Name: Caldo de Pollo 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; 2-3 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; Corn from 2 ears sweet corn or one 15 oz can sweet corn, rinsed and drained; 2 chayote, peeled, cored, chopped into 1-inch cubes; 1 tablespoon lime juice; 1/4 cup chopped cilantro, more or less to taste; Avocadoes, sliced; Tomatoes, chopped; Cilantro; Sour cream; Lime juice; Hot sauce

There’s something about a warm, comforting bowl of chicken soup that instantly feels like a hug in a bowl. This Caldo de Pollo Chicken Soup Recipe is a vibrant, hearty take on that classic, packed with fresh veggies and delicious spices that dance on your taste buds. It’s the kind of soup that comforts and nourishes, perfect for chilly evenings or whenever you want a taste of homemade goodness.

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 Chicken Soup Recipe
Top Tip
How to Serve Caldo de Pollo Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caldo de Pollo Chicken Soup Recipe

Why You'll Love This Recipe

I’ve made this Caldo de Pollo Chicken Soup Recipe dozens of times, and each time it fills the house with such a cozy aroma I can’t wait to dig in. What really gets me is how it balances deep, warm flavors with fresh, bright notes from herbs and lime — it’s traditional but fresh. You’ll appreciate making it as much as eating it!

Rich, layered flavors: The combination of spices like cumin, oregano, and chili powder gives this soup a depth that speaks authenticity.
Hearty yet fresh: With potatoes, carrots, chayote, and corn, it’s filling but never heavy or bland.
Flexible ingredients: You can swap chicken cuts or adjust spices to your family’s taste, making it truly your own.
Perfect for any occasion: Whether as a weeknight dinner or a make-ahead meal, it’s reliably comforting every single time.

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

Each ingredient in this Caldo de Pollo Chicken Soup Recipe plays a key role, bringing its unique texture or flavor to the mix. The fresh vegetables add sweetness and a lovely bite, while the spices provide that classic Mexican warmth without overpowering the chicken’s natural richness. When shopping, look for firm, fresh produce and quality chicken for the best results.

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

Olive oil: Helps sear the chicken and soften the vegetables, building the flavor base.
Bone-in skinless chicken thighs: These stay juicy and tender, adding richness to the broth as they cook.
Onion: Gives a subtle sweetness and savory backbone.
Jalapeño pepper: Adds a gentle heat; you can adjust to taste or skip for milder flavor.
Carrots: Offer natural sweetness and a satisfying bite.
Celery: Brings aromatic depth and balances sweetness.
Yukon gold potatoes: Perfect for a creamy texture once cooked.
Garlic: Adds that essential pungent, fragrant warmth.
Chili powder and cumin: Create the signature smoky, earthy spice notes.
Dried oregano & ground coriander seeds: These herbs elevate the flavor with herbal brightness.
Smoked paprika, salt, pepper: Season and enhance the overall profile.
Fire roasted tomatoes with juices: Add a tangy, smoky essence to the broth.
Mild diced green chiles: Provide gentle heat and texture.
Low sodium chicken broth: Keeps the soup flavorful and lets you control the salt.
Corn: Sweet bursts that contrast wonderfully with the spices.
Chayote squash: Brings a mild, almost sweet squash flavor and tender texture.
Lime juice & cilantro: Added at the end for brightness and fresh herbaceous notes.

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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

One of the things I love most about this Caldo de Pollo Chicken Soup Recipe is how easy it is to adjust to your own taste or dietary needs. I often switch up the protein or tweak the spice level depending on who’s at the table—don’t hesitate to make it feel yours.

Variation: I once swapped chicken thighs for shredded rotisserie chicken to save time, and it still turned out rich and satisfying without losing flavor.
Mild version: To keep it kid-friendly, I usually skip the jalapeño and dial back the chili powder, but keep a bottle of hot sauce handy for anyone who wants a kick.
Veggie swap: If you can’t find chayote, baby summer squash or even zucchini works great as a substitute.

Step-by-Step: How I Make Caldo de Pollo Chicken Soup Recipe

Step 1: Sear the Chicken for Maximum Flavor

Heat 2 tablespoons of olive oil in your biggest Dutch oven or soup pot over high heat. When the oil is shimmering hot, add the chicken thighs. Don’t crowd the pot — sear them in batches if needed. You want a golden crust on each side, which locks in the juices and gives the broth a rich flavor. Once seared, transfer the chicken to a plate and resist the urge to clean the pot — all those tasty browned bits stick to the bottom and boost the soup’s depth.

