Name: Caldo de Pollo Chicken Soup with Chayote Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil divided; 5 bone-in skinless chicken thighs; 1 large onion chopped; 1 jalapeno pepper minced (optional); 4 medium carrots sliced 1/2-inch thick; 4 stalks celery sliced into 1/2-inch thick; 3 medium Yukon gold potatoes chopped into 1-inch chunks; 6 garlic cloves minced; 2-3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander seeds; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 15 oz. can fire roasted tomatoes with juices; 1 4 oz. can mild diced green chiles; 9 cups low sodium chicken broth; Corn from 2 ears sweet corn or 1 15 oz. can sweet corn rinsed and drained; 2 chayote, peeled, cored and chopped into 1-inch cubes; 1 tablespoon lime juice; 1/4 cup chopped cilantro (more or less to taste); Avocado slices; Chopped tomatoes; Additional cilantro; Sour cream; Lime juice; Hot sauce

Nothing beats the comfort of a good, hearty soup on a chilly day, and this Caldo de Pollo Chicken Soup with Chayote Recipe is pure magic. It’s bright, flavorful, and packed with vibrant veggies plus tender chicken — the kind of soup that warms your soul from the first spoonful.

A white bowl filled with a thick, chunky soup that has a rich red broth base. The soup holds many ingredients including shredded meat, orange carrot slices, yellowish corn kernels, diced green celery, and chopped tomatoes, all mixed well together. On top, there are fresh chunks of bright green avocado and two avocado slices arranged side by side, sprinkled with finely chopped herbs. The bowl sits on a white marbled surface with scattered green parsley leaves around and a half avocado placed nearby. A striped white and red cloth is partly visible on the right side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Caldo de Pollo Chicken Soup with Chayote Recipe
Top Tip
How to Serve Caldo de Pollo Chicken Soup with Chayote Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caldo de Pollo Chicken Soup with Chayote Recipe

Why You'll Love This Recipe

I have to admit, this is one of those recipes that I’ve gone back to time and again because it’s so endlessly satisfying without being fussy. The chayote adds a subtle sweetness and delicate crunch that really sets it apart from your average chicken soup.

Full of Flavor: The combination of spices like cumin, chili powder, and smoked paprika creates a rich and complex broth you’ll want to savor.
Versatile and Customizable: Whether you prefer boneless chicken or rotisserie, spicy or mild, you can easily tweak it to suit your taste.
Ingredient Spotlight: Chayote is a unique vegetable that adds freshness and texture you won’t find in typical chicken soups.
Family-Friendly Comfort: It’s hearty enough for dinner but gentle on little ones, especially with simple spice adjustments.

A large white pot filled with a rich, reddish-brown soup that has many colorful ingredients floating on top. There are small cubes of light yellow potatoes, bright orange carrot slices, and bits of white and green celery scattered throughout. Shredded pieces of light brown meat are mixed evenly in the soup, with finely chopped green herbs sprinkled over the surface. A metal spoon is standing upright in the pot, and the pot rests on a white marbled surface with some green leaves softly scattered around. In the background, there are some lime wedges and half an avocado visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances warming spices with fresh vegetables and tender chicken to create something truly special. Every ingredient plays a role, from the fire-roasted tomatoes adding subtle smokiness to the chayote’s mild sweetness.

Flat lay of fresh bone-in skinless chicken thighs with clean white shells of two brown eggs nearby, a large peeled and chopped onion, one whole bright green jalapeno pepper, four medium peeled and sliced orange carrots, four stalks of crisp celery cut into thick slices, three medium Yukon gold potatoes chopped into chunks, six whole garlic cloves, small white ceramic bowls each holding ground chili powder, ground cumin, dried oregano, ground coriander seeds, smoked paprika, salt, and black pepper, one small white bowl filled with fire roasted tomatoes with juices, another small white bowl with mild diced green chiles, a small white bowl with golden olive oil, fresh ears of corn with bright yellow kernels partially husked, two whole green pear-shaped chayote squash, one lime cut in half, a small pile of fresh green cilantro leaves, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: Bone-in provides juicy, flavorful meat that stays tender after simmering.
Chayote: Also called mirliton squash, it’s similar to a squash with a hint of sweetness and a crispy bite when cooked.
Carrots and Celery: Classic soup veggies that bring crunch and earthiness.
Potatoes: Yukon golds hold their shape nicely and add creaminess when mashed into the broth.
Onion and Jalapeño: The onion offers sweetness, and the jalapeño adds a subtle kick (optional if you want it milder).
Garlic: Adds depth and that irresistible savory aroma.
Chili Powder, Cumin, Oregano, Paprika: These spices layer in warm, smoky and slightly spicy notes.
Fire-Roasted Tomatoes: A tangy base that brings richness and complexity.
Green Chiles: Mild diced chiles round out the heat with freshness.
Chicken Broth: Low sodium lets you control seasoning while providing that comforting broth foundation.
Corn: Adds bursts of sweetness and texture in the final simmer.
Lime Juice and Cilantro: Brighten the whole soup with acidity and fresh herbal notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Caldo de Pollo Chicken Soup with Chayote Recipe is how easy it is to adapt. I often swap chicken thighs for shredded rotisserie chicken to save time, or skip the jalapeño when I’m cooking for little ones. You should definitely make this recipe your own!

Variation: When I want less heat, I omit the jalapeño and cut back on chili powder, then add extra lime and cilantro for brightness instead.
Make it Vegetarian: Use vegetable broth and substitute beans or tofu for protein for a plant-based twist.
Seasonal Twist: In colder months, I add a pinch of cinnamon or clove for warmth; summer calls for fresh corn and extra lime.

