If you’re craving a heartwarming bowl that’s packed with flavor, textures, and a little kick, then this Easy Mexican Chicken Soup Recipe is your new go-to. I absolutely love how this caldo de pollo turns out—comforting, nourishing, and surprisingly simple to make. Whether you’re cooking for your family on a chilly evening or meal prepping for the week ahead, you’ll find this recipe easy to follow and downright satisfying.
Why You’ll Love This Recipe
- Authentic Flavors: This soup carries the bold, bright tastes of traditional Mexican caldo de pollo, making every spoonful feel cozy and genuine.
- Loaded with Veggies: You get a steaming bowl full of garden-fresh vegetables that are both satisfying and nutritious.
- Easy Prep and Cooking: The straightforward steps mean you don’t have to stress or spend hours in the kitchen.
- Customizable Heat: You control the spice level with lime and hot sauce right at the table for perfect balance every time.
Ingredients You’ll Need
All these ingredients work together to build layers of flavor—from the savory chicken broth enriched by veggies to the bright notes of fresh cilantro and the gentle heat brought by the spices. When shopping, look for fresh, vibrant produce and good-quality chicken for the best results.
- Olive oil: I like using a good quality extra virgin here to give the sautéed veggies a nice, rich start.
- Onion (white or yellow): Provides sweetness and depth when softened; chopping unevenly won’t matter too much since it’ll cook down nicely.
- Celery sticks: Adds a subtle aromatic crunch that balances the sweetness from the carrots.
- Large carrots: Their natural sweetness is a key player for this broth’s flavor.
- Garlic cloves: Whole or minced works here; garlic brings that warm, fragrant background.
- Water: The base for your broth—simple but essential.
- Tomato sauce: Adds a mild acidity and color, giving this soup a slight tang that wakes up every ingredient.
- Chicken breast (skinless, boneless): I use this for lean protein, but the legs give more flavor—combining both is my favorite trick.
- Chicken legs (bone-in): The bones enrich the broth; I sometimes leave the skin on for extra richness or remove it if I want it lighter.
- Chicken flavor bouillon cubes: Extra umami boost; if you prefer, homemade stock works beautifully too.
- Kosher or sea salt: Enhances all the flavors; salt levels can be adjusted to your taste.
- Black pepper: Just enough for warmth without overpowering.
- Dried Mexican oregano: It’s the herb that whispers “Mexico” in every bite—love it here.
- Chopped cilantro: Adds freshness and that signature vibrant green color.
- Corn on the cob: Cutting it into pieces lets the kernels infuse sweetness into the soup while adding texture.
- Chayote: A mild, slightly crunchy squash that holds up well in the broth.
- Russet potatoes: Starchy, comforting, and they soak up all the delicious broth.
- Zucchinis: Added toward the end for a tender, slightly crisp finish.
- Lime juice and hot sauce: Essential for serving—bright, zesty, and spicy notes that bring everything to life.
Variations
This Easy Mexican Chicken Soup Recipe is so versatile, and I love encouraging you to make it your own. Over the years, I’ve played around with adding different veggies or swapping chicken parts depending on what’s fresh or on sale. Don’t be afraid to make this work perfectly for your family’s preferences!
- Spicier Soup: When I want more heat, I add chopped jalapeños or a dash of chipotle powder during cooking, but you can always keep it mild and use hot sauce at the table.
- Vegetable Boost: My family loves it with extra green beans or spinach stirred in at the end for added color and texture.
- Chicken Alternatives: I’ve substituted chicken thighs for a richer broth—they stay tender and juicy, plus the darker meat adds flavor.
- Gluten-Free Option: This recipe is naturally gluten-free, which makes it great for anyone with dietary restrictions.
How to Make Easy Mexican Chicken Soup Recipe
Step 1: Sauté Your Aromatics
Heat olive oil in a large heavy-bottomed pot over medium heat. Toss in the chopped onion, celery, and carrots. I like to cook these until the onions soften and get a little translucent, about 3 minutes—you’ll start to smell that lovely base building. Then, add your garlic and stir it around for just a minute more, careful not to burn it. This step really wakes up the flavors.
Step 2: Build the Broth with Chicken and Spices
Next up, pour in the water and tomato sauce, then add your chicken breasts and legs right into the pot. Sprinkle in the chicken bouillon cubes, salt, black pepper, and Mexican oregano. Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 30 minutes. You’ll want to see the chicken starting to soften and the broth turning rich and fragrant. This is where that comforting chicken flavor develops.
Step 3: Add the Veggies in Stages
Now stir in the cilantro, corn on the cob pieces, chayote, and potatoes. Simmer for another 10 minutes to let these vegetables soften and mingle with the broth. Then, add the zucchinis, simmer a final 10 minutes more, and check the seasoning. I always recommend tasting and adjusting salt and pepper here. After simmering, turn off the heat and let the soup rest for 5 minutes to let the flavors settle and deepen.
Step 4: Serve with Lime and Hot Sauce
Ladle your steaming, brightly colored caldo de pollo into bowls. My favorite finishing touch? A generous squeeze of fresh lime juice and a drizzle of your favorite hot sauce. This personalizes each bowl and brightens all those savory, hearty flavors perfectly. You’re ready to enjoy!
Pro Tips for Making Easy Mexican Chicken Soup Recipe
- Building Flavor: Don’t skip sautéing the veggies first—it turns a simple broth into something deeply flavorful and aromatic.