Step 2: Sauté the Veggies and Build Your Base

Lower the heat to medium, then add the remaining tablespoon of olive oil to the same pot. Toss in chopped onions and the minced jalapeño (if using). Let them soften up for about 3 minutes until they’re fragrant and translucent. Then stir in carrots, celery, potatoes, and all those wonderful spices — chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Cook everything together for another 3 minutes to let those flavors mingle. Just before adding the liquids, stir in garlic and sauté for an extra 30 seconds — it’s amazing how garlic brings everything alive.

Step 3: Simmer the Soup to Perfection

Now, nestle the seared chicken back into the pot. Add fire-roasted tomatoes with their juices, canned green chiles, and 9 cups of low sodium chicken broth. Cover and bring the pot to a boil, then lower to a gentle simmer. Keep the pot uncovered now, letting it bubble away for 20 to 25 minutes. This is when the chicken turns tender and the broth develops those luscious flavors we’re after.

Step 4: Add Corn and Chayote, Finish with Freshness

Once the chicken is cooked through, carefully remove it and set it on a cutting board. Add the corn and chayote cubes to the simmering broth. Let everything cook together for about 10 more minutes, until the chayote is tender. Meanwhile, shred the chicken off the bones (or leave it whole if you prefer traditional style). Return the shredded chicken to the pot, stir in the lime juice and chopped cilantro, and heat through for just a minute or two. Now your caldo is ready for serving — warm, comforting, and bursting with layers of flavor.

Top Tip

This Caldo de Pollo Chicken Soup Recipe is simple, but a few little tricks make a big difference—I’ve learned these from plenty of kitchen trial and error to save you time and avoid frustration.

Perfect sear: Don’t rush browning the chicken; a good golden crust is key to rich flavor.
Don’t overcook potatoes: Cut them into sized chunks so they hold their shape but become creamy tender.
Adjust spices late: Taste after cooking, then add extra chili powder or hot sauce to balance heat.
Use fresh lime and cilantro at the end: It brightens the soup and keeps it tasting fresh and vibrant.

How to Serve Caldo de Pollo Chicken Soup Recipe

Garnishes

I always top my bowls with slices of creamy avocado and a generous sprinkle of fresh chopped cilantro. A squeeze of lime over the top adds that perfect zing. If you like a little extra richness, a dollop of sour cream is divine, and for heat, good quality hot sauce is a must-have on the table.

Side Dishes

Serving this soup alongside warm corn tortillas or crusty bread makes the meal feel complete. I sometimes make a simple Mexican rice to ladle the soup over, and it’s so satisfying. A fresh, crisp salad with tangy dressing also pairs beautifully if you want to add some greens to the plate.

Creative Ways to Present

For family gatherings or special occasions, I serve the caldo in rustic soup bowls with a small side platter of all the garnishes to let everyone build their perfect bowl. It’s a fun way to share and customize flavors together. Sometimes, I even drizzle a little crema and sprinkle fresh, thinly sliced radishes for an extra pop of color and crunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge. The soup keeps beautifully for up to 4 days. I like to keep the chicken and broth together since the flavors deepen overnight, making leftovers often better than the first serving!

Freezing

This soup freezes very well. I portion it into freezer-safe containers or heavy-duty zip bags (removing as much air as possible) and label them. When ready, thaw overnight in the fridge for best texture and flavor retention.

Reheating

For reheating, I gently warm the soup on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water. Avoid microwaving at high heat to keep chicken tender and prevent the veggies from turning mushy.

Frequently Asked Questions:

Can I make this soup without bone-in chicken thighs?

Absolutely! You can use boneless chicken breasts or even shredded rotisserie chicken. Just keep an eye on cooking times as breasts can dry out quicker, and you’ll want to add shredded cooked chicken near the end to keep it moist.

What can I substitute for chayote if I can’t find it?

Chayote adds a mild, slightly sweet flavor and tender texture, but if it’s unavailable, baby squash, zucchini, or even yellow summer squash make excellent substitutes.

Is this soup spicy?

The recipe includes jalapeño and chili powder for warmth, but it’s fairly mild. You can adjust or omit the jalapeño and reduce chili powder to control the heat, making it family-friendly. Adding hot sauce at the table lets individual diners spice their bowls to taste.

Can I prepare this soup in advance?

Yes, you can chop all your vegetables ahead of time and store them in the fridge. The soup itself also reheats well, so making it a day ahead improves the flavors and makes mealtime easy.

Final Thoughts

This Caldo de Pollo Chicken Soup Recipe has always felt like a warm embrace to me — it’s comforting, versatile, and packed with fresh, vibrant flavors that make you feel cared for. When you try it yourself, I’m confident you’ll see why it’s a beloved classic in my kitchen. It’s easy enough for a weeknight but special enough to bring family and friends together. Grab your pot and enjoy the magic of homemade caldo!