Name: Caldo de Pollo with Chayote and Corn 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 one 15 oz. can sweet corn rinsed and drained; 2 chayote, peeled, cored, chopped into 1-inch cubes; 1 tablespoon lime juice; 1/4 cup chopped cilantro more or less to taste; Avocados; Tomatoes; Cilantro; Sour cream; Lime juice; Hot sauce

There’s something incredibly comforting about a warm, hearty bowl of broth packed with fresh ingredients and vibrant flavors, and that’s exactly what this Caldo de Pollo with Chayote and Corn Recipe delivers. Imagine tender chicken, sweet corn, and that unique, slightly crunchy chayote all swimming in a savory, spiced broth — it’s pure home-cooked soul food.

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 with Chayote and Corn Recipe
Top Tip
How to Serve Caldo de Pollo with Chayote and Corn Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caldo de Pollo with Chayote and Corn Recipe

Why You'll Love This Recipe

This Caldo de Pollo with Chayote and Corn Recipe is one of those dishes I keep coming back to when I want something both satisfying and nourishing. It’s packed with layers of flavor from fresh vegetables and warming spices, but still simple enough for a cozy weeknight meal.

Comfort in a bowl: The rich broth with tender chicken and fresh veggies feels like a hug from the inside out.
Unique ingredients: Chayote adds a mild sweetness and crunch that pairs beautifully with sweet corn.
Customizable spice: You can easily adjust the chili powder and jalapeño to suit your heat preference.
One-pot wonder: It’s straightforward to make with simple steps but delivers big flavor payoff.

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

The ingredients in this Caldo de Pollo with Chayote and Corn Recipe combine to create a balance of hearty, sweet, and mildly spicy flavors. Each element plays its part to make the soup both comforting and interesting, with fresh vegetables and warming spices enhancing the savory chicken base.

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

Bone-in chicken thighs: They stay juicy and tender during cooking and add rich flavor to the broth.
Chayote: This squash is subtly sweet with a nice crunch that holds up well in soups — look for firm, unblemished ones.
Sweet corn: Adding fresh or canned corn brings pops of natural sweetness.
Carrots and celery: These classic soup veggies offer depth and a gentle sweetness.
Potatoes: Yukon golds provide creaminess and body when chopped into chunky bites.
Onion and garlic: Essential aromatics that start the flavor base.
Jalapeño pepper (optional): Adds gentle heat—perfect to adjust to your liking.
Chili powder, cumin, oregano, coriander, smoked paprika: These spices deliver warmth and a subtle smoky note without overpowering.
Fire-roasted tomatoes and diced green chiles: They boost the depth and add a little tang.
Low sodium chicken broth: The flavorful liquid foundation lets you control seasoning and salt perfectly.
Lime juice and cilantro (added at the end): They brighten the final dish with fresh, zesty 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

I love how flexible this Caldo de Pollo with Chayote and Corn Recipe is—you can easily tweak the spice levels or swap ingredients depending on what you have on hand or who you’re feeding. Personalizing it makes every pot feel like your own creation.

Variation: Sometimes I use shredded rotisserie chicken toward the end for convenience, and it works beautifully—great when you’re short on time but still want that homemade comfort.
Milder option: For a kid-friendly version, I skip the jalapeño and reduce chili powder, which keeps it flavorful without too much heat.
Seasonal swaps: If you can’t find chayote, baby squash or zucchini make good substitutes that still add texture and freshness.
Extra heartiness: Add some cooked rice or warm tortillas on the side to turn it into a complete comforting meal.

Step-by-Step: How I Make Caldo de Pollo with Chayote and Corn Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by heating 2 tablespoons of olive oil in a large Dutch oven or soup pot over high heat. When the oil is shimmering and hot, add the bone-in skinless chicken thighs. Let them sear undisturbed until a golden crust forms, about 4-5 minutes per side. This step locks in the juices and builds rich flavor. Once browned, remove the chicken and set it aside on a plate. Don’t clean the pot—those browned bits add a ton of flavor.

Step 2: Build the Aromatic Base

Next, add 1 tablespoon of olive oil to the same pot. Toss in the chopped onion and minced jalapeño pepper (if using) and sauté for about 3 minutes until softened and fragrant. Then add the sliced carrots, celery, potatoes, and all the spices—chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Let this mixture cook for another 3 minutes to meld flavors. Finish by stirring in the minced garlic and cook for just 30 seconds so it doesn’t burn.

