Mexican Lime Chicken Soup with Rice
Caldo de Pollo is native to Mexico however, other surrounding Latin American regions all have their version of this flavorful soup. Some use beef, others whole chicken, and some eat this dish as a breakfast item.
My personal favorite is to use a whole chicken and slowly simmer it in a pot filled with fresh herbs and spices.
It’s just something about homemade chicken broth that is extra delicious. And by not adding salt you can have a rich sodium-free chicken broth.
However, if you would like to cut cooking time in half you may substitute homemade chicken broth with a low fat chicken broth or vegetable broth of your choice.
You may also use a rotisserie-style chicken if you’d like to save even more time.
I just prefer to cook a whole chicken. It is cheaper and you have leftover chicken to use for other tasty shredded chicken meals.
However, you decide to prepare this meal all cooking methods have a rich taste and I just love the crisp zucchini and squash.
I mean seriously…They are cooked perfectly and I find that the squash and zucchini are my favorite ingredients in this delicious soup.
Sofrito
And of course…I can’t forget about the best soup base known to man. Sofrito. Yum!
Sofrito is a homemade paste that is used in most Spanish recipes like beans, soups, stews, and more.
There are many variations on how to make sofrito depending geographically where you are from.
When preparing Mexican chicken soup I love to make a Dominican-style sofrito for this dish.
The sweetness of the chopped red & green pepper alongside the freshly chopped cilantro and garlic cloves gives this soup a deliciously fresh taste.
Traditionally authentic Dominique-style sofrito uses tomato sauce but I skipped this ingredient since this recipe uses a can of diced tomatoes.
Rice
Caldo de Pollo ladled over a bowl of steamed white rice is deliciously tasty.
However, I find yellow rice and quinoa are also tasty additions to this Mexican soup.
Cilantro lime rice is one of my favorites and the best news is vigo has a delicious brand already made.
All you have to do is boil a pot of water.
When preparing Mexican chicken soup don’t forget to garnish bowls with freshly chopped cilantro and squeeze half of a lime juice individually in each bowl.
The lime juice is what makes this dish so tasty.
Recipe Highlights
- This recipe yields 10 servings of soup.
- Homemade chicken broth gives this soup a savory taste and less sodium when compared to chicken bouillon or store-bought chicken broth.
- Sofrito is the “secret” to this dish and an aromatic blend of fresh ingredients.
- You may use store-bought chicken broth for less cooking time. However, I’d recommend using an organic brand.
- You may use store-bought sofrito in replacement of homemade sofrito. If using I’d recommend using Goya frozen sofrito.
- Chicken thighs, drumsticks, or whole chicken are the best pieces of meat to use for Caldo de Pollo. However, you may substitute a rotisserie-style chicken if pressed for time.
- This Mexican chicken soup is a great way to use fresh Mexican herbs and spices.
How to Make Caldo de Pollo ( Mexican Chicken Soup)
- Make homemade chicken broth. Make homemade chicken broth by placing a whole chicken in a stockpot. Add seasonings to the pot and cook on medium heat uncovered until chicken is cooked. Remove the chicken, allow it to cool, once cooled shred the chicken. Or substitute homemade chicken broth for already prepared chicken broth.
- Prepare homemade sofrito. Prepare homemade sofrito. Wash and clean produce and place ingredients in a food processor and chop until ingredients make a paste. You may also skip this step and substitute with Goya frozen sofrito.
- Prepare Caldo de Pollo. Heat olive oil in a stockpot on medium heat. Add sofrito, chopped carrots, and chopped celery. Heat for two minutes on medium heat.
- Add chicken broth, seasonings, & vegetables. Add chicken broth, water, seasonings, diced tomatoes, corn, sliced zucchini, and sliced squash. Heat for 20 minutes on medium heat uncovered.
- Enjoy soup over rice or quinoa. Enjoy soup over rice or quinoa! Yum!
Ingredients & Substitutions
- Whole Chicken, Chicken Pieces, or Rotisserie-Style Chicken.
- Homemade Chicken Broth or Organic Store-Bought Chicken Broth.
- Homemade Sofrito or Goya Frozen Sofrito.
