Caldo De Pollo (Chicken Soup)

Jeanne Benavidez


Another recipe I learned from my mother-in-law. This is a very delicious and hearty soup.


★★★★★ 2 votes

30 Min
1 Hr
Stove Top


  • 1
    3 - 4 pound chicken, cut into pieces, skinned
  • 2 qt
    chicken broth or water
  • 2
    chili peppers, anaheim or new mexico
  • 2 large
    potatoes, cubed
  • 2 - 3
    ears corn, cut into 1 1/2 inch pieces
  • 1 medium
    onion, quartered
  • 2
    zucchini, cut into 1 1/2 inch pieces
  • 4
    ribs celery, cut into 1 1/2 inch pieces
  • 4
    carrots, cut into 1 1/2 inch pieces
  • 1 Tbsp
    garlic. chopped
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/3 c
    fresh cilantro, finely chopped

How to Make Caldo De Pollo (Chicken Soup)


  1. In a large pot, cover chicken breasts with broth and bring to a boil. Add water if necessary so that liquid covers chicken by 1 inch.
  2. Cook for 15 minutes, skimming off any fat that floats to the surface.
  3. Add seeded and diced chiles (be sure to wear rubber gloves and don't touch your face).
  4. Add potatoes, corn, onion, celery, carrots and seasonings. Reduce heat, cover pot and simmer for 30 minutes.
  5. Add zucchini and adjust salt and pepper, if necessary. Continue simmering until vegetables are tender.

Printable Recipe Card

About Caldo De Pollo (Chicken Soup)

Main Ingredient: Chicken
Regional Style: Mexican

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