Step 3: Simmer for Tenderness

Return the browned chicken to the pot, along with the canned fire-roasted tomatoes and diced green chiles. Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 20-25 minutes. This lets the chicken cook through and the vegetables soften, infusing the broth with deep, savory goodness.

Step 4: Add Chayote and Corn for Freshness

Remove the chicken to a cutting board and add the chopped chayote and corn to the pot. Let the soup gently simmer for another 10 minutes while you shred the chicken off the bones (careful—it’ll be hot!). This timing helps the chayote become tender but still retain a bit of bite, and the sweetness of corn really brightens the soup.

Step 5: Finish and Serve with Freshness

Stir the shredded chicken back into the soup, along with fresh lime juice and chopped cilantro. Heat through for a few minutes, then ladle into bowls. I usually serve mine over a scoop of rice for extra heartiness, topped with avocado slices, more cilantro, a squeeze of lime, and a dollop of sour cream. Hot sauce is a must for those who like a little extra kick.

Top Tip

After making this Caldo de Pollo with Chayote and Corn Recipe a few times, I've learned some small tweaks really improve the final dish and make cooking easier.

Sear well: Don’t rush browning the chicken—it’s the foundation for a flavorful broth.
Don’t overcook chayote: Adding it late in the cooking process means it keeps a lovely bite and subtle sweetness.
Adjust spice at the end: I often hold back on chili powder initially and add more after tasting, so it hits just right.
Use fresh lime and cilantro: Adding these last brightens the entire soup and keeps it tasting fresh and vibrant.

How to Serve Caldo de Pollo with Chayote and Corn Recipe

Garnishes

For me, the garnishes make the soup feel special. I love topping it with fresh slices of ripe avocado for creaminess, a sprinkle of chopped tomatoes for extra freshness, handfuls of cilantro for herbal brightness, sour cream for richness, and a few good dashes of hot sauce to dial up the heat just how I like it.

Side Dishes

I usually serve this soup alongside warm corn tortillas or fluffy white rice to soak up all that delicious broth. A simple Mexican street corn salad or a crisp green salad with lime dressing pairs wonderfully too, balancing the richness of the soup.

Creative Ways to Present

When I’ve made this for a crowd or special occasion, I like to serve it in rustic individual mini Dutch ovens or colorful bowls, letting guests add their own toppings at the table. Adding a wedge of lime on the side invites everyone to brighten their bowls to their taste.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. I usually store the soup with broth and vegetables together, then add fresh lime juice and cilantro once reheating to revive the fresh flavors.

Freezing

This Caldo de Pollo with Chayote and Corn Recipe freezes well too—just leave out the lime juice and fresh cilantro until you reheat it. Freeze in portion-sized containers for easy defrosting. When reheating, add those fresh elements back in at the end.

Reheating

Reheat gently on the stove over medium heat to avoid drying out the chicken or overcooking the vegetables. If the broth has thickened in the fridge, add a splash of broth or water to loosen it up. Fresh lime juice and cilantro stirred in at the end refresh the soup beautifully.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Caldo de Pollo with Chayote and Corn Recipe?

Absolutely! Chicken breasts work too, but they tend to be leaner and can dry out if overcooked. I recommend watching the cooking time closely and checking when the chicken shreds easily—usually around 20 minutes of simmering.

What is chayote and where can I find it?

Chayote is a green, pear-shaped squash common in Mexican cuisine. It has a mild, slightly sweet flavor and a crisp texture when cooked. You can usually find it at specialty grocery stores or Latin markets. If you can’t find it, baby squash or zucchini are great substitutes.

How spicy is this Caldo de Pollo with Chayote and Corn Recipe?

It has a mild to medium heat thanks to the jalapeño and chili powder, but you can easily adjust it by omitting the jalapeño or reducing the chili powder and pepper. Taste as you go and add more heat at the end if you want it spicier.

Can I make this Caldo de Pollo with Chayote and Corn Recipe ahead of time?

Definitely! You can prep all your veggies ahead and store them in the fridge for easy assembly. The soup also tastes fantastic reheated, just add fresh lime juice and cilantro after warming to keep the flavors bright.

Final Thoughts

This Caldo de Pollo with Chayote and Corn Recipe has become one of my go-to soups when I want something nourishing yet exciting. I hope you enjoy making it just as much as I do. It’s the kind of recipe you can share with family and friends that warms both body and soul—give it a try and make it your own cozy kitchen classic.