Caldo De Pollo (Mexican Chicken Soup)

Caldo de Pollo is one of the most cherished comfort foods in Mexican homes, a warm, nourishing chicken soup that has been simmering in family kitchens for generations.

Much like chicken noodle soup in the United States, it’s the dish mothers and grandmothers make when someone is sick, when the weather turns cold, or simply when the family needs something warm and comforting. Every household has its own version, and each bowl carries the flavor of home.

This recipe offers a quick, approachable take on the classic. Tender chicken simmers in a savory broth seasoned with chicken bouillon, garlic, and earthy cumin, then gets shredded and returned to the pot with sweet white onion. On the side, rice cooks in more chicken broth with a touch of chili powder, giving it a warm color and gentle flavor. Following a beloved Mexican tradition, the rice goes into the bowl first, and the hot soup is ladled right over it. Topped with creamy avocado and fresh cilantro, every spoonful is savory, cozy, and bright, the kind of meal that warms you from the inside out.

Why People Will Love Caldo De Pollo (Mexican Chicken Soup) Recipe

Classic Mexican comfort food: It’s the soothing, homestyle soup that so many families grew up with.
Perfect for sick days: The warm, savory broth is gentle, hydrating, and easy to eat when you’re feeling under the weather.

Quick and easy: Using chicken tenders makes it faster than traditional caldo, ready in under an hour.

Rich, savory broth: Chicken broth, bouillon, garlic, and cumin create a deeply flavorful base.

Tender shredded chicken: The chicken stays juicy and soaks up the seasoned broth.

Seasoned rice in every bowl: Rice cooked in broth with chili powder adds heartiness and warm flavor.

Fresh, bright toppings: Creamy avocado and fresh cilantro add color, richness, and freshness.

Hearty yet light: It’s filling and satisfying without feeling heavy.

Simple ingredients: It uses everyday pantry staples and fresh produce.

Kid-friendly: Mild flavors make it a hit with children and picky eaters.

Customizable: Add vegetables, lime, chiles, or other toppings to make it your own.

Great for meal prep: The soup and rice store well separately for easy meals all week.

Budget-friendly: It feeds a family affordably with simple, inexpensive ingredients.

Key Ingredients

Chicken tenders: Lean, tender, and quick-cooking, they shred easily and absorb the savory broth.
They make this version faster than traditional caldo, which often uses bone-in chicken.

Chicken broth: The foundation of the soup and rice. It provides savory flavor and a light, comforting base.

Chicken bouillon cubes: A staple in Mexican kitchens, bouillon deepens the chicken flavor and seasons the broth with rich, savory notes.

Granulated garlic: Adds warm, aromatic garlic flavor that blends easily into the broth.

Ground cumin: Brings earthy, slightly smoky warmth, a signature flavor in many Mexican soups.

Olive oil: Adds a touch of richness and body to the broth.

White onion: Adds natural sweetness and a fresh, mild bite. White onion is the classic choice in Mexican cooking.

White rice: Cooked in chicken broth, it becomes flavorful and fluffy, making each bowl heartier and more filling.

Chili powder: Gives the rice a warm color and gentle, smoky flavor without much heat.

Avocado: Creamy, buttery slices add richness and balance the savory broth.

Fresh cilantro: Adds bright, herbal, slightly citrusy freshness that’s essential in Mexican soups.

Salt and black pepper: Simple seasonings that bring all the flavors together.

Expert Tips

Use bone-in chicken for richer broth: For a more traditional caldo, use bone-in chicken thighs or drumsticks. The bones add body and depth.

Skim the foam: Remove any foam that rises as the soup comes to a boil for a cleaner, clearer broth.

Keep the simmer gentle: A low simmer keeps the chicken tender. Boiling hard can make it tough and stringy.

Don’t overcook the chicken: Chicken tenders are lean. Check them around 20 minutes; they should reach 165°F (74°C).

Shred while warm: Chicken shreds more easily while it’s still warm.

Rinse the rice: Rinsing removes excess starch, giving you fluffier, less sticky rice.

