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Homemade Caldo de Pollo chicken soup with corn, potatoes, carrots, avocado, and lime served in a white bowl from Reynaldo’s Cocina
Reynaldo’s Cocina 📍

Caldo de Pollo

Traditional homemade Caldo de Pollo made with chicken, potatoes, carrots, celery, corn, avocado, and rich comforting broth. A warm Mexican style chicken soup packed with homemade flavor.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken Soup
  • 3 lbs bone in chicken legs thighs, or mixed pieces
  • 10 cups water
  • 2 tbsp olive oil
  • 1 tbsp achiote paste
  • 1 tbsp chicken bouillon
  • 1 white onion quartered
  • 4 garlic cloves
  • 3 celery stalks chopped
  • 3 carrots sliced
  • 3 potatoes peeled and chunked
  • 2 corn cobs cut into sections
  • 2 cups cabbage chopped
  • 1/2 bunch cilantro
  • Salt to taste
Finish
  • Avocado slices
  • Lime wedges
  • Extra cilantro

Equipment

  • - Large stock pot or Dutch oven
  • Cutting board
  • Sharp knife
  • - Large spoon
  • Measuring cups and spoons
  • Tongs
  • Ladle
  • Serving bowls

Method

  1. Heat a large stock pot or Dutch oven over medium heat.
  2. Add olive oil.
  3. Add the onion and garlic.
  4. Cook for 2 to 3 minutes until fragrant.
  5. Add the achiote paste.
  6. Stir until dissolved into the oil.
  7. Do not brown.
  8. Add water, chicken bouillon, and chicken pieces.
  9. Bring to a boil.
  10. Reduce heat and simmer for 30 minutes.
  11. Skim any foam from the surface if needed.
  12. Add celery, carrots, potatoes, and corn.
  13. Continue simmering for 20 minutes.
  14. Add cabbage and cilantro.
  15. Cook for an additional 10 minutes.
  16. Taste and adjust salt as needed.
  17. Turn off the heat and allow the soup to rest for 5 minutes.
  18. Ladle chicken, vegetables, and broth into serving bowls.
  19. Top with avocado slices and extra cilantro.
  20. Serve with fresh lime wedges.

Notes

• Achiote adds beautiful color, warmth, and depth without overpowering the chicken.
• Bone in chicken creates a richer broth and more traditional flavor.
• Skimming the foam during the first simmer helps keep the broth cleaner and clearer.
• Add the cabbage near the end so it stays tender without becoming overly soft.
• Fresh lime squeezed into the bowl brightens the entire soup.
• Avocado adds richness and balances the savory broth.
• Caldo de Pollo tastes even better the next day as the flavors continue to develop.
• Serve with warm corn tortillas or bolillo bread for a complete meal.
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