Caldo De Pollo (Mexican Chicken Soup)

The Cooking Mawma's comforting Caldo De Pollo — a traditional Mexican chicken soup loaded with potatoes, corn, carrots, zucchini, and rice in a flavorful tomato-chicken broth.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Soup

Cuisine: Mexican

Keyword: Chicken, Comfort Food, Family Dinner, Homemade, Mexican, Soup, The Cooking Mawma

Servings: servings

Ingredients

10 cups water
2 cups chicken broth
3 chicken breasts
1/2 white or yellow onion
4 garlic cloves
2 Roma tomatoes
3 potatoes cubed
2 corn stalks quartered
2 carrots peeled and sliced
2 celery ribs
2 zucchini cubed
4 tbsp chicken bouillon divided
1 cup white rice
Handful of cilantro
Squeeze of lime
Salt if needed

Instructions

In a large stock pot, add water, chicken broth, onion, garlic, tomatoes, chicken breast and 1 tbsp chicken bouillon. Bring to a boil.
Remove the tomatoes, onion, and garlic from the pot and add to a blender along with 1 cup of the broth the chicken cooked in and 1 tbsp chicken bouillon. Blend until smooth.
Remove chicken once it's cooked through (this takes about 15-20 minutes after boiling, depending on size of your breast). Shred the chicken.
Add the blended tomato mixture into the broth. Add shredded chicken, corn, potatoes, carrots, celery, rice and 2 tbsp of chicken bouillon. Mix and cook on medium for 15 minutes.
Add zucchini and cook for another 10 minutes. Taste for salt, and add if desired.
Add handful of cilantro and a squeeze of lime. Mix and enjoy!

Nutrition