Name: Caldo de Pollo Mexican 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 pieces; 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 black 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 1 15 oz. can sweet corn, rinsed and drained; 2 chayote, peeled, cored and chopped into 1-inch cubes; 1 tablespoon lime juice; 1/4 cup chopped cilantro, more or less to taste; Avocados; Tomatoes; Cilantro; Sour cream; Lime juice; Hot sauce

There’s nothing quite like a warm, comforting bowl of homemade soup, and this Caldo de Pollo Mexican Chicken Soup Recipe hits all the right notes. It’s rich, flavorful, and filled with tender chicken and fresh vegetables that make your kitchen smell amazing—trust me, it’s a recipe you’ll want to keep coming back to.

The image shows a white bowl filled with a colorful soup made of shredded pieces of meat, diced red tomatoes, yellow corn, chopped celery, and other small vegetables in a rich reddish broth. On top of the soup, there are bright green slices and cubes of avocado sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface, next to a half avocado with a brown seed, and a white cloth with red stripes is positioned to the right of the bowl. The 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 Mexican Chicken Soup Recipe
Top Tip
How to Serve Caldo de Pollo Mexican Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caldo de Pollo Mexican Chicken Soup Recipe

Why You'll Love This Recipe

I’ve tried plenty of chicken soups, but something about the layers of spices and the veggies in this Caldo de Pollo Mexican Chicken Soup Recipe makes it feel so authentic and satisfying. It’s the kind of dish you’ll make for company or a cozy family dinner.

Deep Flavor: The combination of chili powder, cumin, oregano, and roasted tomatoes creates a broth that’s packed with vibrant Mexican flavors.
Hearty & Nourishing: With chicken, potatoes, corn, and chayote, it’s a full meal in a bowl that’ll warm you up from the inside out.
Customizable Heat: You can easily adjust the spice level to suit any palate, making this recipe versatile for the whole family.
Simple Techniques: Basic but impactful – searing the chicken and layering flavors is easier than it sounds and makes all the difference.

The image shows a large white pot filled with a thick soup. The soup has a reddish-brown broth and is packed with many small chunks of vegetables like orange carrots, light yellow potatoes, and green celery. There are shredded pieces of light brown chicken scattered on top, and some herbs are sprinkled over the soup's surface. A metal spoon is standing inside the pot. The pot is placed on a white marbled surface with some green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this soup plays a vital role, from tender chicken thighs to the smokiness of paprika and that subtle bite from jalapeño. Knowing why they’re there helps you understand how to make it your own.

Flat lay of fresh bone-in skinless chicken thighs with pale pink flesh and smooth skin, a large peeled and chopped white onion, one whole green jalapeno pepper, four bright orange carrot slices, four fresh celery stalks sliced, three Yukon gold potatoes cut into chunks with yellow flesh, six whole garlic cloves with papery skins intact, small white ceramic bowls each containing vibrant red chili powder, warm brown ground cumin, dried oregano leaves, ground coriander seeds, smoked paprika, salt, and black pepper powders, a small white bowl filled with fire roasted diced tomatoes and juices, another small white bowl holding mild diced green chiles, a couple of pear-shaped green chayote squashes with smooth skin, fresh ears of sweet corn with bright yellow kernels removed, a small white bowl of golden olive oil, a lime halved with one half showing juicy green flesh, and a bunch of fresh bright green cilantro sprigs — all arranged symmetrically 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: A good base for searing the chicken and sautéing veggies, adds a subtle fruitiness.
Bone-in Skinless Chicken Thighs: They stay juicy and flavorful even after simmering—a key to tender chicken in the soup.
Onion & Jalapeño: Adds depth and light heat; feel free to omit jalapeño for milder versions.
Carrots & Celery: Classic mirepoix veggies that build foundation flavor and provide texture.
Yukon Gold Potatoes: They hold their shape well and add hearty comfort.
Garlic: Essential aromatic that brightens everything.
Chili Powder & Ground Cumin: Core spices for that Mexican soul in the broth.
Dried Oregano & Ground Coriander Seeds: Bring earthy and citrusy notes balancing the soup beautifully.
Smoked Paprika: Adds subtle smokiness without overpowering.
Fire Roasted Tomatoes with Juices: Beefs up the broth with a slight tang and sweetness from the skin char.
Diced Green Chiles: Mild heat to complement the spice mix.
Low Sodium Chicken Broth: The soup base that allows you to control saltiness and flavor.
Corn: Adds natural sweetness and texture contrast.
Chayote: A mild, slightly sweet squash that’s tender and refreshing—totally worth seeking out.
Lime Juice & Cilantro: Added at the end to brighten and freshen every spoonful.

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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

I love tinkering with this soup depending on what’s in the fridge and how spicy we want it. It’s a wonderfully forgiving recipe, so don’t hesitate to adjust as you go.

