Skip to main content New<> this month
Get the Allrecipes magazine

Caldo De Pollo (Mexican Chicken Soup)

Rated as 4.64 out of 5 Stars

"I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it."
Added to shopping list. Go to shopping list.


50 m servings 310
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
  2. Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
  3. Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Nutrition Facts

Per Serving: 310 calories; 10 30.8 23.5 54 639 Full nutrition

Explore more


Read all reviews 16
Most helpful
Most positive
Least positive

Authentic Mexican chicken soup: the best taste comes from using a whole chicken (cut up)with skin simmer in salted wateror you can also add Knorr Suiza(chicken flavor) flavoring until cooked th...

This recipe is a great starter. It was just the flavor I was looking for. I followed the recipe, but added/adjusted the following. I omitted the broth and used chicken and tomato bouillon cubes....

This is a great attempt at a Caldo Tlalpeño, a very typical Mexican chicken soup. In order to be true, it needs to have some small diced pico de gallo (tomato, onion, Serrano pepper) and Oaxaca ...

the Spanish rice is usually fried until lightly tan then add water/chicken broth/tomatoes/cumin/corn cover and cook low heat until done approx. 15 min

This is an awesome skeleton of the recipe! The first time I made it I used chicken broth, second and third time, I only used water.. The taste was the same! However, I think that was because the...

Super yummy! I added veggies and and switched out the rice for curly noodles (1 cup dry) and it was delicious! The vegetables that I used were red potatoes (3 chopped up in 1/2inch pieces), 2 ...

In addition to carrots, I added chayote (don't forget to peel), calabacitas and garlic. I used chicken quarters with the skin rather than chicken tenders. Also, I deleted the chile powder. All...

This is as close to my favorite Mexican restaurant's Sopa de Pollo that I have found. I did add pico to mine, but no other changes. The broth is amazing! No additional salt is needed if you f...

Except I did not add bouillon. I used 99% fat free chicken broth and cooked brown rice in plain water without chicken broth or chile. I also added celery and carrots to the soup! It came out DEL...