Step-by-Step: How I Make Caldo de Pollo Chicken Soup with Chayote Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by heating 2 tablespoons of olive oil in a heavy-bottomed Dutch oven until it’s nearly smoking — that high heat is key! Add the chicken thighs skinless but bone-in and let them brown undisturbed for a few minutes on each side. This step might seem small but it really builds flavor and keeps the chicken juicy. Once golden, set the chicken aside and don’t clean the pot — all those brown bits are gold for the soup base.

Step 2: Sauté the Veggies and Spices

Next, add the remaining tablespoon of olive oil to the same pot and toss in the chopped onions and minced jalapeño. Cook them just until soft and fragrant, about three minutes. Then add carrots, celery, and potatoes along with your chili powder, cumin, oregano, coriander, and smoked paprika. Stir everything together, letting those spices toast lightly for a few minutes — that extra step really deepens the flavor. Finally, add the garlic last and sauté for just 30 seconds so it doesn’t burn.

Step 3: Simmer with Broth and Tomatoes

Return the chicken to the pot along with the fire-roasted tomatoes, diced green chiles, and chicken broth. Bring everything to a boil, then reduce heat to a simmer. Keep the pot uncovered and cook for about 20-25 minutes until the chicken is cooked through and tender. I usually check my chicken by poking it — if it pulls away easily from the bone, you’re good!

Step 4: Add Chayote and Corn for Final Touch

Now that the chicken is tender, remove it onto a cutting board to shred or keep whole if you prefer. Add your chopped chayote and corn to the pot, gently simmering for another 10 minutes until the chayote is tender but still holds a bit of texture. This is the perfect time to prep any garnishes you want.

Step 5: Finish with Chicken, Lime, and Cilantro

Return the shredded chicken to the pot along with a tablespoon of fresh lime juice and a generous handful of chopped cilantro. Give the soup one last gentle stir to bring all those fresh flavors together. It’s ready to serve over rice if you like, or straight into bowls for the ultimate comforting meal.

Top Tip

This Caldo de Pollo Chicken Soup with Chayote Recipe is all about layering flavors and textures, so take your time with each step and don’t rush the searing or sautéing. That’s where the magic happens!

Searing Chicken: Make sure your oil is really hot before adding the chicken to get a beautiful golden crust that keeps the poultry juicy inside.
Spice Toasting: Briefly toasting the spices in the pot wakes up their flavor — don’t skip this step!
Don’t Overcook Chayote: You want it tender but still a bit firm, so keep an eye on the simmer time.
Adjust Spice Levels Last: Always taste and add extra chili powder, pepper, or hot sauce at the end so you can perfect the heat level just for you.

How to Serve Caldo de Pollo Chicken Soup with Chayote Recipe

chicken soup with chayote - Serving Suggestion

Garnishes

I like topping my bowl with creamy slices of avocado and a few fresh tomato wedges — it adds such a lovely fresh contrast to the warm soup. A dollop of sour cream cools down the heat beautifully, and a squeeze of extra lime juice brightens every bite. Of course, don’t forget a handful of extra cilantro and your favorite hot sauce if you want a kick!

Side Dishes

This soup shines on its own, but if you want to round it out, I often serve it with warm corn tortillas or freshly made Mexican rice to soak up every last drop of broth. A simple side of refried beans or a crisp green salad balances the meal as well.

Creative Ways to Present

For a festive twist, try serving the soup in hollowed-out mini pumpkins or small bread bowls — it’s always a hit at family gatherings or cozy dinner parties. I’ve also layered it over a bed of rice in shallow bowls, sprinkled with colorful garnishes for a vibrant presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup to airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers even better! Just keep the soup covered well to avoid it absorbing any fridge odors.

Freezing

This soup freezes wonderfully. I let it cool completely and then portion it into freezer-safe containers or bags. When I’m ready to dig in, I thaw it overnight in the fridge, and it reheats like a charm on the stove, tasting just as fresh as day one.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally. If the soup looks a bit thick, add a splash of broth or water to loosen it up without diluting the flavors. Avoid microwaving at full power to keep the chicken tender and prevent the veggies from turning mushy.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! You can absolutely use bone-in chicken breasts if you prefer. Just be careful not to overcook them as they can dry out faster. Check at around 20 minutes for doneness — the meat should shred easily with a fork.

What if I can't find chayote?

If chayote is hard to find, you can substitute it with baby squash, zucchini, or even a mild winter squash like delicata. The texture won’t be exactly the same, but it’ll keep that fresh, light quality the soup needs.

How spicy is this soup?

The heat is moderate and easily adjustable. The recipe includes jalapeño and chili powder, but you can skip or reduce those to make it milder, especially for kids. You can always add hot sauce at the table to spice it up.

Can I prepare this soup in advance?

Absolutely! You can prep all vegetables ahead of time and store them in the fridge. The soup also tastes great reheated, and some say it’s even better the next day after the flavors meld together. Just keep the potatoes submerged in water before cooking to prevent browning.

Final Thoughts

This Caldo de Pollo Chicken Soup with Chayote Recipe is one of those dishes I turn to when I want something comforting but special. The tender chicken, vibrant veggies, and that subtle hint of spice make it a bowl full of joy. I hope you give it a try and find yourself just as enchanted as I am every time I make it. Don’t forget to share it with friends or family — it’s the kind of recipe that brings people together around the table.