Easy Mexican Chicken Soup Recipe (Sopa De Pollo)

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This Mexican Chicken Soup is hearty, healthy, comforting, and full of bold flavors. It’s perfect for a cozy meal and easily customizable with your favorite toppings.

You can use leftover chicken to make it easy! You will also love our Mexican-style chili.

Easy Mexican chicken soup recipe with a large wooden spoon taking a serving.
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Why you’ll love this soup…

This heartwarming soup is perfect for a cold day or any time of the year when you crave a warm bowl of chicken soup.

If you made a chicken recipe and need to use the leftover meat- this recipe is excellent! It’s a delicious soup and an easy weeknight dinner the whole family will love.

You will also love our Sausage Potato Soup!

Easy Mexican chicken soup in a bowl with all the toppings on it and a spoon in it ready to eat.

Simple Ingredients

You will love that this Mexican chicken soup is made with fresh and wholesome ingredients!

ingredients for easy Mexican chicken soup recipe.
  • Olive Oil: Used to sauté the vegetables, giving them a nice, rich flavor.
  • Yellow Onion: Adds a sweet and savory depth to the soup’s base.
  • Carrots: Bring a natural sweetness and a bit of color to the soup.
  • Celery: Adds a subtle, aromatic flavor and a bit of crunch.
  • Zucchini: Provides a mild, slightly sweet flavor with a tender texture.
  • Garlic: Infuses the soup with a warm, aromatic depth.
  • Chicken Broth or the broth from this Italian penicillin soup: The foundation of the soup, giving it a rich and savory base.
  • Crushed Tomatoes: Adds a tangy and slightly sweet tomato flavor, along with a bit of body to the broth.
  • Jalapeño Pepper: Brings a gentle heat and a touch of spice to the soup, balancing the flavors.
  • Ground Cumin: Adds a warm, earthy flavor that’s essential in Mexican cuisine.
  • Ground Coriander: Lends a subtle citrusy, nutty flavor to the soup.
  • Cooked Chicken: Provides protein and substance, making the soup hearty and
  • filling. You can use shredded chicken from a whole chicken or shred cooked chicken breasts or chicken thighs.
  • Fresh Cilantro (Optional): Adds a fresh, bright flavor that complements the richness of the soup.
  • Salt and Freshly Ground Black Pepper: Essential seasonings that enhance and balance all the flavors.
Topping ingredients for Mexican chicken soup.

For Serving:

  • Shredded Cheddar Cheese: Adds a creamy, sharp flavor that melts beautifully into the hot soup.
  • Sour Cream: Offers a cool, tangy contrast to the warm, spicy broth.
  • Avocado: Adds a rich, buttery texture and a mild flavor that pairs perfectly with the soup.
  • Tortilla Chips: Provides a crunchy texture and a touch of saltiness, perfect for scooping up the soup.

See the recipe card for quantities.

How to Make Mexican Chicken Soup

One of the best things about this recipe is that it all comes together in one pot, and you can use leftover chicken, so there is minimal work! See the printable recipe card for more.

How to make Easy Mexican Chicken Soup Recipe (step-by-step photos)- add onion, celery, carrot in pan and cook.

Add the sofritto to the pot with oil and cook until slightly soft.

How to make Easy Mexican Chicken Soup Recipe (step-by-step photos)- add zucchini and stir.

Add the zucchini and the garlic.

How to make Easy Mexican Chicken Soup Recipe (step-by-step photos)- add broth.

Pour in the canned tomatoes and broth.

How to make Easy Mexican Chicken Soup Recipe (step-by-step photos)- add spices.

Add in the spices and let cook on the stovetop.

How to make Easy Mexican Chicken Soup Recipe (step-by-step photos)- add shredded chicken.

Carefully add the shredded chicken to the soup pot and let simmer for an additional few minutes.

Easy Mexican chicken soup recipe with a large wooden spoon taking a serving.

Serve hot, and enjoy with your favorite toppings!

Easy Mexican chicken soup in a large serving bowl with toppings all around it. Spoon in the bowl.

This soup is a warm hug in a bowl, bursting with vibrant flavors and hearty ingredients. Perfect for a cozy dinner or when you need a bit of comfort, this soup is sure to become a staple in your kitchen.

Substitutions

  • Chicken Broth: Vegetable broth or beef broth can be used, depending on your preference. For a richer flavor, use a homemade stock.
  • Crushed Tomatoes: Diced tomatoes, tomato sauce, or even fresh chopped tomatoes can work. If using fresh tomatoes, you may need to cook them longer to break down.
  • Jalapeño Pepper: For a milder option, use a poblano pepper or green bell pepper. For more heat, consider serrano peppers.
Easy Mexican chicken soup in a bowl with all the toppings on it and a spoon in it ready to eat. Avocado, cheese, sour cream and chips in the bowl.

Variations

Try these different versions the next time you make this easy Mexican chicken soup recipe.

  • For a classic Sopa de Pollo con Fideos (Chicken Soup with Noodles) variation, simply add a handful of thin noodles (fideos) or broken vermicelli or angel hair pasta to the soup during the last 5-7 minutes of cooking. Cook until the noodles are tender, then serve as usual with your favorite toppings.
  • Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. Add more veggies like corn, black beans, or bell peppers to make it hearty and satisfying.
  • Tortilla Soup Style: Before serving, stir in some crushed tortilla chips into the soup to thicken it slightly and give it a nice corn flavor. Serve with extra chips on the side for added crunch, or Spanish rice.
  • Creamy Chicken Soup: Stir in a cup of heavy cream or half-and-half towards the end of cooking for a richer, creamier version of the soup. You can also blend a portion of the soup before adding the chicken to create a creamy base.

How to Store and Reheat

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.

My Pro Tip

Recipe Tips

  • Use Fresh Ingredients: Fresh vegetables, especially garlic, onions, and cilantro, will give your soup the most vibrant flavor. Freshly cooked chicken will also add more depth than pre-packaged options.
  • Sauté Vegetables: Take the time to properly sauté the onions, carrots, celery, and zucchini. This step builds the soup’s base flavor and adds a richness that can’t be achieved by simply boiling the vegetables.
  • Don’t Overcook the Chicken: If you’re using pre-cooked chicken, add it towards the end of cooking to prevent it from becoming tough and dry. It just needs to be heated through.
  • Make it Ahead: This soup tastes even better the next day as the flavors continue to meld. Make it ahead of time and reheat for a quick and delicious meal.

FAQ

Can I use raw chicken instead of cooked?

Absolutely. If using raw chicken, add it to the soup when you add the broth and let it cook through, about 15-20 minutes. You can then shred the chicken and return it to the pot.

What type of noodles can I use for the Sopa de Pollo con Fideos variation?

Thin noodles like fideos, vermicelli, or even angel hair pasta work perfectly. Break them into small pieces before adding them to the soup.

Easy Mexican chicken soup in a bowl with all the toppings on it and a spoon in it ready to eat. Avocado, cheese, sour cream and chips in the bowl. Spoon with soup on it ready to eat.

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Mexican Chicken Soup Recipe


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  • Author: Elena Davis
  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Description

This Mexican-style chicken Soup is hearty, healthy, comforting, and full of bold flavors. It’s perfect for a cozy meal and easily customizable with your favorite toppings.


Ingredients

Units Scale

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 of 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

  • Prep Time: 10 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Mexican
  • Cuisine: Mexican

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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