Caldo De Pollo (Mexican Chicken Soup)

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6

Why You’ll Love This Recipe

  • Create rich broth from chicken bouillon cubes and ground cumin for a spoonful of rich flavor.
  • Home cooks like using fresh vegetables and customizable add-ins to tailor the soup.
  • Allrecipes member jpr0504 shares, “…added celery and carrots to the soup! It came out DELISH!”
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Ingredients

Original recipe (1X) yields 6 servings

Soup Stock:

  • 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

Rice:

  • 2 cups chicken broth
  • 1 cup white rice
  • 1 teaspoon chili powder

Garnish:

  • 1 avocado – peeled, pitted, and thinly sliced
  • 1 bunch fresh cilantro, chopped

 

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Directions

  1. Gather the ingredients.

    ingredients gathered to make caldo de pollo
    Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek

  2. 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.

    broth and seasonings added to a large pot, coming to a boil
    Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek

  3. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.

    shredded chicken and onion added and stirred into the pot
    Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek

  4. 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.

    rice is cooked with broth and seasonings
    Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek

  5. Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

    caldo de pollo served in bowls
    Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
94 home cooks made it!

Nutrition Facts (per serving)

310Calories
10gFat
31gCarbs
24gProtein