Mexican Caldo de Pollo with Lots of Flavor & No Bones

Sopa de pollo chicken soup

This Mexican caldo de pollo or chicken soup is a special version Ana González Quaid’s mom Gollita makes for her two kids because they don’t like chicken bones. ”It’s really hard to get good flavor if you cook with just boneless chicken breasts, which is all my boys will eat,” says Ana.

And so Gollita set out to figure out a way to make a really flavorful soup. ”As with most of her dishes, she first sautés tomatoes, onions and garlic into a savory recaudo cooking base. It makes this caldo so good and flavorful. Ana learned to make recaudo when she left home for the first time and missed Gollita’s cooking.”

Recaudo is a key element in so many dishes her mom makes, says Ana. But because it sits at the foundation of the dishes, Ana didn’t realize how important it was until she left home.

“I knew what it was and how it was made, but I never had to cook it myself until I went away to college. My mom learned it from her mom, when she was a young girl in a family of seven kids in San Luis Potosí, Mexico. She was one of the oldest and helped make meals and take care of the other kids.”

”Also, this soup is really red!” says Ana. ”My mother has a garden and she grows tomatoes every year. She uses tomates that are super-ripe and just-picked, which make the soup bright and tomatoey.Æ

”In my house, we say my mom is like Jesus—she can turn a soup that should only serve six into a soup that feeds 20. That’s my mom, Gollita: always ready for family to drop by, for friends to come over, and to feed everybody, no matter how much money there was or how many people came by.”

It’s just like Familia Kitchen: We welcome and we feed everybody. Our stories and recipes are for everyone.

Wouldn’t You Like a Cozy Bowl of Mexican Caldo de Pollo?

My Mom Gollita’s Mexican Sopa de Pollo

5 from 2 votes
Recipe by Ana González Quaid Cuisine: Mexican


Prep time


Cooking time






  • Recaudo
  • 7 to 8 7 to 8 Roma tomatoes

  • 1/4 1/4 yellow onion, medium size, in chunks

  • 3 to 4 3 to 4 garlic cloves, peeled

  • Recaudo Sauté
  • 2 Tbsp. 2 olive oil

  • 1 tsp. 1 cumin

  • 8 oz. 8 recaudo

  • 2 to 3 cubes 2 to 3 chicken bouillon, 1-oz. each

  • The Soup
  • 12 cups 12 water

  • 2 lbs. 2 boneless chicken breasts, each cut in half

  • 1/2 1/2 yellow onion, medium, chopped in half

  • 6 6 garlic cloves, cut into half

  • 1 Tbsp. 1 salt

  • 1 Tbsp. 1 black peppercorns

  • 1 cup 1 carrots, peeled and chopped in 1-inch slices

  • 1 cup 1 celery, chopped in 1-inch slices

  • 1 cup 1 potato, chopped into 1-inch slices

  • 1/2 bunch 1/2 cilantro

  • 1/2 bunch 1/2 mint


  • To make the recaudo, place tomatoes in a large pot or caldero of boiling water. Gently boil for 4 to 5 minutes, until the skin of each tomato starts to blister and is almost ready to burst. Set the tomatoes aside to cool. Peel. Cut each tomato in half.
  • In a mixer, blend peeled tomatoes, garlic and onions for 3 to 5 minutes, until creamy and thoroughly dissolved. Set recaudo aside.
  • For recaudo sauté, add olive oil to a pan. Add cumin, 8 oz. of recaudo, and chicken bouillons. Sauté for 8 to 10 minutes. Set aside.
  • For the soup, fill caldero or large soup pot with water. Add chicken, onions, garlic, salt and peppercorns. Turn the heat on high, bring to boil. Let boil, uncovered, for 45 minutes.
  • With a large spoon, skim the foamy-white chicken fat off the top and discard. This will help you get a clear, rich broth.
  • Add celery and boil for 5 more minutes. Add carrots and potatoes and boil for another 5 minutes. .
  • Add recaude sauté mixture, cilantro and mint. Gently boil for a last 5 minutes. Taste. Add salt and pepper if needed, and it’s ready to serve.


  • For this recipe, you will need 8 oz. of the recaude. We recommend freezing the rest in small batches of 6 to 8 oz. each in plastic zip bags, for later use.

Boil and peel tomatoes.
Blend peeled tomatoes, onions and garlic for recaudo base.
Recaudo, celery, carrots, potatoes
Prepped and ready to add to the soup: recaudo, carrots, celery and potatoes.
Image of Mexican chicken soup for recipe
Sopa de pollo: hot, savory, no bones and ready to serve.
The González Quaid Family loves this caldo, made by Ana's mom, Gollita.
The González Quaid Family loves this caldo, made by Ana’s mom, Gollita.

Got a question or suggestion?

Please rate this recipe and leave any tips, substitutions, or questions you have!

Share Your Thoughts

Your email address will not be published. Required fields are marked *