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Mexican Chicken and Rice Soup (Caldo de Pollo)

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large tomato, diced (or 1 can diced tomatoes, 14 oz)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon chili powder (optional, for a little spice)
  • Salt and black pepper, to taste
  • For the Broth u0026 Chicken
  • 6 cups low-sodium chicken broth
  • 1 ½ pounds bone-in chicken thighs or drumsticks (skin removed)
  • 1 bay leaf
  • 1 ear of corn, cut into 3–4 pieces (optional but traditional)
  • 1 small zucchini, sliced
  • ½ cup long-grain white rice (rinsed)
  • For Garnish
  • Fresh cilantro, chopped
  • Lime wedges
  • Avocado slices
  • Jalapeño slices (optional)
  • Crumbled queso fresco or cotija cheese (optional)

Instructions
 

  • Step 1: Sauté the Aromatics : In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Stir in garlic, diced tomato, cumin, oregano, chili powder, salt, and pepper. Cook another 2–3 minutes until fragrant and the tomatoes begin to break down.
  • Step 2: Add the Chicken and Broth : Add chicken pieces, bay leaf, and chicken broth to the pot. Bring to a boil, then reduce to low heat. Cover and simmer gently for 40–45 minutes, until the chicken is tender and the broth is richly flavored.
  • Step 3: Add Vegetables and Rice : Remove the chicken pieces from the pot and set aside to cool slightly. Stir in the rice and corn pieces (if using). Simmer for about 15 minutes until the rice is tender. Meanwhile, shred the chicken meat and discard bones.
  • Step 4: Return Chicken to the Soup : Add the shredded chicken back to the pot. Stir in sliced zucchini and simmer another 5–7 minutes, until all vegetables are tender. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
  • Step 5: Serve : Ladle the soup into bowls. Garnish with fresh cilantro, lime wedges, and avocado slices. Sprinkle with crumbled queso fresco or add jalapeño slices for extra heat.