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September 16, 2025
Caldo de Pollo con Arroz (Chicken Soup with Rice) Recipe
Caldo de Pollo con Arroz (Chicken Soup with Rice) features chicken, rice, and vegetables in homemade, chipotle-infused tomato broth for unforgettable flavor experiences. This traditional recipe showcases authentic Mexican soup preparation through smoky chipotle enhancement and fresh vegetable combinations. The chipotle infusion creates complex, memorable taste profiles.
With chicken, rice, and vegetables in a homemade, chipotle-infused tomato broth, this caldo de pollo con arroz soup is unforgettable.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
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Ingredients
2 cups water
1 cup uncooked white rice
5 medium tomatoes
½ medium onion, roughly chopped
2 chipotle peppers in adobo sauce
1 clove garlic
1 pinch ground black pepper
¼ cup vegetable oil
2 medium carrots, peeled and diced
1 cup chopped celery
1 quart chicken broth
1 cube chicken bouillon
½ pound fresh green peas
1 large cooked chicken breast, shredded
1 medium avocado – peeled, pitted, and sliced
½ (8 ounce) package Monterey Jack cheese, diced
Directions
Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.
Nutrition Facts (per serving)
| 425 | Calories |
| 22g | Fat |
| 42g | Carbs |
| 16g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 425 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 6g | 31% |
| Cholesterol 32mg | 11% |
| Sodium 1007mg | 44% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 7g | 25% |
| Total Sugars 5g | |
| Protein 16g | 32% |
| Vitamin C 34mg | 38% |
| Calcium 196mg | 15% |
| Iron 3mg | 16% |
| Potassium 715mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