Variation: I sometimes swap chicken thighs for shredded rotisserie chicken at the end for a super quick weeknight version. It’s just as tasty and saves time!
Spice Level: When my kids eat with me, I skip the jalapeño and cut back on chili powder, then let everyone add hot sauce at the table.
Vegetable Swap: Can’t find chayote? Use zucchini or yellow squash — it alters the texture a little but keeps it fresh and light.

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

Step 1: Sear the Chicken to Lock in Juices

I heat 2 tablespoons of olive oil in a large Dutch oven over high heat until it’s shimmering. Then I add the chicken thighs skin-side down (even though skin is off, it helps sear better). Searing each side until golden brown seals juices and builds flavor. Make sure the pan is really hot—this step is small but makes a huge difference. Remove chicken and set aside without wiping the pan.

Step 2: Build the Flavor Base with Veggies & Spices

Into the same pot, add the remaining olive oil, onion, and jalapeño (if using). Cook for about 3 minutes until softened and fragrant. Add carrots, celery, potatoes, and seasoning—chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper—and cook for another 3 minutes to wake up those spices. Toss in garlic last and sauté for just 30 seconds so it doesn’t burn but releases its aroma.

Step 3: Simmer, Simmer, Simmer

Now, add the chicken back in along with fire-roasted tomatoes, green chiles, and chicken broth. Cover and bring everything to a boil. Then reduce to a simmer, uncovered, for about 20 to 25 minutes until the chicken is cooked and veggies are tender.

Step 4: Add the Final Veggies and Shred the Chicken

Remove the chicken to a cutting board. Add corn and chayote to the pot, letting them simmer gently for 10 minutes or until chayote softens. Meanwhile, shred the chicken off the bones with two forks – it’s easier when warm. Return shredded chicken to the pot along with lime juice and chopped cilantro, then heat through before serving.

Top Tip

Through trial and error, I’ve learned a few things that make this soup not just good—but great. These tips will help you nail each step without stress.

Perfect Sear: Don’t rush the chicken sear—high heat and patience create a great base flavor.
Don’t Overcook Veggies: Adding delicate veggies like chayote and corn later keeps their texture fresh.
Adjust Spice at the End: It’s easier to add heat bit by bit than to cool down a too-spicy soup.
Shred Warm Chicken: Leaving the chicken warm while shredding helps with easier cleanup and fluffier pieces.

How to Serve Caldo de Pollo Mexican Chicken Soup Recipe

Mexican chicken soup - Serving Suggestion

Garnishes

I’m a big fan of topping my soup with creamy avocado slices, a squeeze of fresh lime, chopped cilantro, diced tomatoes, and a dollop of sour cream. A few drops of your favorite hot sauce at the table add a wonderful kick and let everyone customize their bowl.

Side Dishes

Serve this soup with warm corn tortillas or crusty bread for dipping. A simple Mexican rice or refried beans on the side turns it into a full, festive meal.

Creative Ways to Present

For a special occasion, I love ladling this soup into pretty bowls and garnishing with edible flowers, extra lime wedges, and a small side of pickled jalapeños. It makes the meal feel festive and inviting without extra fuss.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually meld beautifully, making it taste even better the next day. Just be sure to stir well before reheating.

Freezing

This soup freezes really well! I portion it into freezer-safe containers or bags, leaving a bit of headroom for expansion. It keeps for up to 3 months. When thawed, the texture of the potatoes might soften slightly but the flavor stays vibrant.

Reheating

To reheat, I gently warm the soup over low-medium heat on the stove rather than microwaving, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen if it thickened too much overnight.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! You can substitute bone-in chicken breasts if that’s what you have on hand. Just be careful not to overcook them, as they can dry out more easily than thighs. Check for doneness around 20 minutes, and shred when the meat is tender.

What’s chayote and can I omit it?

Chayote is a pear-shaped squash with a subtle sweetness and crisp texture when cooked. It adds a lovely freshness to this soup. If you can’t find it, feel free to substitute with zucchini, yellow squash, or baby squash.

How can I make this soup less spicy for kids?

Simply omit the jalapeño, reduce the chili powder to 2 teaspoons, and cut the black pepper in half. You can always add more spice later at the table if needed.

Can I use pre-cooked chicken?

Definitely. If you have shredded rotisserie chicken, add it at the end along with the cilantro and lime juice, heating through just before serving. It’s a great shortcut without compromising flavor.

Final Thoughts

This Caldo de Pollo Mexican Chicken Soup Recipe is one I keep returning to because it feels like a warm hug on a plate. Whether you’re cooking for your family, friends, or simply for yourself on a chilly evening, this soup delivers satisfying flavor and nourishing goodness. Give it a try—I promise it’ll become one of your favorites too!