fresh organic produce make it to the list of caldo de pollo ingredients!

  • Extra-virgin olive oil
  • Boneless chicken breast or thighs
  • Onion, cut in half then into quarters
  • Garlic, minced
  • Canned diced tomatoes
  • Chicken broth
  • Bay leaf
  • Dried oregano
  • Red potatoes
  • Carrots
  • Corn on the cob
  • Zucchini
  • Green cabbage
  • Cilantro
  • Lime

How to Make Caldo de Pollo

  1. Brown chicken:  Heat the oil in a large Dutch oven (Le Creuset) over medium high heat and cook the chicken on each side.
  2. Stir in onion and garlic:  Add the onion and garlic and cook for another few minutes.
  3. Add tomatoes, broth and seasoning:  Stir in the tomatoes, chicken broth, oregano and bay leaf.
  4. Simmer:  Cover and cook for 30 minutes.
  5. Add potatoes, carrots and corn:  Add the potatoes, carrots and corn and cook for another 15 minutes.
  6. Add zucchini and cabbage:  Add zucchini and cabbage and cook for another 10 minutes.
  7. Garnish:  Garnish each bowl with chopped green onion, cilantro sprigs, avocado slices, jalapenos and lime wedges.

pot of Mexican chicken and vegetable soup (caldo de pollo)

Serving Suggestions

More Mexican Soup Recipes You’ll Love

pot of Mexican chicken soup (caldo de pollo)
Yield: 4 servings

Caldo de Pollo

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Caldo de Pollo is a Mexican chicken soup that's crowded with fresh corn, zucchini, carrots, cabbage all simmered in a richlly flavored broth.

Ingredients

  • 2 tablespoons olive oil
  • 2-1/2 pounds boneless chicken thighs (or breasts)
  • 1 onion, cut in half then into quarters
  • 3 cloves garlic, minced
  • 1 14-1/2 ounce can diced tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 3-4 red potatoes, cut into quarters
  • 3 carrots, peeled and cut in 1 inch pieces
  • 2 ears of corn, shucked and cut into 1-inch pieces
  • 1 zucchini, cut in slices
  • 1/4 head green cabbage, cored and cut into chunks
  • 1/4 cup fresh cilantro
  • freshly ground black pepper to taste

Instructions

  1. Heat the oil in a large Dutch oven (Le Creuset) over medium high heat. Add the chicken and cook on each side for about 3 minutes each or until each side has browned.
  2. Add the onion and garlic and cook for another 3 to 4 minutes.
  3. Add the canned tomatoes, chicken broth, oregano and bay leaf. Bring to a boil and reduce to a simmer. Cover and cook for 10 minutes.
  4. Add the potatoes, carrots and corn and cook for another 10 minutes.
  5. Add the zucchini and cabbage and cook for another 10 minutes.
  6. Add a few heaping spoonfuls of Spanish rice to each bowl then ladle the soup into the bowls.
  7. Serve with chopped green onion, cilantro sprigs, lime wedges and warm tortillas.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 810Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 282mgSodium: 1408mgCarbohydrates: 81gFiber: 11gSugar: 13gProtein: 67g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

© Deborah
Cuisine: Mexican / Category: Soup