The Best Mexican Chicken Soup

Discover the warmth and flavor of a homemade Mexican chicken soup. This comforting recipe makes busy weeknights simpler without sacrificing taste. Aromatic, hearty, and quick to prepare, it’s perfect for a satisfying family meal. You’ll love how easily this vibrant soup comes together in your kitchen.

Why You’ll Love This Easy Mexican Chicken Soup

• Quick & Effortless: Prepare this flavorful Mexican chicken soup with minimal fuss, making it perfect for busy evenings.
• Smart with Leftovers: It’s an ideal recipe for utilizing leftover or rotisserie chicken, saving you time and reducing food waste.
• Authentic Flavors: Each spoonful is bursting with fresh, vibrant, and genuinely authentic Mexican-inspired flavors. Understanding the roots of Mexican cuisine can deepen your appreciation for these delicious dishes, as explored in this guide to traditional Mexican Sopa.
• Highly Customizable: Easily adapt this soup with your favorite toppings, allowing everyone to personalize their bowl.
• Wholesome & Satisfying: This hearty and nutritious soup provides a fulfilling meal that the whole family will enjoy.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, peeled and chopped (about 2 cups)
• 3 carrots, peeled and chopped (about 1 cup)
• 3 ribs celery, chopped (about 1 cup)
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 (14-ounce) can crushed tomatoes, undrained
• 1 jalapeño pepper, stemmed, seeded, and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups cooked chicken, diced or shredded
• 2 tablespoons chopped fresh cilantro (optional)
• Salt and freshly ground black pepper, to taste

For Serving/Toppings:

• Shredded cheddar cheese
• Sour cream
• Avocado, peeled, pitted, and diced
• Tortilla chips

Notes & Substitutions

Use a good quality olive oil for the best flavor foundation in this Mexican chicken soup. You can substitute chicken broth with vegetable broth or a concentrate like Better Than Bouillon for depth. If crushed tomatoes are unavailable, use a 14-ounce can of diced tomatoes or 2-3 fresh Roma tomatoes, chopped. For less heat, remove the jalapeño seeds and ribs; for more spice, leave some in or add an extra jalapeño. Cilantro is optional, omit it if you dislike its flavor. Ensure your chicken is fully cooked before adding it to the soup.

Equipment

You won’t need much to create this delicious Mexican chicken soup. Grab a large saucepan or a Dutch oven for simmering. A sturdy cutting board and a sharp knife are essential for prepping your vegetables. Finally, have your measuring cups and spoons ready to ensure precise ingredient amounts.

Instructions

Let’s make some delicious Mexican chicken soup!

1. Sauté Aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, which takes about 5 minutes. Do not let them brown too much.
2. Add Garlic: Stir in the minced garlic. Cook for about 30 seconds more, until the garlic becomes fragrant. Be careful not to burn it, as this can make it bitter.
3. Combine Liquids & Spices: Pour in the chicken broth and the undrained crushed tomatoes. Stir in the minced jalapeño pepper, ground cumin, and ground coriander. These spices build the core flavor of our flavorful Mexican chicken soup.
4. Simmer: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Let the soup cook, uncovered, for 20 minutes to allow the flavors to meld and the vegetables to become tender.
5. Incorporate Chicken & Cilantro: Stir in the pre-cooked chicken, diced or shredded, and the optional fresh cilantro. Heat through for a few minutes.
6. Season to Taste: Taste the soup and season generously with salt and freshly ground black pepper. We recommend starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjusting to your preference. Proper seasoning makes all the difference for this Mexican chicken soup.
7. Serve Hot: Ladle the warm soup into bowls. Offer a variety of your favorite toppings such as shredded cheddar cheese, sour cream, diced avocado, and crunchy tortilla chips. Enjoy your homemade meal!

Pro Tips & Troubleshooting

When sautéing vegetables, do not overcrowd the pan; this ensures they caramelize properly instead of steaming. Always adjust the amount of jalapeño to control your desired heat level for this Mexican chicken soup. Using a high-quality chicken broth makes a significant difference in the overall flavor of your soup. Remember to taste and adjust the seasoning frequently throughout the cooking process. To prevent vegetables from becoming mushy, avoid overcooking them past the recommended simmer time.

