5.0 from 45 votes
Mexican Chicken Soup
This Mexican chicken soup is tender chunks of chicken with vegetables, chiles and potatoes, all in a savory tomato broth. A great way to warm up on a cold day!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 300 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion diced
- 2 talks celery sliced
- 2 carrots peeled, halved and sliced
- 4 ounce can diced green chiles
- 2 cups cooked chicken diced or shredded
- 15 ounce can diced tomatoes do not drain
- 2 tablespoons taco seasoning
- 6 cups chicken broth
- 1 russet potato peeled and diced
- salt and pepper to taste
- 1/2 cup corn frozen, fresh or canned
- 2 tablespoons chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots and cook for 3-5 minutes or until softened.
- Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
- Add the chicken broth and potato. Bring to a simmer.
- Cook for 20-25 minute or until potatoes are tender. Stir in the corn.
- Cook for 2-3 more minutes, then top with cilantro and serve.
Cup of Yum
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
26g
(9%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
53mg
(18%)
Sodium
496mg
(21%)
Potassium
1125mg
(32%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
5570IU
(111%)
Vitamin C
45.8mg
(51%)
Calcium
101mg
(10%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 496mg | 21% |
| Potassium | 1125mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5570IU | 111% |
| Vitamin C | 45.8mg | 51% |
| Calcium | 101mg | 10% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.