*Caldo de pollo* is a Mexican chicken soup that’s the ultimate comfort food.

How to Make Mexican Chicken Soup: Caldo de Pollo Recipe

*Caldo de pollo* is Mexican chicken soup. It starts with a [flavorful chicken broth](https://www.masterclass.com/articles/learn-how-to-make-chicken-stock-with-chef-thomas-kellers-chicken-stock-recipe) (the word “caldo” means broth) that is topped with pieces of chicken and veggies, such as zucchini, chayote, radishes, and avocado. *Caldo de pollo* is often served with fresh cilantro on top and lime wedges on the side. 

The beauty of caldo de pollo is that it can be made so many different ways. Here are the basic ingredients you’ll need to get started.

1. __Chicken__: You can use almost any type of chicken to make *caldo de pollo*, but keep in mind that you’ll need it for two things: the flavorful chicken stock that forms the base of the homemade soup, and the shredded chicken meat that floats in it. You’ll want to adjust the cook time and seasoning based on the type of chicken you use. A whole chicken will yield the most flavorful and gelatinous stock. Boneless, skinless chicken breasts produce a low-fat, mild-flavored broth but take care not to overcook it. Bone-in chicken legs (or chicken thighs or drumsticks) can stand up to longer cook times, giving you the best of both worlds: a rich stock and tender meat. You can even use a pre-cooked rotisserie chicken: Shred the meat off the bones, and use the bones to make stock, adding the cooked meat back in at the last minute. 
2. __Garlic and onions__: Garlic cloves, white onions, and serrano and/or [jalapeño peppers](https://www.masterclass.com/articles/a-complete-guide-to-jalapeno-peppers) form an aromatic base for the soup.
3. __Tomatoes__: You can use fresh, diced tomatoes (such as Roma tomatoes), canned diced tomatoes, or even tomato sauce.
4. __Cumin, pepper, and chile__: Season your *caldo de pollo* with salt, ground cumin, black pepper, chile powder, and Mexican oregano.
5. __Vegetables__: You can use almost any vegetables in *caldo de pollo*. Try quartered potatoes, thinly sliced celery and zucchini, or carrots. 
6. __Cream and cilantro__: A dollop of sour cream or Mexican *crema* added just before serving (optional) will add both fat and acidity. Sprinkle with chopped fresh cilantro and serve with [warm corn tortillas](https://www.masterclass.com/articles/how-to-make-corn-tortillas) or tortilla chips. 

*Caldo de pollo* is a Mexican chicken soup that’s the ultimate comfort food.

Caldo de pollo is Mexican chicken soup. It starts with a <a href='https://www.masterclass.com/articles/learn-how-to-make-chicken-stock-with-chef-thomas-kellers-chicken-stock-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-how-to-make-chicken-stock-with-chef-thomas-kellers-chicken-stock-recipe","linkCopy":"flavorful chicken broth","category":null}'>flavorful chicken broth</a> (the word “caldo” means broth) that is topped with pieces of chicken and veggies, such as zucchini, chayote, radishes, and avocado. Caldo de pollo is often served with fresh cilantro on top and lime wedges on the side.

What Is Caldo de Pollo?

The beauty of caldo de pollo is that it can be made so many different ways. Here are the basic ingredients you’ll need to get started.<ol class="mc-m-4"><li class="mc-my-4"> 1. Chicken: You can use almost any type of chicken to make caldo de pollo, but keep in mind that you’ll need it for two things: the flavorful chicken stock that forms the base of the homemade soup, and the shredded chicken meat that floats in it. You’ll want to adjust the cook time and seasoning based on the type of chicken you use. A whole chicken will yield the most flavorful and gelatinous stock. Boneless, skinless chicken breasts produce a low-fat, mild-flavored broth but take care not to overcook it. Bone-in chicken legs (or chicken thighs or drumsticks) can stand up to longer cook times, giving you the best of both worlds: a rich stock and tender meat. You can even use a pre-cooked rotisserie chicken: Shred the meat off the bones, and use the bones to make stock, adding the cooked meat back in at the last minute. </li><li class="mc-my-4"> 2. Garlic and onions: Garlic cloves, white onions, and serrano and/or <a href='https://www.masterclass.com/articles/a-complete-guide-to-jalapeno-peppers' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-complete-guide-to-jalapeno-peppers","linkCopy":"jalapeño peppers","category":null}'>jalapeño peppers</a> form an aromatic base for the soup. </li><li class="mc-my-4"> 3. Tomatoes: You can use fresh, diced tomatoes (such as Roma tomatoes), canned diced tomatoes, or even tomato sauce. </li><li class="mc-my-4"> 4. Cumin, pepper, and chile: Season your caldo de pollo with salt, ground cumin, black pepper, chile powder, and Mexican oregano. </li><li class="mc-my-4"> 5. Vegetables: You can use almost any vegetables in caldo de pollo. Try quartered potatoes, thinly sliced celery and zucchini, or carrots. </li><li class="mc-my-4"> 6. Cream and cilantro: A dollop of sour cream or Mexican crema added just before serving (optional) will add both fat and acidity. Sprinkle with chopped fresh cilantro and serve with <a href='https://www.masterclass.com/articles/how-to-make-corn-tortillas' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-corn-tortillas","linkCopy":"warm corn tortillas","category":null}'>warm corn tortillas</a> or tortilla chips. </li></ol>

Common Ingredients for Caldo de Pollo

Caldo de Pollo Recipe

Caldo de pollo is a Mexican chicken soup that’s the ultimate comfort food.