Comfort in a Bowl: Chicken Caldo with Potatoes and Zucchini

This Chicken Caldo with Potatoes and Zucchini is the kind of warm, comforting soup that feels like a big hug in a bowl. We’re talking tender chicken simmered with hearty potatoes, fresh zucchini, and fragrant aromatics—all coming together in a vibrant broth that’s cozy yet bright. Whether you're craving a wholesome mexican chicken and rice soup inspiration or a down-home caldo de pollo mexican chicken soups twist, this dish has you covered. It’s casual, friendly, and perfect for any night when you want something both nourishing and satisfying.

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Chicken Caldo with Potatoes and Zucchini

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Large Dutch oven or soup pot sturdy and roomy enough to fit the chicken pieces and liquids
• Sharp chef’s knife for chopping vegetables and cutting chicken
• Cutting board separate boards for meats and veggies if you’re avoiding cross-contamination
• Wooden spoon or heatproof spatula to sauté aromatics and stir the soup
• Ladle for serving
• Measuring cups and spoons for accurate seasoning

Ingredients

  

• 1 whole chicken about 3–4 lb, cut into pieces (alternatively, 4 chicken breasts or thighs, bone-in for extra flavor)
• 2  tbsp vegetable oil
• 1 large onion diced
• 4 cloves garlic minced
• 2 large carrots peeled and cut into ½‑inch coins
• 2  celery stalks diced
• 4 medium russet potatoes peeled and cut into 1‑inch cubes
• 2 medium zucchini sliced into ½‑inch rounds
• 1 bay leaf
• 1  tsp dried oregano preferably Mexican oregano
• 1  tsp ground cumin
• Salt and freshly ground black pepper to taste
• 6 cups chicken broth homemade or low-sodium store-bought
• 4 cups water
• 1 bunch fresh cilantro chopped
• Juice of 1 lime optional, for brightness

Instructions

 

Brown the Chicken

1. Heat the oil in your pot over medium-high heat.
2. Season chicken pieces generously with salt and pepper.
3. Brown in batches (about 3–4 minutes per side) until golden.
4. Transfer to a plate and set aside.

Sauté Aromatics and Veggies

1. Lower heat to medium. Add onions, garlic, carrots, and celery.
2. Cook 5–7 minutes until softened and fragrant.
3. Stir in cumin and oregano for another minute.

Build the Caldo

1. Return chicken to pot along with any juices.
2. Add potatoes, zucchini, broth, water, and bay leaf.
3. Bring to a gentle boil.

Simmer to Perfection

1. Reduce heat to low. Cover and simmer 30 minutes.
2. Check if chicken is just cooked through, and potatoes are tender.
3. Remove chicken, shred or chop meat, and discard bones or skin if desired.
4. Return meat to pot; season with salt and pepper.

Finish and Serve

1. Stir in chopped cilantro and lime juice if using.
2. Ladle into bowls and garnish with extra cilantro, lime wedges, or chopped onion.
3. Serve alongside warm corn tortillas or crusty bread for dipping.

Pairings

• Warm corn or flour tortillas – perfect for soaking up the broth
  
• Side salad – a crisp cucumber–tomato salad with lime vinaigrette keeps it fresh
  
• Rice or grain bowl – spoon the caldo over cooked white or brown rice for a heartier meal, reminiscent of mexican chicken and rice soup
  
• Avocado slices – add richness and creaminess
  
• Pickled red onions or jalapeños – for a tangy, mildly spicy contrast

For drinks, try a light Mexican beer, agua fresca like lime–mint, or a refreshing sparkling water with citrus.

FAQs

1. Can I use chicken breast, thigh, or boneless meat?

Yes! Bone-in pieces (like thighs or breasts) give deeper flavor. Boneless works too—just add it later so it doesn’t overcook.
Alternative: 4 boneless, skinless thighs—they’re forgiving and moist.

2. Is this related to a pozole recipe chicken or caldo tlalpeno?

It’s a simpler, everyday caldo rather than a pozole, which features hominy. It shares some flavor notes with caldo tlalpeno, but without additional chiles or chickpeas.
If you want a twist, add a couple of diced chiles (like jalapeño or serrano) and chickpeas to edge closer to caldo tlalpeno.

3. Can I turn this into a Mexican casserole?

Absolutely—drain excess broth, layer the soup over cooked rice in a casserole dish, top with cheese, and bake until bubbly. It becomes a deconstructed mexican casserole!

4. How do I store leftovers, and how long will they last?

Let the caldo cool, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months (leave out the lime/cilantro, add them fresh after reheating).

5. Can I adapt it to be like seafood caldo such as caldo de pescado mexicano?

Yes—swap chicken for firm-fleshed fish or shrimp, reduce simmer time to 10–12 minutes, and replace broth with seafood stock or clam juice to approximate that seafood version.