Mexican chicken soup or caldo de pollo is a cozy yet simple soup that is packed with flavor AND nutrients. It is the perfect soup to have when you’re feeling under the weather or when it’s a little chilly outside.
What is Caldo de Pollo?
Caldo de pollo (Mexican Chicken Soup) is the most popular soup in Mexico. Every state in Mexico might make it a tad bit differently, but none of them lack flavor. This soup brings me (and many other Mexican folks) some of the best childhood memories! I remember playing outside on cold winter days and then coming inside to cozy up with some caldo de pollo.
This caldo de pollo recipe was heavily inspired by my mom’s homemade caldo de pollo of course. The combination of vegetables and herbs, paired with creamy avocado and lime makes it one of the best most simplest meals ever. I did make sure to veganize it without losing any of the important flavors/textures. This recipe is pretty authentic, nutritious, and super flavorful! For best results make sure to read my tips section.
Is This The Same Thing As Consome de Pollo?
They are very similar, but they are not the same thing. Caldo de Pollo is made with vegetables and chicken meat, like breast or thighs.
Consome de Pollo is a traditional Columbian soup that is made with other chicken parts – liver, heart, legs, and wings.
The difference between them is the type of chicken they use.
Whole Ingredients
The fresh and healthy ingredients are what make caldo de Pollo so delicious and comforting. Here’s a bit more information about what I used in this nutritious Mexican chicken soup.
Bouillon:
This is a very important player in this recipe. For best results, I recommend using water and bouillon if possible.
You can make it two different ways.
- Water + Bouillon. I love using No Chicken base Better Than Bouillon but you can also use the vegan version of Knorr bouillon (powder). Knorr is actually what they typically use in Mexico.
- Vegetable broth. You would need to buy the packages of vegetable stock. The flavor varies depending on the brand/type of stock.
Vegetables:
There aren’t really any rules as to which vegetables you can and can’t use for this soup. However, I listed the ones that are typically used in authentic recipes.
The vegetables are usually chopped into large pieces that are about 2-3 inches big. It’s totally up to you but I do love how large chunks take less time.
Here are the vegetables I used in my soup:
- Onion
- Tomatoes
- Carrots
- Potatoes
- Cabbage
- Chayote
- Zucchini
- Corn
Oil:
Not needed but highly recommended! It helps replace the fat content from the chicken. It gives it an authentic taste but with a healthy twist since we use olive oil in this recipe.
“Chicken”
Canned jackfruit or vegan chicken (seitan) are best to use for a chicken substitute. Make sure to follow step 2 on the instructions for best results. This will give it extra flavor and make it more chicken-like.
If you’re not a fan of jackfruit, you can also add:
- Seitan
- Vegan Chicken (I like this one)
- Chickpeas
- Tofu
- White beans
Tips for the Best Caldo de Pollo:
This recipe is made with mainly simple ingredients so make sure that they are fresh and good quality for best results.
I also recommend adding the softer veggies that cook quickly closer to the end. If you add them to the soup too soon, they might overcook.
To make it easier to eat, I also suggest cutting the corn kernels off the ear of corn before you serve it. This is completely optional and up to your taste.
How To Store Soup
Store leftover soup in a spill-proof and airtight food storage container in the refrigerator. It will stay fresh for up to three days.
More Delicious Soup Recipes
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Caldo de Pollo (Vegan)
- Total Time: 30 minutes
- Yield: 10 1x
- Diet: Vegan
Description
Mexican chicken soup or caldo de pollo is a cozy yet simple soup that is packed with flavor AND nutrients. It is the perfect soup to have when you’re feeling under the weather or when it’s a little chilly outside.
Ingredients
- 8 1/2 cups water
- 2 cans of Jackfruit, shredded
- 1 1/2 tablespoon No Chicken Better than Bouillon
- 2–4 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 medium onion
- 3 medium tomatoes
- 2 large carrots, sliced
- 3 medium potatoes, quartered
- 1/2 a small cabbage
- 1 small chayote, diced
- 1 zucchini, diced
- 2 ears of corn
- Salt to taste
For serving:
- Cilantro, chopped
- Fresh limes
- Corn tortillas
- Avocado, sliced
Instructions
- Open cans of jackfruit, drain, and rinse well. Pat dry with a towel and place in a Tupperware or mixing bowl.
- Dissolve about a half tablespoon of vegan No Chicken Better than Bouillon in 1/2 cup of warm water. Pour over jackfruit and let marinade for at least 1 hour. This step is optional but highly recommended.
- Blend onion and tomatoes. Place a large pot on medium heat and add olive oil. Add garlic and sauté for 2 minutes. Add onion and tomato sauce into pot and cook for 2-3 minutes.
- Add water and bring to a simmer. Do not boil.
- Once it starts simmering, add 1 tablespoon of better than boullion, carrots, corn, and chayote. Simmer for 10 minutes, and then add the rest of the vegetables. Simmer for another 7-10 minutes.
- Finally, add in the marinaded jackfruit and stir it in. Serve in a bowl with fresh cilantro, lime juice, avocado, and corn tortillas.
Notes
*refrigerate for up to 5 days
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
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