Caldo Xóchitl (Mexican Chicken Soup with Rice and Avocado)
A clear, comforting broth with shredded chicken, rice, fresh chilli and a squeeze of lime, finished with ripe avocado.
Made with 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 £3.90 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
Pour the Mexican chicken stock (see the base recipe) into a large pan and bring to a gentle simmer.
- 2
Rinse the rice until the water runs clear. Add to the pan with the carrots and jalapeno and simmer for 12 to 15 minutes until the rice and carrots are tender.
14 min - 3
Add the pollo deshebrado (see the base recipe) and simmer for 3 minutes until steaming hot all the way through.
3 min - 4
Taste and add salt and lime juice if it needs lifting.
- 5
Ladle into deep bowls and top with onion, avocado and coriander. Serve with lime wedges.
Tips
- Rinse the rice well to keep the broth clear.
- Add the avocado at the table so it does not go brown in the soup.
- Leave the jalapeno seeds in for a hotter soup, as is traditional.
Storing and freezing
Cool within 1 hour. Keeps for up to 2 days in the fridge, but the rice soaks up the broth so add water when reheating. Reheat until boiling hot all the way through.
Questions
What is caldo Xóchitl?
A traditional Mexican soup of shredded chicken, rice and chilli in a light broth, finished with avocado and lime. It is often served as a first course.
Can I use leftover cooked rice?
Yes. Add 200 g cooked rice at the end with the chicken and heat until steaming hot, skipping the first rice simmer.
Is it gluten free?
Yes, if you use the gluten free stock from the base recipe. Check the labels of any shop bought stock.
More made with mexican chicken stock (caldo de pollo)
Frijoles Charros (Mexican Cowboy Beans)
DFEFNFPollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
GFDFEFSopa de Pollo con Frijoles Negros (Chicken and Black Bean Soup)
GFDFEFSopa Verde de Pollo (Green Chicken and Vegetable Soup)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
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.