Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Caldo de Pollo (Mexican Chicken Soup)
A nourishing chicken-and-vegetable soup with rice, lime, and fresh garnishes.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Start the Broth: Place the chicken in a large pot with the water, half an onion, garlic, and tomatoes; bring to a boil and skim off any foam.
- 2
Simmer: Reduce to a gentle simmer and cook for 25 minutes until the chicken is nearly done.
- 3
Add Vegetables: Add the carrots, potatoes, chayote, corn, and rice and simmer until tender, about 20 minutes.
- 4
Season: Add salt to taste; the broth should be clean and savoury.
- 5
Rest: Skim any excess fat from the surface.
- 6
Serve: Ladle into bowls with chicken and vegetables, and serve with cilantro, chopped onion, lime wedges, and warm tortillas.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
43 g
Protein
10 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Caldo de pollo is a Mexican home-cooking staple, a clear chicken and vegetable broth built around whatever combination of root vegetables and squash a household has on hand — chayote and corn are common regional additions that distinguish it from a plainer chicken soup. The garnishes added at the table, lime, cilantro, and raw onion, let each diner adjust the bowl to their own taste.
Listahan note
This version starts the chicken simmering in water with aromatics before any vegetables go in, so the broth itself has time to build flavor from the bones and skin before the vegetables are added to cook through in the same pot.
Technique cues
- Skimming the foam off the broth as it comes to a boil keeps the finished soup clear instead of cloudy.
- Simmering the chicken gently for twenty-five minutes before the vegetables go in lets the meat nearly finish cooking on its own, so the vegetables don't overcook waiting for it.
- Chayote holds its shape and stays mild in a simmering broth, adding a different texture from the potato and carrot without pulling the soup's flavor in a new direction.
- Skimming excess fat from the surface before serving keeps the broth tasting clean rather than greasy.
Kitchen flow
- Parallel prep
- While Caldo de Pollo (Mexican Chicken Soup) simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the bone-in chicken pieces.
- Make-ahead
- Caldo de Pollo (Mexican Chicken Soup) is a genuine make-ahead dish — it actually tastes better the next day once bone-in chicken pieces have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Caldo de Pollo (Mexican Chicken Soup) is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the bone-in chicken pieces. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Caldo de Pollo (Mexican Chicken Soup) soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the bone-in chicken pieces.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1kg bone-in chicken pieces
Main protein or body
Purpose: kg bone-in chicken pieces gives Caldo de Pollo (Mexican Chicken Soup) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 carrots, 2 potatoes, 1 chayote, and 1 corn cob
Structural base
Purpose: carrots, 2 potatoes, 1 chayote, and 1 corn cob defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 onion, 3 cloves garlic, and 2 tomatoes
Aromatic base
Purpose: onion, 3 cloves garlic, and 2 tomatoes creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
50g white rice
Structural base
Purpose: g white rice defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 litres water
Flavor support
Purpose: litres water supports the balance of Caldo de Pollo (Mexican Chicken Soup) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve the lime, cilantro, and chopped onion on the side rather than stirred in, since caldo de pollo is meant to be seasoned individually at the table.
- Warm tortillas are the traditional accompaniment, meant for tearing and dipping into the broth rather than serving as a side starch.
- This soup keeps improving over a day or two in the fridge, as the broth continues to pick up flavor from the bones.
Ingredient swaps
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the bone-in chicken pieces.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the bone-in chicken pieces.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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