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5 from 1 vote

Caldo de Pollo (Mexican Chicken Soup)

Traditional Mexican chicken soup full of vegetables
Course: Soup
Cuisine: Mexican
Keyword: caldo de pollo, chicken soup, mexican recipe
Servings: 8 servings


  • 10 cups water
  • 4 lb chicken *see note
  • 1 handful cilantro
  • ½ onion sliced
  • tbsp salt adjust to taste
  • 1 yellow squash chopped
  • 1 green zucchini chopped
  • 2 ears of corn cut into three pieces
  • 2 potatoes chopped into large chunks
  • 3 carrots chopped
  • 1 cup tomato sauce
  • 1 bay leaf


  • Place large pot or dutch oven over medium heat. Add water, chicken, cilantro, onion, and salt to pot and cover. Simmer for about 30 minutes until chicken is cooked.
  • Add in the remaining ingredients, cover, and simmer for additional 15-20 minutes until potatoes are tender. Remove bay leaf before serving.


*Use any kind of chicken desired. Highly recommend using some bone-in pieces for extra flavor. Traditionally a combination is used such as thighs, breast, wings, and drumsticks. 
**For spice add dried chile de arbol or preferred spicy salsa. 
**Traditionally this is served with a side of rice and some tortillas.