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Delicious Mexican Chicken Soup | Caldo de Pollo

This flavourful Mexican Chicken Soup recipe is from our loyal reader, Christy. A hearty and warming dish, it’s a delightful twist on the traditional Mexican caldo de pollo (chicken soup), nourishing families for generations in Mexico.
Caldo de Pollo is a staple in Mexican cuisine. It is typically enjoyed as a comfort food, as is traditional chicken soup in Western cuisines, especially during colder months or when someone feels unwell. This dish is made with chicken, vegetables, and a light broth, which helps with hydration and provides rich nutrients.
Christy’s version amps up the flavour with bolder spices and a touch of heat, making it a perfect choice for those who enjoy a bit of a kick. It is delicious and a great source of lean protein from the chicken and a wealth of vitamins and minerals from the vegetables and broth. Whether battling a cold or simply craving a satisfying meal, this soup will surely hit the spot.

By Christy

Mexican Chicken Soup Tips

  • Heat Management: Start with a moderate amount of Jalapeño and adjust to your desired heat level. Remember, you can always add more spice, but you can’t take it away!
  • Freshness First: Using fresh herbs, especially coriander, is key to achieving the bright, authentic flavours of this chicken soup.
  • Develop the Flavour Profile: Allow the soup to simmer for a minimum of 15-20 minutes, or even longer, to fully melt the spices and ingredients.
  • Garnish for Impact: Don’t overlook the garnishes! A dollop of sour cream and a sprinkle of crushed tortilla chips add textural contrast and a burst of flavour.
  • Sides: Serve with a side of Mexican rice or a simple salad with a cilantro-lime vinaigrette for a complete meal.
  • Extra-depth: If you have leftover roasted chicken bones, toss them in the pot while the broth simmers for extra depth and richness.
  • Optional Charring: For a smoky depth, char the jalapeño over an open flame before chopping. This technique adds a subtle complexity to the soup.

Ingredients

  • 1.7 litres (6 cups) chicken stock
  • 795g diced tomatoes
  • 2 large white onions, coarsely chopped
  • 3 cloves garlic, minced
  • 1 fresh jalapeño, seeded and finely chopped (adjust to your heat preference)
  • 127ml can chopped green chillies, drained
  • 1 tablespoon ground cumin
  • 2 teaspoons chilli powder
  • 1 teaspoon each of dried oregano and ground coriander (cilantro)
  • ½ teaspoon ground cinnamon powder
  • 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • 1 cup coarsely chopped coriander (cilantro)
  • Sour cream and crushed tortilla chips, for serving (optional)

Directions

  1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the onions and cook until softened, about 5 minutes. 
  2. Add the garlic, jalapeño, and drained canned green chillies, cook for another few minute until fragrant.
  3. Stir in the cumin, chilli powder, oregano, coriander, and cinnamon. Cook for 30 seconds to toast the spices and release their flavours.
  4. Pour in the chicken stock and diced tomatoes. Season with salt and pepper. Add the chicken pieces and bring to a boil. 
  5. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
  6. Stir in the lime juice and chopped coriander (cilantro). Taste and adjust seasoning if needed.
  7. Ladle the soup into bowls. Top with a dollop of sour cream and a sprinkle of crushed tortilla chips, if desired. 

Craving more hearty soups? Why not try our  Pork Roast Leftover Soup Recipe? It’s the perfect way to transform leftovers into a brand new meal. 

For more information on buying the right casserole dish or Dutch oven for you, we recommend you read this review: Casserole Dish or Dutch Ovens

Joana Camato

Joana Camato

Busy mom of 2 juggling customer service, SEO analysis, writing, and content management! When I'm not wrangling words or kids, I love getting lost in a good book, whipping up something delicious, or exploring new places.

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