Caldo De Pollo (Mexican Chicken Soup)
Comforting, restorative, and deeply rooted in tradition, Caldo De Pollo is the kind of soup that nourishes both body and soul.
Every bowl is layered with tender chicken, aromatic spices, and soft vegetables, all simmered together to create a broth that feels like home. The addition of seasoned rice, creamy avocado, and fresh cilantro brings warmth, brightness, and authenticity—transforming simple ingredients into a bowl of true Mexican comfort.
This is the soup families turn to when they want healing, connection, and the unmistakable taste of love simmered slow.
Why People Will Love This Caldo De Pollo (Mexican Chicken Soup) Recipe:
It carries the warmth of true Mexican home cooking, with layers of flavor built from slow simmering, aromatic spices, and tender chicken that feels nourishing and soulful.
The broth is both comforting and restorative, offering a soothing balance of richness, warmth, and lightness—perfect for cold days, sick days, or moments when the body craves gentle nourishment.
The combination of rice, avocado, and cilantro adds depth and texture, creating a bowl that’s hearty yet refreshing, creamy yet bright, satisfying yet not heavy.
It’s simple, honest food made from everyday ingredients, proving that comfort doesn’t require complexity—just patience, care, and the right balance of flavors.
Each serving is customizable and deeply personal, allowing everyone to add more rice, extra cilantro, or a generous slice of avocado to build their perfect bowl.
It feels like a hug in soup form, offering the kind of warmth, nostalgia, and connection that only a beloved family recipe can deliver.
Key Ingredients:
Chicken broth and bouillon form the heart of the soup, creating a rich, savory foundation that carries warmth in every sip—comfort built from simple, honest ingredients.
Tender chicken tenders slowly simmer until they’re soft enough to shred, infusing the broth with natural sweetness and transforming the soup into something truly nourishing.
Granulated garlic and ground cumin add depth and aroma, bringing earthy, familiar Mexican flavors that anchor the soup with warmth and authenticity.
White onion melts gently into the broth, giving the soup a subtle sweetness that balances the spices and enhances the overall richness.
Fluffy rice seasoned with chili powder turns each bowl into a satisfying meal, adding body, warmth, and the comforting texture that makes Caldo De Pollo so beloved.
Creamy avocado and fresh cilantro brighten the bowl at the end, adding coolness, color, and a burst of freshness that elevates the entire dish from simple to soulful.
Expert Tips
Build flavor from the very beginning.
Simmering the chicken directly in the broth with bouillon, spices, and aromatics infuses the liquid with a deep, layered flavor that canned broth alone can’t achieve.
Don’t rush the simmer.
Allowing the chicken to gently simmer—not boil—keeps the meat tender and prevents it from becoming tough or stringy. Low and slow is what gives this soup its soothing, delicate taste.
Shred the chicken while it’s warm.
Warm chicken fibers pull apart more cleanly, creating soft, tender shreds that blend into the broth instead of forming dry chunks.
Add the onions later to preserve their sweetness.
By simmering the onions during the last few minutes rather than from the start, you keep their flavor bright and their texture tender—not mushy—adding subtle sweetness and balance.
Keep the rice separate for a cleaner, more customizable bowl.
Cooking the rice on the side prevents it from absorbing all the broth and swelling too much. This keeps the soup fresh, allows each person to control their ratio, and makes leftovers far better.
Use high-quality broth for best depth.
Because this soup is broth-forward, using a richer, more flavorful broth (or adding a pinch of chicken bouillon powder) amplifies the comfort and aroma.
Garnish right before serving for maximum brightness.
Fresh cilantro and avocado add vibrant contrast to the warm soup. Adding them too early dulls the flavors and causes the avocado to soften too quickly.
Taste and adjust at the end.
The broth develops layers as it simmers—bouillon, chicken juices, and spices evolve over time. A final seasoning check ensures the flavors land perfectly balanced.
Caldo De Pollo (Mexican Chicken Soup)
Ingredients
For the Soup Stock
6 cups chicken broth
1 cup water
1¼ pounds chicken tenders
3 extra-large chicken bouillon cubes
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
Salt and black pepper, to taste
½ large white onion, chopped (adjust to taste)
For the Rice
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
For Garnish
1 avocado, peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped
Instructions
1. Build the Soup Base
In a large pot, combine the 6 cups of chicken broth, water, chicken tenders, bouillon cubes, olive oil, granulated garlic, cumin, salt, and black pepper.
Bring the mixture to a boil.
2. Simmer and Shred the Chicken
Once boiling, reduce the heat, cover the pot, and let the soup simmer until the chicken is fully cooked—about 25 minutes.
Remove the chicken and gently shred it with two forks.
Return the shredded chicken to the pot, add the chopped onion, and continue simmering for another 5 minutes to soften the onion and deepen the flavor.
3. Prepare the Rice
In a separate saucepan, bring the remaining 2 cups of chicken broth, white rice, and chili powder to a boil.
Reduce the heat to medium-low, cover, and cook until the rice is tender and has absorbed all the liquid—about 25 minutes.
4. Assemble the Bowls
Spoon a portion of the cooked rice into each serving bowl.
Ladle the hot chicken soup over the rice.
5. Add Garnishes
Top each bowl with thin slices of avocado and a generous sprinkle of fresh cilantro.
Serve immediately.
Important Notes When Making Caldo De Pollo (Mexican Chicken Soup)
• The broth is the soul of the soup.
