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Mexican Chicken and Rice Soup (Caldo de Pollo)

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 lbs bone-in, skin-on chicken thighs (or drumsticks)
  • 10 cups water or low-sodium chicken broth
  • 1 medium onion, halved
  • 3 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 2 teaspoons salt (plus more to taste)
  • ½ teaspoon black pepper
  • Vegetables and Rice:
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, diced
  • 2 zucchinis, sliced
  • 2 ears corn, cut into thirds (optional but traditional)
  • 1 cup cooked rice (long-grain white or basmati)
  • Garnishes:
  • Fresh cilantro, chopped
  • Lime wedges
  • Diced avocado
  • Sliced jalapeños or serranos
  • Warm corn tortillas

Instructions
 

  • Make the Broth: Place chicken, water (or broth), onion, garlic, bay leaves, oregano, salt, and pepper in a large pot. Bring to a boil, skim off foam, then reduce heat and simmer for 25–30 minutes until chicken is tender.
  • Add Vegetables: Remove onion and bay leaves from broth. Add carrots, celery, potatoes, zucchini, and corn. Simmer 15–20 minutes until vegetables are tender.
  • Shred Chicken u0026 Add Rice: Remove chicken from pot, discard skin and bones, shred meat, and return to broth. Stir in cooked rice and simmer for 5 minutes.
  • Finish u0026 Serve: Adjust seasoning with more salt and pepper as needed. Ladle into bowls and garnish with cilantro, lime, avocado, and jalapeños.