Mexican Chicken Soup Recipe
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This Mexican Chicken Soup Recipe combines tender cooked chicken, fresh vegetables, tomatoes, jalapeño, cumin, and coriander in a flavorful tomato-based broth. It’s an easy way to turn leftover or rotisserie chicken into a hearty soup with bright Mexican-inspired flavors and plenty of fresh toppings. Ready in about 30 minutes, this one-pot soup is warm, flavorful, and easy to customize.
You can use leftover Oven Roasted Chicken to make it easy! You will also love my White Chicken Chili and Mexican Street Corn Dip.
Quick Look: Mexican Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Gluten-free
- Method: Stovetop one-pot soup
- Technique: Sauté the vegetables and garlic to build the flavor base, simmer them with chicken broth, tomatoes, jalapeño, cumin, and coriander, then add cooked chicken at the end so it stays tender.
- Flavor/Texture: Savory, lightly spicy, fresh, hearty, brothy
A Flavorful Mexican-Style Chicken Soup
I love this Mexican chicken soup because it brings together tender chicken, fresh vegetables, tomatoes, and warm spices in one flavorful broth.
The jalapeño adds a little heat, while cumin and coriander give the soup its warm, savory character. I especially like finishing each bowl with fresh cilantro, lime, avocado, and tortilla chips for a combination of bright, creamy, and crunchy flavors.
It’s an easy soup to make with cooked chicken and a recipe I return to when I want something warm and full of flavor. If you like chicken soup, try my Chicken and Wild Rice Soup and Easy Lemon Chicken Orzo Soup.
Made With Amore,
“Wowza. Just made and the soup is amazing. First time I’ve used zucchini in a soup and was initially worried but definitely works well.”
– Gregt
Table of Contents
Simple Ingredients
A combination of cooked chicken, vegetables, tomato, and warm spices creates a flavorful Mexican-inspired chicken soup.
- Cooked Chicken: Shredded or diced chicken makes this soup quick to prepare and is a great way to use leftovers. You can use shredded chicken from a whole chicken or shred cooked Chicken Breasts or Thighs .
- Onion, Carrots, and Celery: Build the savory vegetable base and add sweetness, color, and aromatic flavor to the broth.
- Zucchini and Garlic: Zucchini adds a tender vegetable texture while garlic brings savory depth.
- Chicken Broth and Crushed Tomatoes: Create the flavorful broth that brings the soup together.
- Jalapeño, Cumin, and Coriander: Add gentle heat flavor that gives the soup its Mexican-inspired character.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken: Use leftover roast chicken, rotisserie chicken, cooked chicken breast, or cooked Grilled Chicken Thighs. You can also use raw chicken; see the FAQ below for how to adjust the method.
- Vegetables: Add corn, black beans, bell peppers, potatoes, or extra zucchini if you want a heartier soup. Try my Beef and Bean Chili next!
- Jalapeño: Leave the seeds out for a milder soup, or use a serrano chile for more heat.
- Broth: Homemade Chicken Broth adds extra depth, but a good-quality store-bought chicken broth works well.
How to Make Mexican Chicken Soup
This Mexican chicken soup builds flavor in one pot by sautéing the vegetables first, simmering them in a tomato-rich broth, and adding cooked chicken at the end. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- In a large pot, heat the olive oil over medium heat. Add the chopped sofritto. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the diced zucchini and crushed garlic, and cook for 2-3 minutes, stirring frequently.
- Pour in the chicken broth and crushed tomatoes (with their juices).
- Stir in the minced jalapeño, ground cumin, and ground coriander. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Stir in the cooked chicken. Simmer for another 5 minutes until the chicken is heated through. Taste the soup and season with salt and freshly ground black pepper as needed.
- If using, stir in the chopped cilantro just before serving for a fresh, vibrant flavor. If desired add shredded cheddar cheese, a dollop of sour cream, diced avocado, and a handful of tortilla chips for added crunch to the top of the soup.
Sopa De Pollo FAQs
Yes. Add raw boneless chicken breasts or thighs when you add the broth and tomatoes, then simmer until the chicken is cooked through. Remove the chicken, shred it, and return it to the soup before serving. Use an instant-read thermometer to confirm the chicken reaches 165°F.
The terms can overlap, but sopa de pollo simply means chicken soup in Spanish and can refer to many different preparations. Caldo de pollo generally refers to a Mexican chicken broth or soup, but recipes vary by region and family. This recipe is a quick Mexican-inspired chicken soup made with cooked chicken rather than a traditional long-simmered chicken broth.
