Caldo de Pollo or Mexican Chicken Soup
Prep time
Cook time
Total time
Soup, sometimes all we need is a bowl and suddenly everything seems right in the universe.
Recipe type: Appetiser, Main, Lunch, Dinner
Cuisine: Mexican
Serves: 4-6
  • one small chicken cut into pieces (remove the skin)
  • water for boiling
  • two ears of corn, husk and silk removed (I used white corn but feel free to use other varieties)
  • two chayotes, peeled, seeded, and cut into bite-sized pieces
  • one very large zucchini, stem removed and cut into bite-sized pieces
  • one very large carrot, peeled and sliced into even-sized pieces
  • two stalks of celery with the leaves attached, sliced into even-sized pieces
  • one small white onion, peeled and quartered
  • six cloves of garlic, peeled and roughly minced
  • two bay leaves
  • fifteen whole peppercorns
  • one and a half teaspoons of fine sea salt, adjust to taste
  • extra water if needed
  1. Place the skinless chicken into a large pot and pour in enough water to cover the chicken. Cover and bring to a boil. Once it boils and the foamy stuff comes up, drain, and thoroughly rinse both the chicken and the pot. Place the chicken back into the pot, pour in plenty of water, and bring to a boil then allow the chicken to cook through. Once the chicken is falling off the bones, turn the heat off and remove the chicken -- but reserve the broth. Allow the chicken to cool enough to handle before pulling the meat off the bones. Place the boiled chicken back into the broth and set aside.
  2. Prepare all of the vegetables: Cut the each ear of corn into four pieces and place into the pot along with the remaining vegetables, bay leaves, salt, and pepper corns. You'll now need to add more water into the pot. Pour in enough so that the vegetables and chicken are completely covered. Place the lid on the pot, turn the heat to medium-low, simmer until all of the vegetables have softened and cooked through. Taste the soup -- careful not to burn yourself! Add more salt if needed.
To serve the way Mexicans eat their caldo:
  1. Serve alongside warm corn tortillas, slices of fresh limes. I love also to add several drops of hot sauce, like Cholula. Enjoy!
Recipe by Spicie Foodie ™ at