Caldo De Pollo (Mexican Chicken Soup) Recipe -
Caldo De Pollo (Mexican Chicken Soup) Recipe
  • READY IN 50 mins

Caldo De Pollo (Mexican Chicken Soup)

Recipe by  

"I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
  2. Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
  3. Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
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Reviews More Reviews

Dec 07, 2013

This recipe is a great starter. It was just the flavor I was looking for. I followed the recipe, but added/adjusted the following. I omitted the broth and used chicken and tomato bouillon cubes. I still had a very rich, deep flavored soup. I added 1/2 cup each celery, carrots and tomato, just because 1. I needed to use them up, 2. I thought this soup needed some veggies, and 3. I like those veggies in chicken based soups. I didn't make the rice - I had regular steamed rice already. Lastly, I added a squeeze of lemon to bring out all the flavors. Excellent!! My husband, who isn't big on soups even liked this one. Will make again and again. Thank you for the recipe.

Mar 02, 2014

the Spanish rice is usually fried until lightly tan then add water/chicken broth/tomatoes/cumin/corn cover and cook low heat until done approx. 15 min


9 Ratings

Feb 21, 2014

This is a great attempt at a Caldo Tlalpeño, a very typical Mexican chicken soup. In order to be true, it needs to have some small diced pico de gallo (tomato, onion, Serrano pepper) and Oaxaca cheese (Monterey Jack would be a good sub). You can also add tomato puree (a natural one is better) and / or guajillo chilli that has been toasted, deveined and cleaned and mixed (in a blender) with a cup of the broth and the onion.

Nov 05, 2014

Authentic Mexican chicken soup: the best taste comes from using a whole chicken (cut up)with skin simmer in salted wateror you can also add Knorr Suiza(chicken flavor) flavoring until cooked thru. Once chicken is cooked add veggies (carrots,potatoe,celery) a pinch of cumin (cilantro optional) and a handful of rice let simmer again and that is "michoacan style" chicken soup.

Feb 08, 2015

Except I did not add bouillon. I used 99% fat free chicken broth and cooked brown rice in plain water without chicken broth or chile. I also added celery and carrots to the soup! It came out DELISH!

Mar 25, 2015

This is as close to my favorite Mexican restaurant's Sopa de Pollo that I have found. I did add pico to mine, but no other changes. The broth is amazing! No additional salt is needed if you follow this recipe. I will make again, and soon!

Sep 06, 2014

Made this today. It's raining and 63deg. So why not? I added celery and carrots and used water and 5 large chicken and 1 tomato cubes of Knorrs. Sided it with Monterey Jack cheese and sweet cornbread. Yummy!


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  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 1919 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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