Name: Mexican Chicken Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; ¾ medium white or yellow onion – chopped; 2 celery sticks – chopped; 4 large carrots – chopped; 2 garlic cloves – whole or minced; 9 cups water; 1 8 ounces can tomato sauce; 2 large skinless boneless chicken breasts; 2 chicken legs bone in – skin optional; 2 chicken flavour bouillon cubes; 1 tablespoon kosher or sea salt (or ½ tablespoon fine salt); ½ teaspoon black pepper; 1 teaspoon dried Mexican oregano; ¼ cup chopped cilantro; 1 corn on the cob – cut into 5 pieces; 1 chayote – cut into 2 inch cubes; 2 large russet potatoes – cut into 2 inch cubes; 2 medium zucchinis – cut into 2 inch cubes; Lime juice for serving; Hot sauce for serving

Jump to Recipe· 4.7 from 33 reviews

If you’re craving something cozy, comforting, and packed with bright flavors, this Mexican Chicken Soup Recipe is an absolute must-try. It’s not just any chicken soup—it’s caldo de pollo done right, with fresh veggies, tender chicken, and that perfect balance of spices and herbs. Once you try this, you’ll want to make it your go-to for cooler nights or whenever you need a warm hug in a bowl.

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Why This Recipe Works

Layered Vegetable Cooking: Adding veggies in stages ensures everything cooks perfectly without turning mushy.
Balanced Broth Flavor: Using both chicken breasts and legs creates a rich, well-rounded chicken stock base.
Fresh Herbs and Citrus: Cilantro and lime juice brighten the soup, giving it that authentic Mexican freshness.
Simple Ingredients, Big Flavor: Everyday ingredients combine for a soup that tastes like you spent hours cooking.

Mexican Chicken Soup, Mexican Chicken Soup recipe, Caldo de pollo, Mexican chicken soup with fresh herbs, comforting Mexican chicken soup - A stainless steel pot filled with a bright orange-red soup that has a thin, clear texture. Inside the soup, there are medium-sized chunks of light brown cooked chicken, small pieces of dark green and light green zucchini cubes floating evenly across the surface, and some small bits of orange carrot visible under the soup. A wooden spoon with a white tip is being held by a woman's hand, stirring gently near the right side of the pot. The pot is placed on a white marbled surface, and its black handles are visible on both sides. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Mexican Chicken Soup Recipe starts with simple, fresh ingredients that marry beautifully. Each item brings its own little pop of flavor or texture, and I always recommend shopping for the freshest vegetables and the best chicken you can find for maximum comfort and taste.

Mexican Chicken Soup, Mexican Chicken Soup recipe, Caldo de pollo, Mexican chicken soup with fresh herbs, comforting Mexican chicken soup - Flat lay of two large skinless boneless chicken breasts, two whole chicken legs with bone, a small white bowl with golden olive oil, a quarter of a medium white onion roughly chopped, two celery sticks chopped, four large whole carrots, two whole garlic cloves, a small white bowl filled with deep red tomato sauce, two whole chicken bouillon cubes, a small white bowl of coarse kosher salt, a small white bowl of ground black pepper, a small white bowl of dried Mexican oregano, a small bunch of fresh cilantro leaves, one corn on the cob cut into five pieces, one whole chayote with smooth green skin, two large russet potatoes cut into thick cubes with skin on, two medium zucchinis cut into thick cubes with bright green skin, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a subtle richness and helps soften aromatics without overpowering them.
White or yellow onion: Provides sweetness and depth to the broth as it softens.
Celery sticks: Offers a gentle vegetal note that balances the soup’s flavors.
Carrots: Bring natural sweetness and color to the broth.
Garlic cloves: Essential for that warm, inviting aroma; using whole gives a mild garlic flavor, minced packs more punch.
Water: The base for the soup—fresh filtered water works best.
Tomato sauce: Adds body and a subtle tanginess that distinguishes this soup from others.
Chicken breasts and legs: Using both creates layers of flavor and a good mix of tender and hearty meat.
Chicken bouillon cubes: A handy shortcut to boost savory, savory depth if you want.
Kosher or sea salt: Enhances every flavor element without tasting salty.
Black pepper: Adds subtle heat and complexity.
Dried Mexican oregano: Gives a classic earthy, slightly citrusy Mexican herb flavor.
Cilantro: Added at the end for fresh brightness, an absolute must in Mexican cooking.
Corn on the cob pieces: Sweetness and a satisfying bite that kids and adults both love.
Chayote: A mild, slightly sweet green vegetable that holds its shape well in soups.
Russet potatoes: Make the soup a hearty meal and soak up all those tasty broth flavors.
Zucchinis: Added last to keep them tender but not mushy.
Lime juice & hot sauce: The final flourish that wakes everything up and makes each spoonful sing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Mexican Chicken Soup Recipe my own by switching up the veggies or spices depending on the season or what I have on hand. Fear not—this soup is forgiving and welcomes your personal spin.

Variation: I’ve sometimes swapped chayote for butternut squash in fall for a sweeter twist; it works beautifully and feels more seasonal.
Spice Level: Add fresh jalapeños or chipotle powder if you want some smoky heat; my family loves it with just a touch more kick.
Vegetarian Option: Skip the chicken, use vegetable broth, and add beans or tofu for protein—a comforting twist that’s still delicious.
Herbs: Some folks like replacing cilantro with fresh parsley or even a little fresh epazote for an authentic flair. Experiment and see what you love!

