Mexican Chicken Soup
Mexican Chicken Soup, or Caldo de Pollo, is a comforting and flavorful dish packed with fresh ingredients and traditional Mexican spices. Perfect for cold days or when you need a warm, nourishing meal.
Equipment
- Large Pot
Ingredients
Soup Base
- 1.5 lbs bone-in chicken thighs or drumsticks
- 6 cups chicken broth
- 3 medium tomatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-2 jalapeños, sliced Adjust for spice preference
Vegetables
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 medium zucchini, sliced
- 2 ears corn, cut into pieces Fresh or frozen
Seasoning & Garnish
- 1 tbsp olive oil
- salt and pepper To taste
- 1 small bunch fresh cilantro For garnish
- 2-3 limes, fresh For serving
Optional Toppings
- avocado slices For serving
- tortilla strips For serving
- crumbled queso fresco For serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until fragrant.
- Add chicken pieces to the pot and sear for a few minutes on each side to lock in flavor.
- Pour in the chicken broth and bring to a boil. Skim off any foam that rises to the top.
- Add diced tomatoes, sliced jalapeños, and salt. Reduce heat and let simmer for 25-30 minutes.
- Add carrots, potatoes, and corn. Cook for another 10-15 minutes until potatoes are tender.
- Stir in zucchini and let simmer for 5-7 more minutes.
- Taste the broth and adjust seasoning as needed. Remove chicken, shred it, and return it to the pot.
- Serve hot, garnished with fresh cilantro and lime wedges. Optionally, top with avocado, tortilla strips, and queso fresco.
Notes
For extra spice, add a serrano chili or a pinch of cayenne pepper. You can also substitute shredded rotisserie chicken for a faster preparation.