Caldo de Pollo con Verduras (Mexican Chicken and Vegetable Soup)
A clear, golden chicken broth with corn, carrots, courgette and shredded chicken, served with lime and a spoonful of green salsa.
Made with Salsa verde (cooked tomatillo salsa) and Mexican chicken stock (caldo de pollo) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £4.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring your ready made Mexican chicken stock (see its base recipe) to a boil in a large pot.
- 2
Add the carrots, potatoes and corn. Simmer for 12 minutes until almost tender.
12 min - 3
Add the courgette and simmer for 5 minutes more.
5 min - 4
Add your ready made shredded chicken (see its base recipe) and simmer for 4 to 5 minutes, until steaming hot all the way through.
4 min 30 s - 5
Taste and season with salt and a squeeze of lime. Stir in most of the coriander.
- 6
Ladle into bowls, scatter with the remaining coriander and serve with lime wedges and a spoonful of your ready made salsa verde (see the base recipe) for stirring in at the table.
Tips
- Add vegetables in order of how long they take. Hard ones first, courgette last, so nothing turns to mush.
- Serve with plenty of lime. It lifts the whole bowl.
- Add a spoonful of cooked rice or a few tortilla strips to each bowl for a more filling meal.
Storing and freezing
Cool quickly and chill within 2 hours. Keep up to 3 days in the fridge or 3 months frozen. Reheat until steaming hot all the way through.
Questions
Is the salsa verde stirred in?
Traditionally the salsa is served on the side so each person adds as much heat and tang as they like. A spoonful stirred into the bowl turns the broth tangy and slightly green.
Can I use chicken drumsticks instead?
Yes. Simmer 4 drumsticks in the broth for 25 minutes until cooked through, then remove, shred and return the meat to the pot.
Can I add rice?
Yes, add 60 g of rinsed rice with the potatoes, or serve the soup over spoonfuls of already cooked rice.
More made with salsa verde (cooked tomatillo salsa)
Tostadas de Pollo con Salsa Verde (Chicken Tostadas)
GFEFNFGorditas de Frijol con Queso (Bean and Cheese Corn Pockets)
GFEFNFEnchiladas Suizas (Swiss Style Chicken Enchiladas)
EFNFChimichangas de Carnitas con Salsa Verde (Crispy Pork Chimichangas)
EFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.