Step-by-Step: How I Make Mexican Chicken Soup Recipe

Step 1: Sauté Your Aromatics

First things first, heat up olive oil in a large heavy-bottomed pot over medium heat. Toss in the chopped onions, celery, and carrots. I give everything about 3 minutes to soften—the onions will look translucent, and you’ll start smelling that lovely mix of sweetness. Then add the garlic and cook for another minute. This step builds a solid flavor base, so don’t rush it!

Step 2: Add Broth Ingredients and Chicken

Time to pour in the water, tomato sauce, chicken breasts, chicken legs, and the bouillon cubes. Toss in the kosher salt, black pepper, and dried Mexican oregano. Bring the pot to a boil, then lower the heat to a gentle simmer. Cover it and let everything cook for about 30 minutes. This slow simmer lets the chicken soften perfectly and the broth become rich and flavorful. I always find this waiting time peaceful—it’s when the aroma starts filling the kitchen and making everyone hungry.

Step 3: Add Heartier Vegetables

After the chicken has simmered, add the chopped cilantro, corn pieces, chayote, and potatoes. Cook these for 10 minutes. This timing means they get tender without losing their texture—something I’ve learned after a few batches that went a bit too soft!

Step 4: Finish with Zucchini & Final Touches

Next, stir in the zucchini cubes and let the soup simmer for another 10 minutes. Taste and adjust seasoning with more salt and pepper if needed. Turn off the heat and let the soup rest—this little pause helps flavors meld beautifully. When you’re ready to serve, ladle it into bowls and drizzle with fresh lime juice and your favorite hot sauce. Trust me, that final zing is what makes the soup irresistible.

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Tips from My Kitchen

Don’t Rush the Simmer: Slow and low heat is the secret to tender chicken and rich flavor.
Layer Your Vegetables: Add veggies at different times to keep them just right — not mushy, not crunchy.
Lime Last for Brightness: Add lime juice only right before serving to keep its fresh flavor vibrant.
Use Bone-in Chicken: It adds extra depth to the broth compared to boneless only.

How to Serve Mexican Chicken Soup Recipe

Mexican Chicken Soup, Mexican Chicken Soup recipe, Caldo de pollo, Mexican chicken soup with fresh herbs, comforting Mexican chicken soup - The image shows two white bowls of soup filled with several layers of colorful ingredients starting with a clear broth base, followed by pieces of shredded light-colored chicken, round orange carrot slices, green zucchini chunks, and a bright yellow section of corn on the cob placed in the middle. One bowl includes a lime wedge resting on the rim, while silver spoons sit inside both bowls. Next to the bowls, a small white bowl contains orange-colored rice with some chopped vegetables. Surrounding the dishes are a few lime wedges, fresh green parsley sprigs, and a bottle of orange hot sauce with a red cap, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When serving, I love piling on chopped fresh cilantro, sliced avocado, and a sprinkle of crumbly queso fresco. A few halved radishes for crunch or thinly sliced green onions add a nice bite too. Don’t forget lime wedges on the side—it’s the perfect sour kick!

Side Dishes

My favorite sides here are warm corn tortillas or crusty bread to soak up the broth. Sometimes, I serve it with a simple Mexican rice or a tangy cabbage slaw to round out the meal.

Creative Ways to Present

For a festive touch, I’ve served this soup in individual rustic bowls with a small platter of garnishes on the side so guests can customize their bowls. On chilly nights, adding a dollop of sour cream or crema feels indulgent and special. Perfect for sharing!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and find the flavors even improve after a day or two. Just be sure to cool the soup completely before refrigerating, to keep everything fresh.

Freezing

This Mexican Chicken Soup Recipe freezes wonderfully. I usually remove the corn from the cob before freezing to save space. When freezing, let the soup cool and then portion into freezer-safe containers or bags. It makes busy weeknights so easy!

Reheating

Reheat gently on the stovetop over low heat to keep the chicken tender and vegetables intact. Add a splash of water or broth if it’s thickened too much in the fridge. Fresh lime and hot sauce drizzled on top after reheating always bring it back to life.

FAQs

Can I use chicken thighs instead of breasts and legs?

Absolutely! Chicken thighs will add extra richness and stay juicy during cooking. You can swap them in the same quantity as the breasts and legs—just adjust the cooking time slightly if needed.
What if I can’t find chayote? What’s a good substitute?

If chayote is tough to find, you can replace it with zucchini, summer squash, or even peeled green apples for a subtle sweetness and similar texture.
Is it okay to make this Mexican Chicken Soup Recipe in an Instant Pot?

Yes! Use the sauté function for the veggies, then add the rest and set to pressure cook for about 20 minutes. Remember to release pressure naturally for the best texture.
How spicy is this soup? Can I adjust the heat?

This recipe is mild by default, perfect for all ages. You can easily amp up the heat with fresh chilies, cayenne, or hot sauce to suit your preference.
Can I make this soup ahead for a party?

Definitely! It tastes even better the next day once the flavors meld. Just keep the garnishes and lime juice separate until serving.

Final Thoughts

This Mexican Chicken Soup Recipe has such a special place in my heart—and my kitchen. It’s the kind of meal that feels like a warm hug, perfect for sharing with loved ones or enjoying on a cozy evening solo. I promise, once you make it, you’ll keep coming back not just for the taste but for the memories you create around the bowl. Give it a try and let me know how you make it your own!