For more heat, leave some jalapeño seeds and membranes intact or substitute a serrano chile for the jalapeño. You can also add sliced fresh jalapeños or your favorite hot sauce to individual bowls so everyone can adjust the heat to taste.
To store, let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze the soup for up to 3 months.
To reheat, warm the soup in a pot over medium heat until hot, stirring occasionally. If frozen, thaw in the refrigerator overnight before reheating. Add a splash of broth if the soup thickens too much.
Serving Suggestions
I love serving this Mexican chicken soup with warm Homemade Sweet Cornbread and Charred Corn and Zucchini Salad for a variety of flavors. You can also serve with tortilla chips and extra dips, such as Tomatillo Red Chili Salsa or Jalapeno Corn Dip. Make sure to make homemade Strawberry Tres Leches Cake for dessert!
My Pro Tips
Recipe Tips
- Sauté the vegetables before adding the broth to develop more flavor than simply simmering the vegetables from raw.
- Cut the vegetables into similar-sized pieces so they cook evenly and are easy to eat in each spoonful.
- Add cooked chicken near the end because it only needs to warm through and can become dry if simmered too long.
- Taste the broth before serving and adjust the salt, pepper, and jalapeño heat to balance the tomato and spices.
More Mexican-Inspired Recipes
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Mexican Chicken Soup Recipe
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 2 cups)
- 3 carrots, peeled and chopped (about 1 cup)
- 3 ribs celery, chopped (about 1 cup)
- 1 zucchini, diced (about 1 cup)
- 2 cloves garlic, finely chopped
- 6 cups chicken broth , or vegetable broth
- 1 14- ounce can crushed tomatoes, undrained
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups cooked chicken, diced or shredded (leftover chicken works great)
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and freshly ground black pepper to taste
For Serving
- Shredded cheddar cheese
- Sour cream
- Avocado, peeled, pitted, and diced
- Tortilla chips
- Fresh Limes, add a squeeze of lime juice
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the diced zucchini and crushed garlic, and cook for 2-3 minutes, stirring frequently.
- Add the Broth and Tomatoes: Pour in the chicken broth and crushed tomatoes (with their juices). Stir in the minced jalapeño, ground cumin, and ground coriander. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Add the Chicken: Stir in the cooked chicken. Simmer for another 5 minutes until the chicken is heated through. Taste the soup and season with salt and freshly ground black pepper as needed. If using, stir in the chopped cilantro just before serving for a fresh, vibrant flavor.
- Serve: Ladle the soup into bowls. If desired add shredded cheddar cheese, a dollop of sour cream, diced avocado, and a handful of tortilla chips for added crunch to the top of the soup.
- Serve immediately and enjoy!
Notes
- Sauté the vegetables before adding the broth to develop more flavor than simply simmering the vegetables from raw.
- Cut the vegetables into similar-sized pieces so they cook evenly and are easy to eat in each spoonful.
- Add cooked chicken near the end because it only needs to warm through and can become dry if simmered too long.
- Taste the broth before serving and adjust the salt, pepper, and jalapeño heat to balance the tomato and spices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wasn’t sure about the zucchini, but why would I ever doubt you!? I always adjust other recipes when cooking, but I just don’t have to do that with yours. This is such an amazing soup, thank you!
Iโm so glad you trusted me on the zucchiniโit adds such a lovely texture and freshness to the soup ( I would put zucchini in most everything if I could!). And hearing that you donโt feel the need to adjust my recipes is one of the best compliments you could give me.
Wowza. Just made and the soup is amazing. First time Iโve used zucchini in a soup and was initially worried but definitely works well. I added a can of drained black beans at end for more protein and used a rotisserie chicken for ease. A keeper! Thanks!!
๐ค I love that you trusted the zucchini, it really does melt right into the soup and add such a fresh, subtle flavor. And adding black beans plus rotisserie chicken? Thatโs such a smart, practical upgrade.
Iโm so happy itโs a keeper in your kitchen. Thank you for making it and sharing your tweaks, I love hearing how you make these recipes your own! ๐๐ฒ
Loved this soup! The flavor is great!
It is super yummy and easy. I am thrilled you loved it.
Fresh and comforting! I had this type of soup while on a trip to Mexico, and I couldn’t wait to recreate it!