Olive Oil – For sauteing the vegetables. I like extra virgin olive oil, but you can use any cooking oil you prefer. Fresh vegetables – Including onion, carrots, celery, and bell peppers. These will need to be cut into bite-sized pieces. My caldo de pollo recipe does not include potatoes, which many other recipes have, but you can definitely add them in if you like. Garlic – Fresh garlic tastes the best in this Mexican chicken soup, but you can also use jarred minced garlic. Chicken Broth – I used store-bought, but you can make your own chicken broth or chicken bone broth instead. Diced Tomatoes – We’re using a canned version and including the liquid in this soup. Chicken Breasts – Some caldo de pollo recipes use a whole chicken or chicken pieces, but I find it easier to use boneless skinless chicken breasts and shred them once cooked. Chicken thighs will also work if you prefer them. Seasonings – My simple caldo de pollo seasoning includes sea salt, black pepper, ground cumin, and optional fresh cilantro. Toppings – Including avocado, sour cream, lime wedges, and cilantro. These garnishes are optional, but great for extra fresh flavor!
I usually start with forks to break it up in a few pieces, then turn on the hand mixer and beat until shredded. It takes seconds!
Salads & Slaws – Cilantro lime taco slaw and avocado corn salad would make fresh pairings with this chicken Mexican soup recipe. Chips – My homemade tortilla chips recipe is my fave! But my cheddar parmesan crisps are surprisingly delicious with this soup, too. Rice – Make white or brown rice, or cook up a side of cilantro lime cauliflower rice. Salsa – A spoonful of tomatillo avocado salsa verde or homemade salsa would add instant flavor to your caldo de pollo. My personal fave is fresh tomato salsa.
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