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Caldo de Pollo {Mexican Chicken Soup}

Caldo de Pollo {Mexican Chicken Soup}


Caldo de Pollo {Mexican Chicken Soup} is a quick and easy Mexican inspired chicken soup full of potatoes, corn, fire-roasted tomatoes, zucchini, shredded cabbage, peppers, and onions. My version would make any Mexican Abuela proud! #caldodepollo #mexicansoup #chickensoup #soup #matzoballsoup


  • 4 chicken thighs, bone-in, skin-on
  • 4 chicken drumsticks, bone-in, skin-on
  • 12 cups chicken broth, low sodium
  • 3 1/2 cups tomatoes, fire-roasted
  • 1/4 cup lime juice
  • 5 medium potatoes, Yukon gold, diced into 2 inch chunks
  • 4 large carrots, peeled, chopped into chunks
  • 4 stalks celery, chopped
  • 4 corn heads, cut into 3 pieces each
  • 1 bell pepper, diced
  • 1 white onion, diced
  •  3 cups cabbage, shreeded
  • 3 cloves garlic, minced
  • 2 zucchini, diced
  • 2 Serrano chili’s, sliced
  • extra virgin olive oil
  • cilantro or parsley to garnish

For the Seasoning Blend:

  • 2 tablespoons of creole seasoning or seasoned salt
  • 2 tablespoons chili powder
  • 1 tablespoon oregano, dried, crushed
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1/2 tablespoon crushed red pepper (if desired)


  1. Mix seasoning blend together and set aside.
  2. Wash chicken with cold water, pat dry with a napkin.
  3. Place chicken into a large freezer bag or casserole dish to marinate.
  4. Top Chicken with around 4 tablespoons of spice blend and 3 tablespoons of olive oil.
  5. Mix well making sure to place seasoning under the chicken skin.
  6. Top with lime juice, refrigerate overnight or at least 4-6 hours.

To Prepare the Soup:

  1. Place all of the chopped vegetables into a large bowl.
  2. Minus the corn, fire-roasted tomatoes, and garlic.
  3. Coat the vegetables with around 4 tablespoons of olive oil and 3 tablespoons of the spice blend, mix well and set aside.
  4. Remove the chicken from the refrigerator.
  5. Add around 4 tablespoons of olive oil to a large skillet over medium heat.
  6. Add the chicken into the pan in batches as to not overcrowd the pan.
  7. Cook for 4 minutes per side.
  8. Remove the chicken and place onto a plate. Repeat until all the chicken is cooked.
  9. Add more oil to the pan if needed. Add the mixed vegetables and saute for about 6 minutes.
  10. Add the garlic and cook for one minute more.
  11. Transfer the vegetables and chicken to a large soup pot.
  12. Add the fire-roasted tomatoes, broth, and remaining spices.
  13. Bring mixture to a boil. Reduce heat and cook for around 45-60 minutes or until the chicken starts to slightly fall off of the bone.
  14. Add the corn and cook 20-30 minutes more or until the corn is tender.
  15. Serve with your choice of toppings such as rice or egg noodles.
  16. Garnish with parsley and lime juice.


To Serve: Saltine Crackers, Jasmine Rice, Egg Noodles, Limes, Avocados

Keywords: #caldodepollo #mexicansoup #chickensoup #soup #matzoballsoup