How To Make Chicken Caldo de Pollo

A step-by-step guide for how to make chicken Caldo de Pollo! This Chicken Caldo de Pollo recipe (Mexican soup) is so EASY and cook time is only 30 minutes!


Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Author Maya Krampf from


  • 4 cups Chicken broth
  • 2 cups Water
  • 1 lb boneless skinless chicken breast
  • 1 medium Yellow onion (quartered)
  • 1 whole bumb Garlic (peeled)
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Sea salt
  • 1/4 teaspoon Chili powder
  • 1/8 teaspoon Cumin
  • 2 medium Carrots (sliced into rounds)


  • Avocado (diced)
  • Fresh cilantro
  • Tomato (diced)
  • Lime
  • Jalapeños (sliced)
  1. Place broth, water, chicken, onion, garlic, and spices in a medium dutch oven or soup pot over high heat. Bring to a boil.

  2. Once boiling, reduce the heat to a simmer, cover and cook for 15-20 minutes, until the chicken is cooked through.

  3. Add the carrots to the soup and remove the chicken to shred. Place shredded chicken back into the soup, cover, and simmer for another 10 minutes, until the carrots are tender.

  4. Divide among 4 soup bowls and top with desired toppings.

Recipe Notes

Serving size: 2 cups

Optional toppings are not included in nutrition info. Add as much or as little as you'd like for a complete meal or just an appetizer paleo soup!

Nutrition Information Per Serving

Calories: 166 | Fat: 3g | Total Carbs: 6g | Net Carbs: 5g | Fiber: 1g | Sugar: 2g | Protein: 25g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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