Toast the rice: For extra flavor, toast the rice in a little oil until lightly golden before adding the broth, just like Mexican rice.

Don’t lift the lid on the rice: Keeping it covered while it cooks traps steam and helps it cook evenly.

Let the rice rest: After cooking, let the rice sit covered for 5–10 minutes, then fluff with a fork.

Add the onion near the end: Adding it during the final simmer keeps a little texture and fresh flavor.

Add vegetables: Carrots, potatoes, zucchini, celery, and corn are traditional additions. Add firm vegetables early and soft ones near the end.

Finish with lime: A squeeze of fresh lime brightens the broth beautifully.

Taste before salting: Bouillon cubes are very salty, so taste the soup before adding any extra salt.

Caldo De Pollo (Mexican Chicken Soup)

Ingredients

For the soup:

Chicken broth: 6 cups

Water: 1 cup

Chicken tenders: 1¼ pounds

Chicken bouillon cubes: 3 extra-large

Olive oil: 1 tablespoon

Granulated garlic: 2 teaspoons

Ground cumin: 2 teaspoons

Salt and black pepper: to taste

White onion: ½ large, chopped (use more or less to taste)

For the rice:

Chicken broth: 2 cups

White rice: 1 cup

Chili powder: 1 teaspoon

For garnish:

Avocado: 1, peeled, pitted, and thinly sliced

Fresh cilantro: 1 bunch, chopped

Instructions

1. Start the soup.

In a large pot, add the 6 cups of chicken broth, water, chicken tenders, bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper.

Bring everything to a boil.

2. Simmer and shred the chicken.

Once it boils, lower the heat, cover, and let the soup simmer for about 25 minutes, until the chicken is fully cooked.

Lift out the chicken and pull it apart with two forks.

Return the shredded chicken to the pot, add the onion, and simmer for another 5 minutes, until the onion softens and the flavors blend.

3. Cook the rice.

Meanwhile, in a separate saucepan, bring the 2 cups of chicken broth, rice, and chili powder to a boil.

Turn the heat down to medium-low, cover, and cook for about 25 minutes, until the rice is tender and the liquid is absorbed.

4. Build the bowls.

Spoon some of the cooked rice into each bowl, then ladle the hot chicken soup over the top.

5. Garnish and serve.

Finish each bowl with a few slices of avocado and a generous sprinkle of fresh cilantro.

Serve right away.

Important Notes When Making Caldo De Pollo (Mexican Chicken Soup)

Bouillon is very salty: Three extra-large bouillon cubes plus broth make this soup quite salty. Use low-sodium broth, fewer bouillon cubes, or skip added salt to control sodium.

Cook chicken thoroughly: Chicken must reach an internal temperature of 165°F (74°C).

Store rice and soup separately: Rice absorbs broth quickly, so keep them apart for leftovers to prevent mushy rice.

Rice cooking time varies: Different types of white rice may need slightly more or less time and liquid. Check the package directions.

Avocado browns quickly: Slice it just before serving, or toss it with a little lime juice to slow browning.

Mild heat: This soup is very mild. Add sliced jalapeños, serranos, or hot sauce for extra heat.

Storage: Refrigerate the soup for up to 4 days and the rice for up to 4–5 days in separate airtight containers.

Freezing: The soup freezes well for up to 3 months. Freeze the rice separately, or cook fresh rice when reheating.

Garnish fresh: Add avocado and cilantro only to the portions you’re serving.

Dietary notes: It’s naturally gluten-free and dairy-free. Check that your broth and bouillon are gluten-free.

How to Enjoy Caldo De Pollo (Mexican Chicken Soup) After Cooking

Serve it the traditional way. Spoon a portion of warm rice into each bowl, then ladle the hot chicken soup over the top. Finish with avocado slices and fresh cilantro.

Set up a toppings bar. In Mexican homes, caldo is often served with fresh garnishes so everyone can customize their bowl:

Lime wedges for squeezing
Diced white onion
Chopped fresh cilantro
Sliced avocado
Sliced jalapeños or serranos
Salsa or hot sauce
Sliced radishes for crunch
Dried oregano, crushed between your fingers

Pair with classic sides.

