Mexican Caldo de Pollo Recipe
This comforting Mexican Caldo de Pollo is made with tender bone-in chicken thighs, hearty vegetables, aromatic herbs, and a deeply savory broth. It’s a simple one-pot meal that’s perfect for cozy family dinners, especially when you want something warm, nourishing, and satisfying.
Ingredients
- 2 lbs pasture-raised bone-in chicken thighs
- 8 cups chicken broth or water plus more as needed
- 1 organic yellow onion quartered
- 4 organic garlic cloves smashed
- 2 bay leaves
- 2 tsp sea salt plus more to taste
- 1 tsp Mexican oregano
- ½ tsp black pepper
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp chicken bouillon powder or to taste
- 3 organic carrots peeled and cut into large chunks
- 2 medium organic potatoes peeled and cut into large chunks
- 1½ cups organic corn kernels fresh or frozen, OR 2 ears organic corn cut into 2–3 pieces
- 2 organic zucchini cut into large chunks
- ¼–½ head organic cabbage cut into wedges
- 2 organic Roma tomatoes chopped
- ½ cup fresh organic cilantro roughly chopped
For Serving
- Fresh lime wedges
- Fresh cilantro
- Diced organic avocado
- Warm corn tortillas
- Favorite salsa
- Fresh serrano or jalapeño optional
- Mexican rice optional
- Cotija cheese optional
Instructions
Simmer the Chicken
- Place the chicken thighs in a large pot with 8 cups of chicken broth or water.
- Add half the quartered onion, smashed garlic, bay leaves, salt, Mexican oregano, black pepper, cumin, garlic powder, onion powder, and chicken bouillon powder.
- Bring the pot to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface.
- Partially cover the pot and simmer for 35–45 minutes, or until the chicken is tender and cooked through.
- Tip: If the broth evaporates while simmering, add more chicken broth or water as needed to keep plenty of liquid in the pot.
Add All the Vegetables
- Once the chicken is tender, add the carrots, potatoes, corn, zucchini, cabbage, tomatoes, and rest of sliced onion all at once.
- Bring the pot back to a gentle simmer.
Cook Until Tender
- Continue simmering for about 20 minutes, or until all of the vegetables are cooked through and tender.
- Keep the garlic and quartered onion from the broth in the soup. They become soft and flavorful as they cook.
- If using fresh corn on the cob, add the pieces with the rest of the vegetables.
Finish the Caldo
- Remove the bay leaves.
- Taste the broth and adjust the salt and seasonings as needed. If you feel it needs more oregano, pepper, cumin, garlic powder, onion powder, or bouillon, add a little more to taste.
- If the broth has reduced too much or you simply want more liquid, add additional chicken broth or water until the caldo reaches your preferred consistency.
- Stir in the fresh cilantro during the final 2–3 minutes of cooking.
Serve
- Ladle the hot caldo into bowls with plenty of chicken, vegetables, and flavorful broth.
- Finish with fresh cilantro and a generous squeeze of lime.
- Serve with warm corn tortillas, avocado, salsa, serrano or jalapeño, and any other toppings you love.
- For an extra-hearty bowl, add a scoop of Mexican rice and finish with a little Cotija cheese if desired.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.