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Caldo Xóchitl (Clear Mexican Chicken Broth)

Name: Caldo Xóchitl (Clear Mexican Chicken Broth)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 Limes; 1 Avocado; 2 Serrano chilli; 1 White onion; 3 Garlic cloves; 2 Carrot; 600 g Chicken breast; 100 g White rice; 2 Courgette; 1 to taste Salt; 200 g Cooked chickpeas

45 min (15 prep + 30 cook) Easy 6 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

A clear, light chicken broth with diced vegetables, serrano chilli and lime, a comforting classic from Mexico City cuisine.

About this recipe

Caldo xochitl is a crystal-clear chicken consomme with shredded chicken, chickpeas, rice, courgette, carrot and serrano chilli. It is served with avocado, lime and tortilla, being one of the most popular broths in Mexico City.

History & Origin

Caldo xochitl is one of the most emblematic broths in Mexico City cuisine, present in fondas, restaurants and home kitchens for over a century. Its name comes from the Nahuatl word "xochitl" meaning flower, a poetic name for a dish that, like a flower, opens and reveals its beauty to the diner when presented at the table with all its colourful ingredients. The origin of caldo xochitl is intimately linked to the tradition of broths and consommes that are pillars of everyday Mexican eating. In Mexico, a good broth is not merely a first course: it is medicine, it is comfort, it is nourishment for the soul. Caldo xochitl elevates this tradition by combining the clarity and purity of a well-made consomme with an abundance of ingredients that make it a complete meal. What distinguishes caldo xochitl from other Mexican broths is its presentation and the variety of its garnishes. The consomme must be crystal clear, a golden, aromatic liquid achieved through slow, careful cooking of the chicken with its bones. In this transparent broth float pieces of shredded chicken, cooked chickpeas, rice, cubes of courgette and carrot, creating a mosaic of colours and textures. The finishing touch comes from freshly chopped serrano chilli, avocado cubes, lime juice and chopped onion that each diner adds to taste at the table. This tableside personalisation is a fundamental part of the caldo xochitl experience: each person builds their own plate according to their preferences. Caldo xochitl is a fonda dish, from those popular Mexican restaurants where the midday comida corrida is an institution. In the finest capital city fondas, caldo xochitl is offered as one of the soup of the day options.

Estimated cost

£6.00

Total cost

£1.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

250

Calories

22g

Protein

22g

Carbohydrates

Fat

Fibre

450mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large pot, place the chicken breast on the bone, half an onion, garlic cloves and salt. Cover with 2 litres of cold water. Bring to the boil and skim off any foam that forms on the surface.
💡 Start with cold water to extract more flavour from the chicken. Skimming the foam gives a clearer broth.
2
Reduce the heat to low and cook for 25-30 minutes until the chicken is fully cooked. Remove the chicken, allow to cool and shred the meat into strips. Strain the broth.
💡 Do not cook the chicken over high heat or the broth will be cloudy. Low heat is key for a clear consomme.
3
In a separate pot, cook the rice in salted water for 15 minutes until al dente. Drain and set aside.
💡 Cooking the rice separately prevents it from releasing starch and clouding the broth.
4
Return the strained broth to the pot. Add the courgette and carrot cubes. Cook over medium heat for 8-10 minutes until the vegetables are tender but firm.
💡 The vegetables should be al dente, not soft. This way they maintain their colour and texture.
5
Add the drained chickpeas, cooked rice and shredded chicken to the broth. Heat for 3 more minutes. Adjust seasoning with salt.
💡 Add the chickpeas at the end so they do not break down in the broth.
6
Serve the broth hot in soup bowls. At the table, offer chopped serrano chilli, diced onion, avocado cubes and lime wedges so each diner can help themselves.
💡 Freshly squeezed lime juice at the moment of eating transforms the flavour of the broth. It is the indispensable finishing touch.