When you need something warm, nourishing, and incredibly flavorful, Mexican Chicken Soup—also known as caldo de pollo—delivers comfort in every single spoonful. Light and brothy yet deeply satisfying, this traditional soup is packed with tender chicken, vibrant vegetables, fresh herbs, and citrusy brightness from lime. It’s the type of meal families across Mexico make not just for dinner, but also whenever someone needs warmth, nourishment, or a comforting home-cooked dish that feels like a hug.

Unlike cream-based soups or tomato-heavy versions, authentic caldo de pollo is purely brothy, infused with aromatics, vegetables, spices, and fresh garnishes. The result is a clear, golden broth that’s full of natural flavor without feeling heavy. It’s refreshing, revitalizing, and perfect for any season.

Whether you’re feeding a family, meal prepping for the week, or craving a cozy meal that warms you from the inside out, this soup is incredibly easy, affordable, and customizable. One pot is all you need.

What Makes This Mexican Chicken Soup Authentic

Mexican caldo traditions revolve around simple ingredients elevated by technique. Here’s what makes this soup truly authentic and unique:

✔ Brothy, golden base

The broth is the star. Simmering chicken with aromatics creates a naturally rich and flavorful foundation.

✔ Chunky vegetables

Zucchini, carrots, corn, and potatoes make this soup hearty without heaviness.

✔ Bright finish

Fresh cilantro and lime juice transform the dish right before serving.

✔ Add-your-own toppings

Each bowl can be customized with avocado, jalapeño, cabbage, or rice.

✔ Family-style cooking

Caldo is meant to be shared, eaten slowly, and enjoyed hot.

Ingredients

Below are the authentic components that give this soup its nourishing depth and bright flavor.

• 1 ½ lbs bone-in chicken thighs (preferred for best flavor)
• 8 cups water or chicken broth
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 zucchini, sliced
• 1 ear corn, cut into rounds (or 1 cup frozen corn)
• 1 jalapeño, sliced (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh cilantro, chopped
• Lime wedges for serving
• Optional toppings: avocado, cabbage, rice, chili flakes

Instructions

1. Sauté aromatics

Heat olive oil in a large pot. Add onion, celery, and carrots; sauté until softened.

2. Add chicken

Place chicken thighs into the pot and cook 2–3 minutes per side to develop flavor.

3. Add garlic and spices

Stir in garlic, cumin, oregano, and bay leaf; cook until fragrant.

4. Add liquid

Pour in the water or chicken broth. Add tomatoes. Bring to a gentle boil.

5. Simmer

Reduce heat and simmer for 25–30 minutes until chicken is fully cooked and tender.

6. Add vegetables

Add potatoes, zucchini, corn, and jalapeño. Simmer another 15 minutes until vegetables are soft.

7. Shred chicken

Remove chicken, shred, and return it to the pot.

8. Adjust seasoning

Add salt and pepper to taste.

9. Serve

Top with cilantro and squeeze fresh lime over the bowl. Add avocado or rice if desired.

Mexican Chicken Soup

A light, brothy, authentic Mexican chicken soup loaded with vegetables, herbs, and lime.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Mexican

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Soup

• 1.5 lbs bone-in chicken thighs
• 8 cups water or chicken broth
• 1 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 2 potatoes cubed
• 1 zucchini sliced
• 1 ear of corn cut into rounds
• 1 jalapeño sliced, optional
• 14.5 oz diced tomatoes
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp dried oregano
• salt and pepper to taste
• cilantro for garnish
• lime wedges for serving

Equipment

• Large pot
• Cutting board
• Chef’s knife
• Ladle

Method

 

1. Heat olive oil in a large pot and sauté onions, celery, and carrots until softened.
2. Add chicken thighs and lightly brown on both sides.
3. Stir in garlic, cumin, oregano, and bay leaf until fragrant.
4. Pour in broth or water and add diced tomatoes. Bring to a boil.
5. Reduce heat and simmer for 25–30 minutes.
6. Add potatoes, zucchini, corn, and jalapeño; simmer 15 minutes more.
7. Remove chicken, shred it, and return to the pot.
8. Season with salt and pepper to taste.
9. Serve with cilantro and fresh lime juice.

Notes

Add rice to bowls before serving for a heartier meal.

Tips for Perfect Mexican Chicken Soup

⭐ Use bone-in chicken

Bones = richer, deeper broth.

⭐ Don’t skip lime

Mexican soups rely heavily on citrus brightness.

⭐ Keep vegetables chunky

It’s part of the caldo texture and tradition.

⭐ Add jalapeño to taste

You control how spicy the broth gets.

⭐ Serve toppings separately

It makes the soup customizable for everyone at the table.

Variations

• Caldo de Pollo Tradicional

Leave out tomatoes for a clear golden broth.

• Spicy Caldo

Add serrano peppers or chili flakes.

• Rice version

Add a scoop of cooked rice to each bowl before pouring in the soup.

• Low-carb version

Skip the potatoes and add more zucchini.

Serving Suggestions

• Warm corn tortillas
• Mexican rice on the side
• Sliced avocado
• Crisp shredded cabbage
• More lime wedges
• Quesadillas or tostadas

This soup pairs with everything, and leftovers taste even better.

Storage & Meal Prep

Fridge:

Up to 4–5 days in airtight containers.

Freezer:

Freezes well for 3 months (freeze without potatoes for best texture).

Reheating:

Warm on the stove or microwave until steaming hot.

Short Summary

A light, brothy Mexican chicken soup packed with vegetables, tender chicken, herbs, and fresh lime—simple, authentic, and nourishing.