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Caldo De Pollo

Presented By Kelly Bernard

Caldo De Pollo - Authentic Mexican chicken soup


I used a whole chicken, browned the skinned in olive oil in a big pot, set chicken aside. Add sliced onions, garlic, sauté together. Add sliced carrots, celery, and corn. Add 6-9 cups of water & 1 can of el pato tomato sauce. Add two bouillon cubes. Bring to a boil. Add sliced potatoes. Add the chicken. Bring back to a boil and add cilantro. You can garnish it with lime, avocado, raw onions, etc. it’s delicious and you can serve it with noodles like traditional chicken soup or over rice like authentic caldo is usually served.


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