Dinner

Caldo De Pollo (Mexican Chicken Soup) Recipe

Name: Caldo De Pollo (Mexican Chicken Soup) Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 6 cups chicken broth; 1 cup water; 1 ¼ pounds chicken tenders; 3 extra large chicken bouillon cubes; 1 tablespoon olive oil; 2 teaspoons granulated garlic; 2 teaspoons ground cumin; Salt and ground black pepper to taste; ½ large white onion, chopped (or to taste); 2 cups chicken broth; 1 cup white rice; 1 teaspoon chili powder; 1 avocado, peeled, pitted, and thinly sliced; 1 bunch fresh cilantro, chopped

BySimon Carel January 10, 2026January 10, 2026

Jump to Recipe

Introduction

Caldo De Pollo is a comforting Mexican chicken soup that warms you from the inside out. This hearty dish features tender shredded chicken, flavorful broth, and a side of seasoned rice, perfect for any day of the week.

Two white bowls with a thin brown rim sit on a white marbled surface, each filled with a golden broth soup. The soup contains shredded light beige chicken pieces and small clusters of light brown grains or rice floating in the clear broth. One bowl has a silver spoon resting inside, with a woman's hand holding the spoon. The overall look is warm and comforting with simple textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
Salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth (for rice)
1 cup white rice
1 teaspoon chili powder
1 avocado, peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

Instructions

Step 1: In a large pot, combine 6 cups of chicken broth, 1 cup water, chicken tenders, bouillon cubes, olive oil, granulated garlic, cumin, salt, and black pepper. Bring to a boil over medium-high heat.
Step 2: Reduce heat to low, cover the pot, and simmer until the chicken is cooked through, about 25 minutes. Remove the chicken and gently shred it with two forks. Add the chopped onion to the broth and simmer for an additional 5 minutes.
Step 3: Meanwhile, in a separate saucepan, bring 2 cups of chicken broth, rice, and chili powder to a boil. Lower the heat to medium-low, cover, and cook until the rice is tender and the liquid is absorbed, about 25 minutes.
Step 4: To serve, spoon the cooked rice into individual bowls, pour the hot soup over the rice, and garnish with avocado slices and chopped cilantro.

Tips & Variations

For extra depth, add fresh lime juice when serving for a bright, tangy flavor.
Swap chicken tenders for bone-in thighs for richer broth and flavor.
Add chopped vegetables like carrots or zucchini to the soup for more texture and nutrition.
If you prefer a spicier soup, include diced jalapeños or a dash of hot sauce.

Storage

Store leftover soup and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. Add fresh avocado and cilantro when serving to keep them fresh.

How to Serve

The image shows a white bowl filled with a thick yellowish soup that has small orange shrimp pieces and chunks of white fish. There are three slices of green avocado placed on top, along with a few bright green cilantro leaves in the center. The soup looks smooth and slightly oily, with a bit of black pepper sprinkled over everything. A silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface with a light blue cloth napkin on the left and a small bowl of green herbs partially visible on the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw tenders?

Yes, you can shred pre-cooked chicken and add it during the last few minutes of simmering to warm it through.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace chicken broth with vegetable broth, omit the chicken and bouillon cubes, and add hearty vegetables like mushrooms and beans for protein.