Caldo De Pollo Mexican Chicken Soup
I go crazy for this soup! I first stumbled upon Caldo De Pollo Mexican Chicken Soup at a local Mexican restaurant and was immediately hooked by the hearty potatoes, thick-cut carrots, and simple, crisp broth. My version is a warm and inviting “hug in a bowl” that uses a few clever shortcuts to get dinner on the table fast. It’s one of my favorite chicken recipes for feeding a crowd or meal prepping for a busy week.
Easy chicken soup recipe with stock, vegetables, spices, and fresh cilantro!
Why You'll Love This Caldo De Pollo Mexican Chicken Soup
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30-Minute Meal: Using rotisserie chicken makes this an incredibly fast weeknight dinner.
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Simple & Crisp: Unlike heavy stews, this broth is light enough to taste every fresh ingredient.
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Customizable Fixings: Load it up with rice, cheese, and lime to make it your own.
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Budget Friendly: Uses pantry staples and affordable root vegetables to feed up to 8 people.
Key Ingredients You'll Need
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Chicken Stock: The foundation of your soup; use a high-quality broth or bone broth for added collagen and gut-health benefits.
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Potatoes: Halved or quartered to provide a starchy, filling base that absorbs the savory broth.
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Carrots: Cut into thick coins to match the potatoes, ensuring they stay tender but not mushy.
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Rotisserie Chicken: A brilliant shortcut! Shredded and deboned chicken adds instant protein without needing to turn on the oven.
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Dried Oregano: A key herb in Mexican cooking that adds an earthy, slightly minty aroma to the caldo.
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Red Mole Paste: My secret ingredient for a deep, authentic flavor profile that sets this soup apart.
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Fresh Cilantro: Minced and stirred in at the end for a bright, herbaceous finish.
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Red Onion, Lime, & Rice: Traditional “fixings” served on the side to allow everyone to customize their bowl.
How to Make Caldo De Pollo Mexican Chicken Soup
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Boil the Broth: Pour the chicken stock into a large stock pot and bring it to a rolling boil.
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Cook the Veggies: Carefully add your potatoes and carrots. Keep the broth at a boil for about 10 minutes, or until the vegetables are fork-tender.
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Combine: Remove the pot from the heat. Stir in the shredded rotisserie chicken, dried oregano, mole paste, and minced cilantro.
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Steep: Let the soup sit for a few minutes off the heat. This allows the chicken to warm through and soak up the beautiful flavors of the broth and spices.
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Serve: Ladle into large bowls and serve with your choice of rice, tortilla strips, cheese, and a fresh squeeze of lime.
Stacie’s Tricks & Tips
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Thickness Matters: Cut your potatoes and carrots to the same thickness! This ensures they cook at the exact same rate, so you don’t end up with hard carrots and mushy potatoes.
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Sodium Secret: If you’re watching your salt intake, use low-sodium broth or dilute a standard box of stock with a little water.
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The Mole Touch: A little red mole paste goes a long way. It adds a complexity that mimics a soup that has been simmering for hours.
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The Best Pot: I use my Caraway Stock Pot (use code STACIE for a discount!) because its ceramic interior heats evenly and is large enough to feed the whole family without boiling over.
- Good Carb Choice. The best carb choice is the one you love most! Brown rice, white recipe, Mexican rice, any rice goes here. Cheese, tortilla strips, diced onion, lime, and fresh cilantro are all great side choices to mix into your caldo de pollo, chicken soup with brown rice. My twist on the classic Mexican soup is light. This is not soup but it very well can be with all the mix-ins. Load up on what you love and ensure you have all the fixing for your guests to enjoy! This feeds a crowd.
Storage & Meal Prep
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Fridge: Store in an airtight container for up to 5 days.
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The 24-Hour Rule: This soup actually gets better the next day! The flavors “marry” overnight, making the leftovers even more delicious than the first bowl.
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Reheating: Warm portions in a microwave-safe bowl. Tip: Top with a paper towel to prevent any oil from the broth from splattering!
This soup isn't complete without the fixings! Meal prep this for your week, the longer it sits the better it gets! You will notice the flavors become more strong over 24 hours. It is well worth the wait (if you can!).
Caldo De Pollo, Mexican Chicken Soup with Brown Rice
Equipment
- Large stock pot
- Cutting board
- Knife
Ingredients
- 2 32-ounce boxes of chicken stock
- 3 pounds small potatoes halved, or quartered
- 2 pounds carrots cut thick, or same thickness as potatoes
- 1 rotisserie chicken shredded, deboned
- 3 tablespoons dried oregano
- 2 tablespoons red mole paste
- ¼ cup fresh cilantro minced
Sides
- Rice any
- Tortilla strips
- White corn tortillas
- Red onion diced
- Cheese
- Limes halved
Instructions
- In a large stock pot, bring broth to a boil. Carefully add in your potatoes and carrots.
- Keep at a boil for about 10 minutes or until fork tender.
- Remove from the heat, add chicken, oregano, mole paste, and cilantro.
- Mix together to allow all ingredients to settle and heat through.
- Serve with fixings. Enjoy!
- Store in airtight container for up to 5 days. Reheat portions in microwaveable bowl topped with a paper towel to prevent splattering oil.
Notes
Frequently Asked Questions
What is Caldo De Pollo?
Caldo De Pollo is a traditional Mexican chicken soup made with a clear, savory chicken broth, large chunks of vegetables like carrots and potatoes, and shredded or whole pieces of chicken. It is typically served as a main course and is highly customizable with various toppings such as Mexican rice, fresh lime juice, chopped cilantro, and diced onions.
How do I thicken Caldo De Pollo broth?
To thicken Caldo De Pollo broth without losing its signature clarity, you can mash one or two of the cooked potatoes directly into the soup. Alternatively, serving the soup over a scoop of Mexican rice will naturally thicken the consistency as the rice absorbs the liquid. For a richer flavor and slightly heavier body, using a high-quality bone broth instead of standard chicken stock is recommended.
Can I use raw chicken for Caldo De Pollo?
Yes, you can use raw chicken for Caldo De Pollo by simmering bone-in chicken thighs or breasts directly in the broth until fully cooked, which usually takes about 20–30 minutes. However, using a pre-cooked rotisserie chicken is a popular time-saving shortcut that allows you to have a flavorful meal ready in half the time while still maintaining the authentic taste of the dish.
Is Caldo De Pollo gluten-free?
Caldo De Pollo is naturally gluten-free as it is primarily made from chicken, vegetables, and rice. To ensure the dish remains gluten-free, always check the labels on your chicken stock and mole paste to verify they do not contain hidden thickening agents or wheat-based additives. Serving the soup with corn tortillas rather than flour tortillas also maintains its gluten-free status.
What vegetables are traditionally in Mexican Chicken Soup?
Traditionally, Mexican Chicken Soup or Caldo De Pollo contains hearty root vegetables like carrots and potatoes, but it often includes zucchini (calabacita), corn on the cob (elote), and chayote. These vegetables are typically cut into large, thick pieces so they can withstand the boiling broth without falling apart, providing a rustic and filling texture to the soup.
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