Because Caldo De Pollo relies heavily on broth, the quality and depth of flavor matter. Using a richer broth—or enhancing it with bouillon—creates a base that tastes warm, full, and homemade.
• Simmer gently, never boil aggressively.
A rolling boil can toughen the chicken and cloud the broth. A calm simmer allows flavors to meld slowly, keeping the soup clear, soothing, and delicately layered.
• Add onions late for better texture and sweetness.
Onions added at the end will soften without dissolving, preserving their natural sweetness and giving the soup a fresher, more vibrant finish.
• Keep the rice separate for the best consistency.
If rice is cooked directly in the soup, it absorbs the broth and becomes mushy. Cooking it separately keeps the soup brothy, the rice fluffy, and the leftovers far more enjoyable.
• Season at the end, not the beginning.
Bouillon, broth, and simmered chicken all release salt into the pot. Waiting until the end to adjust seasoning prevents the soup from becoming overly salty or unbalanced.
• Use fresh garnishes—they lift the entire bowl.
Avocado and cilantro aren’t just toppings; they add creaminess, brightness, and a refreshing contrast to the warm, spiced broth. Add them right before serving for maximum impact.
• Let the soup rest briefly before serving.
A few minutes off the heat allows the flavors to settle into harmony—making the broth taste smoother, richer, and more complete.
How To Enjoy Caldo De Pollo After Cooking:
• Let the soup rest briefly so the flavors settle.
After turning off the heat, allow the pot to sit for a few minutes. This rest period softens sharp edges, deepens the broth, and brings all the spices into harmony.
• Build each bowl with intention.
Start by spooning warm, fluffy rice into the bottom of each serving bowl.
This creates the perfect base—adding heartiness and helping the broth cling to every bite.
• Ladle the hot broth over the rice.
Pour the soup directly over the rice so the grains absorb the rich, seasoned broth without becoming mushy. Watching the rice swell slightly under the liquid is part of the comfort.
• Add fresh garnishes for balance and brightness.
Top the bowl with creamy slices of avocado and a generous sprinkle of vibrant cilantro.
These cool, fresh elements contrast beautifully with the warm broth, lifting the dish and enhancing every spoonful.
• Customize your bowl to your taste.
Add a squeeze of lime for brightness, a pinch of chili flakes for spice, or extra onions for sweetness. Caldo De Pollo is traditionally personal—everyone builds their own perfect version.
• Pair it with something simple and warm.
Enjoy with warm tortillas, crusty bread, or a light salad. The soup is the star—just give it something humble to complement it.
• Savor it slowly.
This is not a rushed dish. Each bite offers tender chicken, seasoned rice, warmth from cumin, and freshness from cilantro. Let the flavors unfold one spoonful at a time.
• Enjoy leftovers even more.
Caldo De Pollo often tastes richer the next day as the broth continues to deepen. Reheat gently and store rice separately to maintain the perfect texture.
Nutrition Information:
For Caldo De Pollo (Mexican Chicken Soup)
(Values are approximate per serving, assuming 6 servings total and including rice + garnishes.)
Calories: 285 kcal | Total Fat: 9.4 g | Saturated Fat: 1.8 g | Monounsaturated Fat: 4.6 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 60 mg | Sodium: 820–1050 mg (depending on bouillon & broth) | Total Carbohydrates: 27 g | Dietary Fiber: 2.5 g | Sugars: 3 g | Protein: 24 g
Frequently Asked Questions:
Can I use bone-in chicken instead of chicken tenders?
Yes. Bone-in chicken thighs or drumsticks add even more flavor to the broth. Just simmer them longer—about 45–60 minutes—then remove the meat from the bones before returning it to the pot.
Can I add vegetables to make the soup heartier?
Absolutely. Traditional Caldo De Pollo often includes carrots, celery, zucchini, and potatoes. Add them during the simmering stage so they cook evenly without becoming mushy.
How can I make the broth richer without adding more salt?
Simmer the soup a bit longer uncovered to naturally reduce and intensify the flavor. You can also add a small piece of onion skin or a bay leaf while simmering, then remove before serving.
Can I prepare the rice ahead of time?
Yes. Cooked rice stores well in the refrigerator for up to 3 days. Keep it separate from the soup to prevent it from absorbing broth and becoming mushy.
How do I store and reheat leftovers without losing quality?
Store the soup and rice separately. Reheat the broth gently on the stovetop and warm the rice briefly in the microwave. This keeps both textures intact and prevents the soup from turning overly thick.
Do I need to sear the chicken before simmering it?
No—Caldo De Pollo traditionally relies on gently simmering the chicken directly in the broth. This creates a cleaner, clearer soup and allows the chicken to infuse the broth with natural flavor as it cooks.
When should I add the onion so it doesn’t overcook?
Add the chopped onion after shredding the chicken, during the final 5 minutes of simmering. This keeps the onion tender but not mushy, and preserves its subtle sweetness.
Should the rice cook in the soup or separately?
Cooking the rice separately is the best method. It prevents the soup from becoming cloudy or overly thick and allows each person to customize how much rice they want in their bowl.
How can I keep the chicken from becoming tough or dry?
Simmer on low heat, never a rapid boil. High heat tightens the chicken fibers, while gentle simmering keeps the meat tender and easy to shred.
Can I adjust the spice level while cooking?
Yes. Cumin and chili powder develop flavor as they simmer, so taste the broth near the end and adjust with more chili powder, black pepper, or a squeeze of lime to brighten the soup.