Mexican Chicken Soup

Ingredients & Substitutions

Here I explain the best ingredients for my Mexican chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – Some caldo de pollo recipes use a whole chicken or chicken pieces, but I find it easier to use boneless skinless chicken breasts and shred them once cooked. Chicken thighs will also work if you prefer them, or you can shred rotisserie chicken as a shortcut.
• Vegetables – Including onion, carrots, celery, and bell peppers, cut into bite-sized pieces. Feel free to experiment with other veggies, like zucchini or cabbage — see my healthy vegetable soup recipe for ideas and tips on when to add what.
• Garlic – Fresh garlic is best, but a teaspoon of jarred minced garlic works.
• Chicken Broth – I used store-bought this time, but when I have my own chicken broth or bone broth on hand, I always go for that. Homemade adds so much more flavor!
• Diced Tomatoes – Canned tomatoes (with their liquid) add richness and depth to the broth. You can even use fire-roasted for a smoky flavor, or diced tomatoes with green chilies for some heat.
• Olive Oil – For sauteing the veggies. I like this one, but any cooking oil works.
• Seasonings – My simple caldo de pollo seasoning includes sea salt, black pepper, ground cumin, and optional fresh cilantro. Sometimes I swap in taco seasoning or fajita seasoning when I want bolder flavors.
• Toppings – See my fave topping options below!

How To Make Caldo De Pollo

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the vegetables. Heat the oil in a Dutch oven or large pot, until shimmering. Add the chopped onions, carrots, celery, and bell peppers, and saute until tender. Add the garlic and cook until fragrant.
2. Cook the chicken in broth. Add the broth, canned tomatoes with liquid, chicken, cumin, salt, and pepper. Bring the Mexican chicken soup to a boil, then reduce heat and simmer until the chicken is cooked through.

3. Shred the chicken. Then, pop it back into the soup and simmer a little longer to help it absorb more liquid.
4. Season to your taste. Stir in the chopped cilantro, salt, and pepper.

5. Load it up! Ladle your Mexican chicken soup into bowls. Add a squeeze of lime juice and pile it high with your favorite toppings (I’ve got serving ideas below).

Topping Ideas

Avocado, sour cream, lime wedges, and extra cilantro aren’t required for this Mexican chicken soup, but I highly recommend them for bright, fresh flavor — pictured above!

You can also add anything else you normally like on Mexican dishes, like shredded cheese, green onions, or even guacamole or fresh tomato salsa. Sometimes I even sprinkle crushed homemade tortilla chips or cheese crisps sprinkled on top.

Caldo de pollo can be a light meal by itself, but if you like a soup-and-salad combo, my cilantro lime taco slaw or avocado corn salad are perfect.

More Mexican Soup Recipes

I’ve been to Mexico more times than I can count, and every time I want to make more recipes with the incredible flavors they use. Try some of my other cozy soups inspired by my visits:

Easy Taco Soup

Chile Verde

Black Bean Soup

Pork Pozole