- Adobo
- Sazon
- Limes
- Corn
- Celery
- Carrots
- Diced Tomatoes
- Zucchini
- Squash
- Rice or Quinoa
Homemade Chicken Broth
Homemade chicken broth is delicious and gives this soup a savory taste.
However, sometimes after a long day of work and raising children. There is no energy left to make a broth from scratch.
I get it, sometimes there are just not enough hours in the day.
The Good news is…
Good & Gather Organic No Salt Added Chicken Broth tastes just like homemade chicken broth from scratch and is economically friendly.
Making this a great substitute for homemade chicken broth.
Homemade sofrito gives this Caldo de Pollo an authentic Mexican taste.
I love the fresh taste of chopped peppers, onion, garlic, and cilantro add to this savory soup.
But, if you’d like a faster alternative and still have a sofrito that’s close in taste.
Goya frozen sofrito is the way to go and way better than canned sofrito.
Caldo de Pollo or (Mexican Chicken Soup)
Caldo de Pollo or Mexican Chicken soup is a Latin American soup with slow-roasted chicken, fresh vegetables, and an aromatic blend of Mexican herbs and spices. Que Rico! Un taz'on no es suficiente!
Ingredients
- 1 zucchini
- 1 squash
- 1 14.5 can of diced tomatoes
- 1 packet of sazon
- 2 teaspoons of adobo
- 3 cups shredded chicken
- For Caldo de Pollo:
- 6 cups chicken broth, veggie broth, or homemade chicken broth
- 2 cups of water
- 1/2 teaspoon chili powder
- 2 carrots
- 2 celery, stalks
- 1 tablespoon homemade sofrito or goya frozen sofrito
- 1/2 of a lime, squeeze juice over each bowl
- Serve with rice, yellow rice, or quinoa
- For Homemade Chicken Broth: (if using)
- 1 whole chicken
- 10 cups of water
- 2 tablespoons minced onion
- 1 tablespoon oregano
- 3 small bay leaf
- 1 tablespoon parsley
- For Homemade Sofrito: (if using)
- 1 bunch of cilantro
- 1 red pepper
- 1 green pepper
- 2 small yellow onions
- 8 garlic cloves
- 5 limes
- 1 jar of green pimento stuffed olives
Instructions
- For Homemade chicken broth: (If using) You may use store-bought chicken broth or veggie both for less cooking time.
- Place whole chicken in a stockpot and cover with 10 cups of water. Add 2 tablespoons minced onion, 1 tablespoon oregano, 3 small bay leaf, and 1 tablespoon parsley.
- Skim soup while cooking.
- Cook on medium heat uncovered for 50 minutes.
- Remove whole chicken and shred chicken once cooled.
- Set aside 6 cups of reserved chicken broth & 3 cups of shredded chicken.
- For Caldo de Pollo
- Make homemade sofrito by placing cilantro, yellow onion, green pepper, red pepper, and garlic cloves into a food processor and chop.
- Heat 1 teaspoon of olive oil in a stockpot. Add 1 tablespoon of sofrito to the pot. Along with sliced carrot, chopped celery, packet of sazon, 1/2 teaspoon chili powder, and 1 teaspoon adobo. Cook for 2 mins.
- Stir in 6 cups homemade chicken broth or store-bought chicken broth for less cook time. 2 cups water, 3 cups shredded chicken, corn, diced tomatoes, sliced squash, and sliced zucchini.
- Cook for 20 minutes on medium heat uncovered.
- Ladle soup over rice or quinoa. Garnish with chopped cilantro and squeeze juice of 1/2 of lime. Don't forget to top with green pimento stuffed olives! Enjoy!
Notes
- Store leftover homemade sofrito in ice trays. Making your next dish that calls for sofrito easy to prepare.
- You may use store-bought chicken broth or veggie broth for less cook time.
- This meal takes an hour and 20 minutes to prepare if making homemade chicken broth.
- This dish can be made in 30 minutes with already prepared chicken or veggie broth.
- Serve Mexican chicken soup with any style of rice you prefer and don't forget to squeeze 1/2 of a lime juice over each bowl.
- Top with green pimento stuffed olives. And enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount Per Serving: Calories: 111Total Fat: 3.31gCholesterol: 31mgSodium: 185mgCarbohydrates: 7.58gFiber: 2.404gSugar: 4.35gProtein: 12.58g