Caldo de Pollo + Video

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that’s bursting with Mexican flavors! It makes a great appetizer course to a Mexican dinner or as a main course.

Caldo de Pollo

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What Makes This Caldo de Pollo Recipe So Good

If you haven’t had Caldo de Pollo yet, let me tell you, you are in for quite the treat! This is one of those dishes that is so simple but somehow yields so much flavor. If you love chicken soup, and you love Mexican spices and flavors, then you’re sure to love this simply delicious Mexican soup.

And when I say simple, I mean really simple. As in crazy simple. But don’t let the simplicity of the recipe fool you, it’s so full of flavor you find yourself craving more!

This is one of those dishes where you basically dump all of the ingredients into the Instant Pot and let it do all the work. No babysitting a boiling soup pot here. Just filling the inner liner of your Instant Pot and relaxing while it cooks up this delicious Caldos de Pollo to absolute perfection.

Sure, you have to take the chicken out of the pot at some point to shred it, but the Instant Pot makes the chicken so tender that you can hardly consider the task work. So once you’ve got everything in the pot, sit back, relax, and prepare yourself for an absolutely amazing Mexican comfort food.

Where Did Caldo De Pollo Originate?

Caldo de Pollo originated in Mexico. You’ll love the authentic flavors from the spices and ingredients found in this Instant Pot recipe.

How Do You Make Chicken Caldo From Scratch?

Step 1: Place all ingredients into the inner liner of your Instant Pot.

An overhead shot of all of the ingredients to the Caldo de Pollo in the inner liner of the Instant Pot.

Step 2: Close the pot and set it to high pressure for 10 minutes. When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.

Side shot of the Instant Pot on High Pressure.

Step 3: Using silicone tongs, remove the chicken from the pressure cooker and shred it.

Overhead shot of the cooked chicken removed from the Instant Pot and being shredded.

Step 4: Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.

Overhead shot of adding the shredded chicken back to the Caldo de Pollo in the Instant Pot.

Step 5: Add water if needed to thin. Check for salt and pepper. Serve the soup as is, or with slices of avocado stirred in at the last minute.

Overhead shot of adding water to the soup.

Tips And Tricks For Making This Caldo de Pollo Recipe

  • Chicken. If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts, chicken thighs, chicken drumsticks, all the chicken pieces!
    • You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
  • Improvise. You could use this as a base chicken recipe and vary the spices to suit your taste.
  • Vegetables. Similarly, you can vary the vegetables to suit your taste.
    • Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies.
    • You can use any frozen veggies you have lying around–that’s what I typically do anyway!
    • Some additional vegetables that I might suggest for this are chopped onion, carrots, potatoes, & fresh tomatoes. I like in this recipe as well. It adds a lovely bit of bite. If you can’t get chayote, try zucchini but don’t add it until the soup has finished cooking.
    • A few slices of red pepper added after it’s cooked are also very pretty in here.
    • If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve.
    • You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times.
    • And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan!
    • The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
  • Keto. To make this keto, consider adding riced cauliflower instead of rice.
  • Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this. I’ve even made this with Knorr Caldo de Pollo or Knorr caldo de tomate and it’s quite lovely.
  • Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
  • Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
  • Stovetop. If you want to make this on the stovetop, just add everything into a 3-quart soup pot, and bring everything to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.
     

How to Make Caldo de Pollo Mexican Soup With Cooked Chicken

If you’re short on time and patience (or just don’t know how to use that leftover rotisserie chicken) and want to make Mexican soups with cooked chicken, you can easily adjust the recipe to do so. Simply replace the water in the recipe with chicken broth to increase the flavor in the dish as it cooks.

Can You Make This Caldo On Stovetop?

You can, but it won’t be half as fast as if you use your Instant Pot. But I get it. Not everyone has one. Here’s how.

  • Sautee onions in a large pot.
  • Add spices and rice with an additional 1.5 cups of liquid (broth if you’re using rotisserie chicken)
  • Add chicken (if cooking from raw)
  • Cook on low heat until chicken is near finished and add veggies.
  • Finish on low heat until rice and chicken are tender. Chicken should be cooked to the point that is is easy to shred.

Want More Chicken Recipes?

Caldo de Pollo

Once you’ve made this Caldo de Pollo recipe, you’ll wonder why you hadn’t made it earlier! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Caldo de Pollo

Caldo de Pollo

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that’s bursting with Mexican flavors! It’s a great appetizer or main dish!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Course: Appetizers, Main Courses, Soups

Cuisine: Mexican

Keyword: Caldo de Pollo, Instant Pot Caldo de Pollo, Mexican Chicken Soup

Servings: 6

Calories: 263kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • Place all ingredients into the inner liner of your Instant Pot.
  • Close the pot and set it to high pressure for 10 minutes.

  • When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.

  • Using silicone tongs, remove the chicken from the pressure cooker and shred it.
  • Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.

  • Squeeze in the lime or lemon juice.

  • Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.

Watch The Video

  • Chicken. If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts, chicken thighs, chicken drumsticks, all the chickens!
    • You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
  • Improvise. You could use this as a base chicken recipe and vary the spices to suit your taste.
  • Vegetables. Similarly, you can vary the vegetables to suit your taste.
    • Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies.
    • You can use any frozen veggies you have lying around–that’s what I typically do anyway!
    • Some additional vegetables that I might suggest for this are onions, carrots, potatoes, & fresh tomatoes. I like in this recipe as well. It adds a lovely bit of bite. A few slices of red pepper added after it’s cooked are also very pretty in here.
    • If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve.
    • You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times.
    • And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan!
    • The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
  • Keto. To make this keto, consider adding riced cauliflower instead of rice.
  • Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this instead of water.
  • Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
  • Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
  • Stovetop. If you want to make this on the stovetop, just add everything into a 3-quart soup pot, and bring everything to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.
     

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Nutrition

Calories: 263kcal | Carbohydrates: 21g | Protein: 15g | Fat: 13g | Fiber: 2g | Sugar: 4g

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Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.

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