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Mexican Chicken Soup-3

Mexican Chicken Soup (Caldo de Pollo)

  • Author: Mila Furman


  • 1.5 Pounds of Chicken Breasts
  • 5 Carrots (Sliced into Half-Moons)
  • 1/2 Large Onion (Diced)
  • 3 Stalks Celery (Sliced)
  • 5 Garlic Cloves (Minced)
  • 1 Jalapeno (Seeded and Finely Diced)
  • 3 Large Red Potatoes (cubed)
  • 1 Bunch of Cilantro (Roughly Chopped)
  • 4 Knorr’s Caldo de Pollo Cubes *
  • 1/4 cup of rice
  • 8 Cups Chicken Broth
  • 1 Tsp Better Than Bouillion
  • 1 Tsp Turmeric*
  • 4 tbsp chopped cilantro
  • 1 tbsp olive oil
  • salt and pepper to taste
  • For Garnishes:
  • Avocado
  • Chopped Cilantro
  • Pico de gallo
  • Limes


  1. Add olive oil to a medium pot and turn the heat to medium.
  2. Add onions, carrots, celery, jalapeños and garlic to the pot. Sweat COVERED in the pot. Ensuring you do not get any color on the vegetables. Allow to sweat for 5-7 minutes.
  3. Add chicken broth to the pot along with the cubed potatoes and the chicken breast. Bring up to a boil and then turn down to a simmer.
  4. Add the rice, Knorr’s Caldo de Pollo cubes, turmeric and the better than Bouillon.
  5. Allow to simmer until rice and potatoes are tender.
  6. Turn off the soup, add cilantro and serve.
  7. Serve with avocado, extra cilantro and pico de gallo.


Note 1: This is the secret to this soup. Every Mexican woman who I had worked with, told me that every good Mexican housewife keeps this in the back of her cupboard as her secret weapon. Be careful it they are high in sodium so make sure to taste the soup to ensure that it’s not getting too salty*
Note 2: This is MY secret weapon…it gives the soup a healthy yellow color without much flavor. People will think your soup was cooking for days after they see the gorgeous golden color.*