- Perfect Chicken Texture: Using bone-in legs along with breasts adds richness and keeps the meat tender; remove skin if you want to reduce fattiness.
- Veggie Timing: Add firmer vegetables like potatoes and chayote early, and softer ones like zucchini last, so everything cooks evenly without turning mushy.
- Adjusting Salt and Spice: Always taste before serving since bouillon cubes add salt; balance heat separately at serving for every guest’s preference.
How to Serve Easy Mexican Chicken Soup Recipe
Garnishes
I love piling on fresh garnishes like extra chopped cilantro, thinly sliced radishes for crunch, diced avocado for creaminess, and of course, wedges of lime. A sprinkle of queso fresco or a little shredded Monterey Jack also amps up the comfort factor here.
Side Dishes
This soup pairs wonderfully with warm corn tortillas or crispy tortilla chips to scoop it up. For a more substantial meal, a simple Mexican rice or a fresh cabbage slaw with lime and chili powder complements the flavors beautifully.
Creative Ways to Present
When hosting friends, I like serving this Easy Mexican Chicken Soup Recipe in terracotta bowls for that authentic vibe and placing a small toppings bar on the side—think chopped onions, sliced jalapeños, and crema—so everyone customizes their bowl. It always sparks great conversation and a bit of fun.
Make Ahead and Storage
Storing Leftovers
I usually cool the soup completely before transferring it to airtight containers and storing it in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better.
Freezing
This soup freezes wonderfully. Just separate the chicken from the broth and veggies if you can, then freeze in portioned containers. When thawing, combine everything back together and reheat gently to keep the chicken tender.
Reheating
I find reheating on the stovetop over low heat works best to maintain texture and flavor. Add a splash of water or broth if it gets too thick, and always taste again before serving to adjust seasonings.
FAQs
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Can I use chicken thighs instead of breasts and legs?
Absolutely! Chicken thighs add rich flavor and stay juicy throughout the cooking process. You can swap out breasts and legs for thighs if you prefer darker meat, or use a combination for great depth.
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Is this Easy Mexican Chicken Soup Recipe spicy?
The soup itself is mild and comforting, but you control the spice with hot sauce served alongside. If you prefer it hot during cooking, add jalapeños or chili powder in the simmering stage.
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Can I make this soup in a slow cooker?
Yes! Sauté the veggies first to develop flavor, then add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add delicate veggies like zucchini towards the end to avoid overcooking.
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What if I can’t find chayote?
No worries! You can substitute regular squash or extra potatoes. The texture won’t be exactly the same, but it will still absorb the broth nicely and keep the soup hearty.
Final Thoughts
This Easy Mexican Chicken Soup Recipe has become one of my family’s all-time favorites—they go crazy for how full of flavor and comforting it is. What I love most is how adaptable it is for any season or occasion, and how straightforward the process is, even on busy nights. I promise once you try it, this caldo de pollo will feel like a warm hug in a bowl that you’ll want to revisit again and again. So grab your pot, gather those simple ingredients, and dive into making this delicious soup—you’re going to nail it!
Print
Easy Mexican Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This authentic Caldo De Pollo recipe is a comforting Mexican chicken soup packed with tender chicken pieces and a variety of fresh vegetables. Simmered to perfection with traditional spices and served with lime juice and hot sauce, it offers a hearty, flavorful, and nutritious meal perfect for any occasion.
Ingredients
Soup Base
- 2 tablespoons olive oil
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 9 cups water
- 1 8-ounce can tomato sauce
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or ½ tablespoon fine salt, adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 1 teaspoon dried Mexican oregano
Chicken
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
Vegetables and Herbs
- ¼ cup chopped cilantro
- 1 corn on the cob, cut into 5 pieces
- 1 chayote, cut into 2-inch cubes
- 2 large russet potatoes, cut into 2-inch cubes
- 2 medium zucchinis, cut into 2-inch cubes
To Serve
- Lime juice
- Hot sauce
Instructions
- Prepare the Base: Heat the olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add the chopped onion, celery, and carrots and sauté until the onions begin to soften, approximately 3 minutes. Add the garlic and cook for an additional minute to release its fragrance.
- Cook the Chicken: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 30 minutes until the chicken starts to soften and flavors meld.
- Add Vegetables and Herbs: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Continue cooking uncovered for 10 minutes. Then add the zucchini cubes to the pot.
- Final Simmer and Seasoning: Taste the soup and adjust the salt and pepper as needed. Cover and simmer for an additional 10 minutes to ensure all vegetables are tender. Turn off the heat and let the soup rest for 5 minutes to enhance flavor.
- Serve: Ladle the caldo de pollo into bowls and drizzle with fresh lime juice and hot sauce to taste for a tangy and spicy finish.
Notes
- This easy Caldo De Pollo recipe is a comforting and authentic Mexican chicken soup that is both hearty and healthy.
- Adjust salt and spices to your preference for an ideal personalized flavor.
- The soup is loaded with a variety of fresh vegetables, making it a nutritious and filling meal.
- Use skin-on chicken for richer broth flavor, or skinless for a lighter version.
- Leftovers keep well and flavors deepen when reheated.
Nutrition
- Serving Size: 1 large bowl (~1.5 cups)
- Calories: 225 kcal
- Sugar: 5 g
- Sodium: 1045 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 47 mg
