Go Back
–+ servings
Close-up of a bowl of Mexican chicken soup on a table, surrounded by lime wedges, tortillas, and glasses of beer.

Mexican Chicken Soup

40aprons.com/mexican-chicken-soup/
Mexican chicken soup is a quick, easy, flavorful one-pot meal that's super easy to make and perfect for chilly evenings.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • large dutch oven or other large, heavy-bottomed pot
  • Large wooden spoon or silicone spatula

Ingredients

For the Mexican Chicken Soup

  • 1 tablespoon neutral-flavored oil (avocado oil, olive oil, etc.)
  • 1 cup diced white onion (approximately 1 small onion)
  • ½ cup chopped carrots (approximately 1 medium carrot)
  • ½ cup chopped celery (approximately 1 medium stalk)
  • 3 tablespoons minced fresh garlic (approximately 6 large cloves)
  • 4 cups chicken stock (low-sodium if preferred)
  • 1 14.5-ounce can crushed tomatoes (do not drain)
  • 1 large jalapeño (stem and seeds removed, pepper finely chopped)
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt (more or less to taste)
  • 3 cups shredded cooked chicken

Serving Suggestions (All Optional)

  • ¼ cup chopped fresh cilantro
  • tortilla strips
  • lime wedges

Instructions

  • Place large pot on stovetop over medium heat. Add 1 tablespoon neutral-flavored oil and continue heating pot until oil is hot and shimmery.
  • When oil is hot, add 1 cup diced white onion, ½ cup chopped carrots, and ½ cup chopped celery to pot. Stir to incorporate. Sauté vegetables, stirring often, approximately 10 minutes or until vegetables have softened and onions are translucent.
  • Once vegetables have softened, add 3 tablespoons minced fresh garlic to pot and stir to incorporate. Sauté ingredients, stirring occasionally, 30 to 60 seconds or until garlic is just fragrant.
  • When garlic is fragrant, pour 4 cups chicken stock into pot. Stir to incorporate stock, scraping bottom of pot with spoon or spatula to loosen any vegetables that may have stuck to pot.
  • Add 1 14.5-ounce can crushed tomatoes, 1 large jalapeño, 1 teaspoon cumin, 1 teaspoon ground coriander, and 1 teaspoon salt to pot. Stir to incorporate.
  • Increase heat under pot to high and bring liquid to boil.
  • Once liquid begins to boil, immediately reduce heat under pot to low. Simmer soup, uncovered, 15 minutes.
  • After 15 minutes, add 3 cups shredded cooked chicken to pot and stir to incorporate. Simmer soup approximately 5 minutes or until chicken is warmed through.
  • Add ¼ cup chopped fresh cilantro to pot and stir until cilantro is just incorporated.
  • Once cilantro is incorporated, ladle soup into serving bowls. Garnish with tortilla strips and lime wedges if desired. Serve immediately.

Recipe Notes

  • Chicken: Chicken breast meat or chicken thigh meat will both work fine in this soup. You can cook chicken specifically for this recipe, or you can pick up a fully-cooked rotisserie chicken and shred it for the soup.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 289calProtein: 33gFat: 11gSaturated Fat: 2gTrans Fat: 0gCholesterol: 79mgSodium: 1212mgPotassium: 596mgTotal Carbs: 16gFiber: 4gSugar: 6gNet Carbs: 12gVitamin A: 2886IUVitamin C: 11mgCalcium: 79mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/mexican-chicken-soup/