Caldo de Arroz / Rice Soup with Chicken and Vegetables ❤️

Caldo de Arroz is a classic Mexican comfort soup made with tender chicken, rice, and fresh vegetables. It’s simple, nourishing, and perfect for cooler days or whenever you need a warm, hearty meal. This version is full of homemade flavor, just like my mama used to make.

Ingredients

For the Chicken Broth

• 1 large chicken breast (bone-in or boneless)

• 1/2 medium onion

• 10 cups water

• 1 Tbsp salt (adjust to taste)

• 1 Tbsp oil

Spices (Ground Fresh)

• 1 tsp whole black peppercorns

• 3/4 tsp whole cumin seeds

• 1/2 cup water (to blend)

Soup Ingredients

• 3 Tbsp canola oil

• 1/4 cup yellow onion, chopped

• 1/4 cup green onion, chopped

• 3 Roma tomatoes

• 2 tsp tomato paste

• 1 cup jasmine rice (or long-grain rice), rinsed and drained

• 1 cup fresh corn (or frozen/canned)

• 3 medium carrots, chopped

• 2 celery ribs, chopped

• 3 calabacitas (Mexican squash) or zucchini, chopped

• 2 large chipotle peppers in adobo

• 1 Tbsp adobo sauce

• Fresh cilantro, to taste

Instructions

1. Sear the Chicken
Heat 1 tablespoon of oil in a pot over medium heat. Add the chicken breast and sear for about 3 minutes per side until golden. Add the onion and cook for another 3 minutes.

2. Make the Broth
Add water and salt. Bring to a boil, then lower heat to medium-low. Simmer for 30–35 minutes until the chicken reaches 165°F. Remove chicken and let rest, then shred.

3. Grind the Spices
Grind peppercorns and cumin seeds. Add 1/2 cup water and mix well. Set aside.

4. Prepare the Vegetables
Chop carrots, celery, and calabacitas into even bite-size pieces. Remove cores from tomatoes and cut into quarters.

5. Blend the Sauce
Blend tomatoes, ground spice mixture, chipotle peppers, adobo sauce, and 2 cups of water until smooth.

6. Build the Soup
Heat canola oil in a large Dutch oven over medium heat. Add onions and sauté briefly. Add carrots, celery, and calabacitas. Cook for about 10–15 minutes until softened.

Add tomato paste, corn, and rice. Stir gently to combine.

7. Simmer
Pour in blended sauce and strained chicken broth. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for about 25 minutes, until rice is cooked.

8. Finish
Add shredded chicken and chopped cilantro. Taste and adjust salt if needed. Turn off heat, cover, and rest for 5 minutes before serving.

Serving Suggestions

Serve hot with homemade corn tortillas and a little butter on the side, just like tradition.

Notes

• Chipotle peppers are optional if you prefer no heat.

• Jasmine rice can be replaced with long-grain white rice.

• Soup thickens slightly as it rests.