Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Caldo De Pollo (Mexican Chicken Soup) Recipe
Caldo De Pollo (Mexican Chicken Soup) represents attempts to recreate delicious Sonoran-style preparations eaten in authentic Mexican restaurants through traditional cooking methods. This regional recipe showcases Sonoran cooking techniques while adapting restaurant flavors for home preparation. The Sonoran influence provides distinctive regional characteristics and authentic taste profiles.
This Mexican chicken soup is my attempt to copy the delicious Sonoran-style caldo de pollo I ate in a restaurant in Del Mar. Hope you enjoy it as much as I do!
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Cook Mode (Keep screen awake)
Ingredients
Soup Stock:
6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
Rice:
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
Garnish:
1 avocado – peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped
Directions
Gather the ingredients.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Nutrition Facts (per serving)
| 310 | Calories |
| 10g | Fat |
| 31g | Carbs |
| 24g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 9% |
| Cholesterol 54mg | 18% |
| Sodium 639mg | 28% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g | 12% |
| Total Sugars 1g | |
| Protein 24g | 47% |
| Vitamin C 7mg | 8% |
| Calcium 46mg | 4% |
| Iron 3mg | 17% |
| Potassium 468mg | 10% |
* 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.
