Description
Mexican Chicken Soup, or Caldo de Pollo, is a hearty and flavorful dish filled with tender chicken, fresh vegetables, and aromatic spices. This soul-warming soup is perfect for chilly nights or whenever you need a nourishing meal packed with protein, fiber, and essential nutrients. Serve it with warm tortillas, avocado, and a squeeze of lime for the ultimate comforting experience.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional)
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 small jalapeño, finely chopped (optional for heat)
- 2 boneless, skinless chicken breasts (or thighs)
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15-ounce) can black beans, drained and rinsed
- Salt and pepper to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- 1 avocado, diced
- Lime wedges
- Crumbled queso fresco or shredded cheese (optional)
- Tortilla strips or chips
Instructions
Sauté Aromatics & Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Sauté for 3–4 minutes until onions become translucent.
- Stir in cumin, oregano, smoked paprika, and chili powder. Cook for another 30 seconds until fragrant.
Simmer the Soup:
- Pour in the chicken broth, diced tomatoes, and jalapeño (if using). Stir well.
- Add the whole chicken breasts (or thighs) to the pot. Bring to a gentle boil.
- Reduce heat, cover, and let simmer for 25–30 minutes, until the chicken is fully cooked.
Shred the Chicken & Add More Veggies:
- Remove the chicken and shred it using two forks. Return it to the pot.
- Add zucchini, corn, and black beans. Simmer for another 10 minutes.
Final Touches:
- Season with salt and pepper to taste.
- Stir in fresh lime juice for added brightness.
Serve & Garnish:
- Ladle soup into bowls and top with chopped cilantro, avocado, cheese, and tortilla strips.
- Serve with lime wedges on the side.
Notes
✔ Chicken Substitutes: Use rotisserie chicken for a quicker version or bone-in chicken for a richer broth.
✔ Spice Level: Adjust the heat by adding or omitting jalapeño and chili powder.
✔ Make It Ahead: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days.
✔ Freezing Instructions: Cool completely before freezing in portioned containers for up to 3 months.
- Prep Time: 15 min
- Cook Time: 45 min
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 55mg