Serving, Storage & Variations

Serving Suggestions

Elevate your Mexican chicken soup with various delightful toppings. Offer a generous sprinkle of shredded cheddar cheese or a dollop of cool sour cream. Garnish with creamy diced avocado and a squeeze of fresh lime juice for brightness. Add a satisfying crunch with crispy tortilla strips or crumbled tortilla chips. For extra heat, include a dash of your favorite hot sauce or a pinch of chili powder. You might also serve it with fresh shredded lettuce or a side of fluffy Mexican rice.

Storage Instructions

Proper food handling and storage are crucial to ensure the safety and quality of your homemade meals, as outlined by USDA recommendations for cooked food storage. Allow any leftover Mexican chicken soup to cool completely before storing. Transfer the cooled soup into airtight containers. You can refrigerate the soup for up to 4 days. For longer storage, freeze the soup for up to 2 months. Thaw frozen soup in the refrigerator overnight before reheating gently on the stovetop.

Recipe Variations

• Mexican Vegetable Soup: Omit the chicken and add extra vegetables like corn, diced potatoes, and zucchini for a hearty vegetarian option.
• Mexican Fish Soup (Caldo de Pescado): Substitute the chicken with flaky white fish, such as tilapia, and use vegetable broth for a lighter, seafood-focused soup.
• Albondigas Soup: Instead of shredded chicken, incorporate flavorful, rice-filled meatballs into the simmering broth.
• Taco Soup: Transform this recipe by using ground beef, adding canned black beans, pinto beans, and corn for a classic taco-inspired flavor.

Nutrition

This flavorful Mexican chicken soup is both delicious and nutritious. Here’s a breakdown of its nutritional values per serving, helping you stay informed about your meal choices.

FAQ

What is caldo de res?

Caldo de res is a traditional Mexican beef soup. It typically features bone-in beef shank, vegetables like corn, carrots, and potatoes, all simmered in a rich broth.

What is pozole?

Pozole is a hearty Mexican stew made with hominy, seasoned with chilies, and often includes pork or chicken. It’s garnished with fresh toppings.

Can I use raw chicken for this soup?

Yes, you can. Add raw chicken breasts or thighs to the simmering broth and cook until fully done, about 15-20 minutes, then shred before serving the Mexican chicken soup.

Can this soup be made in a slow cooker?

Absolutely. Sauté the aromatics, then combine all ingredients (except cilantro and toppings) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

How can I make this soup spicier?

To increase the heat, add an extra jalapeño, leave some of the seeds and ribs in, or include a pinch of cayenne pepper or a dash of hot sauce.

Conclusion

Savor the comfort and vibrant flavors of this easy Mexican chicken soup. It’s incredibly simple to prepare, making it a perfect weeknight solution or a hearty meal for any occasion. Enjoy a warm, soul-satisfying bowl that brings a taste of Mexico right to your table. This recipe proves that delicious, homemade meals don’t have to be complicated.

The Best Mexican Chicken Soup

A hearty and flavorful Mexican chicken soup featuring tender chicken, fresh vegetables, crushed tomatoes, and spices, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 26 minutes mins

Total Time 51 minutes mins

Servings: 6 bowls

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 3 carrots
• 3 ribs celery
• 2 cloves garlic
• 6 cups chicken broth
• 1 (14-ounce) can crushed tomatoes undrained
• 1 jalapeño pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups cooked chicken diced or shredded
• 2 tablespoons fresh cilantro chopped, optional
• Salt
• Freshly ground black pepper

For Serving

• shredded cheddar cheese
• sour cream
• 1 avocado peeled, pitted, and diced
• tortilla chips

Equipment

• Large Saucepan

Method

 

Cooking Steps

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened.
2. Stir in minced garlic for 30 seconds until fragrant, then add broth, crushed tomatoes, jalapeño, cumin, and coriander.
3. Bring the soup to a boil, then reduce heat and simmer uncovered for 20 minutes. Stir in cooked chicken and optional cilantro, season to taste, and serve with desired toppings.

Notes

For the cooked chicken, you can use a rotisserie chicken or cook it specifically for this recipe. Cilantro is optional and can be adjusted to your preference. Season the soup with salt and pepper to taste. Suggested toppings include shredded cheddar cheese, sour cream, diced avocado, and tortilla chips.