Mexican Chicken Soup Recipe
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.
Servings: 6 servings
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
Calories: 205kcal | Carbohydrates: 8g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 966mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5323IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg
