Loaded with plenty of flavor and very easy to make, my Slow Cooker Caldo de Pollo is a quick, weekday version of the Mexican comfort food classic.
One of my favorite Mexican dishes of all time is Caldo de Pollo which literally translates to “chicken broth.” Filled with hearty vegetables, cubes of chicken and a light lime-scented chicken broth, it’s the ideal soup to warm up on a cold winters day.
Traditionally made with whole chicken pieces, I decided to take another busy-mom short cut and use shredded rotisserie chicken.
Can you use roasted chicken in Caldo De Pollo?
Absolutely – feel free to roast any chicken you have on hand such as bone-in chicken breasts, thighs, wings or drumsticks.
Since I was born in Tucson, Arizona just minutes from the Mexican border, I’ve been eating this soup since I was a baby. My father, fluent in Spanish, would often order our entire meal without using a single word of English. In fact, we would take frequent day trips to Mexico for lunch growing up. Unlike Tex-Mex food, traditional Mexican food is quite light and healthy.
What sets this soup apart from others is the bright pop of flavor from the garnishes: bright lime juice, fresh cilantro, minced onion and a hint of heat from spicy jalapeños. It will cure any cold, comfort any soul and warm any heart.
Frequently asked questions:
This soup can last up to three months stored in the freezer in an air-tight container.
Naturally gluten-free, it is commonly prepared with potato cubes or white rice so feel free to add either. If you can get your hand on homemade corn tortillas and a couple of ripe avocados, I urge you to eat this soup with both.
Your spoon is waiting.
Slow Cooker Caldo de Pollo
- 8 cups chicken broth low sodium
- 12 ounces shredded chicken rotisserie works well
- 2 carrots diced
- 1 large onion diced
- 3 cloves garlic minced
- 1 juice of lime
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- slices additional lime wedges minced cilantro and jalapeño – to serve
- Place all ingredients (chicken broth through pepper) in a slow cooker and stir to combine.
- Heat on Low for 8 Hours or High for 4 Hours.
- Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices.