Recipe: Caldo de pollo from Taqueria del Sol chef Eddie Hernandez

A comforting dish for any day

Taqueria del Sol Caldo recipe
Caldo de pollo

Photograph by Angie Mosier

“This is the soup that I enjoy eating multiple times a week,” says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol. “You can add vegetables that you have on hand, add rice, or even tortilla chips to modify.”


1 (4-pound) whole chicken
3 quarts cold water
2 cups finely chopped celery
1 ½ cups thinly sliced onions
2 jalapenos, stemmed and cut in half (remove some or all of the seeds and membranes for less heat)
3 chicken bouillon cubes
2 vegetable bouillon cubes
1 tsp salt
3 cups diced tomatoes
Pico de gallo (optional, for garnish)
Lime wedges (optional, for garnish)
Mexican rice (optional, for garnish)


Cut the chicken into pieces small enough to fit into soup bowls, including the bones and skin. Place the chicken in a large pot, cover with the water, and bring to a boil over high heat. Boil for 3 minutes.

Add the celery, onions, jalapenos, bouillon cubes, and salt. Bring back to a boil and boil for 5 minutes longer. Add the tomatoes, bring back to a boil, the lower the heat to maintain a rapid simmer for 25 minutes or until the chicken is cooked through. Remove and discard the jalapenos and the large bones. Taste and adjust the seasonings as desired.

To serve, place 1 or 2 pieces of chicken in a soup bowl. Ladle the broth and vegetables over the chicken. Garnish with the Pico de Gallo, a lime wedge, and Mexican Rice, if desired. Serves 8-12 people.