Warm corn tortillas: The traditional companion. Roll them up and dip them in the broth, or tear them into the soup.
Flour tortillas: Soft and comforting for dipping.
Tostadas: Add crunch alongside the soup.
Bolillo rolls: Great for soaking up every drop of broth.
Saltine crackers: A gentle option when you’re not feeling well.

Make it extra comforting. When you’re feeling under the weather, enjoy the broth with just a little rice and chicken, plus a squeeze of lime. It’s soothing, hydrating, and easy on the stomach.

Make it heartier. Add chunks of potato, carrot, zucchini, corn on the cob, or chayote for a more traditional, vegetable-packed caldo.

Pair with drinks. Agua fresca, horchata, iced tea, warm herbal tea, sparkling water with lime, or a light Mexican lager all pair well with the warm, savory soup.

Store and reheat leftovers.

Refrigerate: Store the soup and rice separately in airtight containers.
Stovetop: Reheat the soup over medium heat until steaming. Warm the rice separately with a splash of broth.
Microwave: Heat individual portions in 1–2 minute intervals, stirring between each.
Freeze: Freeze the soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Repurpose leftovers.

Use the shredded chicken in tacos, tostadas, or quesadillas.
Turn the broth into a quick tortilla soup by adding crispy tortilla strips and cheese.
Serve the chicken and rice together as a simple, comforting bowl.

Nutrition Information

Estimated per serving, based on 6 servings (about 1¼ cups of soup over ⅓ cup of cooked rice), made with regular chicken broth, 3 extra-large bouillon cubes, and avocado and cilantro garnish.

Note: The sodium is high because of the bouillon cubes and regular broth. Using low-sodium broth and just 1 bouillon cube lowers sodium to about 700–800 mg per serving without losing much flavor. Leaving off the avocado reduces each serving by about 40 calories and 3.7 g of fat.

Smart FAQs About This Recipe

What is caldo de pollo?
Caldo de pollo is a traditional Mexican chicken soup made with chicken simmered in a seasoned broth. It’s often served with rice, vegetables, tortillas, and fresh garnishes like lime, cilantro, and onion.

Why is the rice served at the bottom of the bowl?
It’s a common Mexican tradition. Placing rice in the bowl first and ladling soup over it keeps the rice from getting mushy in the pot and lets everyone control how much rice they want.

Is caldo de pollo good when you’re sick?
Yes. Many families make it for anyone who is feeling unwell. The warm broth helps with hydration, and the soft chicken and rice are easy to eat and gentle on the stomach.

Can I add vegetables?
Absolutely. Carrots, potatoes, celery, zucchini, chayote, cabbage, and corn on the cob are all classic additions. Add hearty vegetables early and softer ones near the end of cooking.

Is this soup spicy?
No. It’s mild and family-friendly. The chili powder in the rice adds warmth and color, not heat. Serve with jalapeños, serranos, or salsa for those who want more spice.

Can I use other cuts of chicken?
Yes. Bone-in chicken thighs, drumsticks, or a whole cut-up chicken make a richer, more traditional broth. Simmer them for 40–60 minutes until tender, then shred the meat and discard the bones and skin.

Can I make it in a slow cooker or Instant Pot?
Yes. In a slow cooker, add the soup ingredients and cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and add the onion for the last 20 minutes. In an Instant Pot, pressure cook the soup ingredients on high for 10 minutes with a 10-minute natural release, then shred the chicken and simmer with the onion on sauté mode.

How do I keep the rice from getting mushy?
Cook and store the rice separately from the soup. Only combine them in individual bowls right before serving.

Can I cook the rice directly in the soup?
You can, but it will absorb a lot of broth and make the soup thicker. If you do, add about 2 extra cups of broth and stir the rice into the pot during the last 20–25 minutes of cooking.

How can I make the broth more flavorful?
Sauté the onion and garlic in olive oil before adding the broth, use bone-in chicken, and add aromatics like bay leaves, celery, carrots, or a few cilantro stems while the soup simmers. Remove the stems and bay leaves before serving.