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Caldo De Pollo (Mexican Chicken Soup)

Caldo De Pollo (Mexican Chicken Soup)

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Tbalberts

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.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1983 mg
  • 79%

Based on a 2,000 calorie diet

Directions

  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

Loretta
10
12/7/2013

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.

terra
7
3/2/2014

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

ma910014
7
2/21/2014

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.