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Your simple ingredientes para caldo de pollo can become a weeknight-friendly meal that tastes like it simmered all day. This simple version maintains all the authentic flavors while saving you precious time. The comfort of traditional soup awaits you without the long wait.

Quick and Easy Caldo de Pollo Recipe for Busy Weeknights

This 30-minute Caldo de Pollo offers all the comforting, authentic flavors of Mexican chicken soup with minimal effort. Perfect for busy weeknights, this recipe uses time-saving shortcuts to deliver a hearty and flavorful meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • Protein: 1 lb chicken thighs or drumsticks (bone-in for flavor)
  • Broth: 6 cups chicken broth (store-bought or homemade)
  • Vegetables:
    • 2 medium potatoes, peeled and cubed
    • 2 medium carrots, sliced
    • 1 zucchini, diced
    • 1 cob of corn, cut into 34 chunks
    • 2 celery stalks, chopped
    • 1 medium onion, diced
  • Aromatics:
    • 3 garlic cloves, minced
    • 2 bay leaves
    • ¼ cup chopped cilantro (or parsley)
  • Seasonings:
    • 1 tsp ground cumin
    • ½ tsp dried oregano
    • 1 tsp salt (or to taste)
    • ½ tsp ground black pepper
  • Optional Garnishes:
    • Lime wedges
    • Sliced avocado
    • Fresh cilantro
    • Warm corn tortillas

Instructions

Pressure Cooker Method:

  1. Add chicken, broth, onion, garlic, carrots, potatoes, zucchini, and celery to the pressure cooker.
  2. Season with cumin, oregano, salt, and pepper. Add bay leaves.
  3. Cook on high pressure for 15 minutes.
  4. Allow natural release for 10 minutes, then quick release.
  5. Shred chicken and return it to the pot. Serve with lime wedges and garnishes.

Stovetop Method:

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onions and celery for 3 minutes. Add garlic and cook for 1 minute.
  2. Add chicken pieces, broth, and seasonings. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  3. Add potatoes, carrots, zucchini, and corn. Cook for another 10 minutes until vegetables are tender.
  4. Remove chicken, shred, and return to the pot. Serve hot with garnishes.

Notes

  • For a quicker prep, use rotisserie chicken and pre-cut vegetables.
  • Adjust cooking times based on your chosen method.
  • Azafrán is optional for traditional color but not required for great flavor.
  • Author: Eva Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Pressure Cooker or Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free