Caldo De Pollo (Mexican Chicken Soup)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Ingredients Nutrition


  1. Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
  2. Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
  3. Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
  4. Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
  5. Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.


Most Helpful

I doubled the recipe to eat this every's so yummy! I did get help from my mom on timing so this is what she suggested...1. Cover chicken with water to boil about 20-30 min (my mom likes to use drumsticks because of the flavor of the bone and I like thighs for extra chicken) 2. Add the seasoning(salt, pepper, and knorr), bay leaf, onion, celery, corn, and large jalapeno (she takes out in the end but I keep for spice) then simmer for 20-30 min 3. Add potatoes and carrots and cook for another 20-30 min 4. Last 10 min of cooking add cabbage, squash/chayote, and more salt/pepper *As a preference my kids like me to mix in spanish rice and serve with rolled tortillas and crema (sour cream)...Delish :)

leelew03 January 30, 2012

Big help! I went ahead and added rice. Instead of the drumstick I used premarinated boneless skinless thighs. So good!!

fabpam November 16, 2010

Awesome!!! I love this recipe!!!

lmalmanza February 22, 2010

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