5 from 72 votes
Mexican Chicken Soup
Mexican Chicken Soup combines tender cooked chicken thighs and fire-roasted tomatoes with a blend of sautéed vegetables and warm spices like cumin and smoked paprika. The soup is partially pureed for a thicker texture while retaining shredded chicken pieces, making for a hearty, flavorful meal. Fresh cilantro is added at the end to brighten the dish with herbal notes. This soup offers a comforting, savory broth with a spicy kick tempered by vegetables and herbs.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Calories:
285 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 2 celery chopped, ribs
- 3 carrot chopped
- 4 cloves garlic , minced
- 1 jalapeño , chopped (seeds removed)
- 2 teaspoons cumin
- 1/2 teaspoon oregano dried
- 1/2 teaspoon smoked paprika
- 3 cups water
- 1.25 lbs chicken thigh boneless
- 1 (28 oz.) can diced tomatoes fire-roasted
- 2 teaspoons salt plus more to taste, sea salt
- 1/4 teaspoon black pepper ground
- 1/2 cup cilantro leaves freshly chopped
Instructions
- Heat the olive oil in a large pot over medium high heat, and saute the onion, celery, and carrots until they start to soften, about 8 minutes. Add in the garlic, jalapeno, cumin, oregano, and smoked paprika, and stir for one more minute.
- Add in the water, chicken, diced tomatoes, salt, and black pepper. Bring the liquid to a boil, then lower the heat and cover the pot. It will take roughly 15 to 20 minutes for the chicken to cook through; be sure to check the internal tempature of the chicken with a meat thermometer, to ensure that it reaches 165ºF.
- Use tongs to remove the chicken, and transfer it to a plate. Let the chicken rest for a few minutes, then shred with 2 forks. (Alternatively, you can just chop it into small pieces, too.) Before you add the chicken back in, stir in the fresh cilantro and use an immersion blender to gently puree the soup to your desired texture.
- Return the shredded chicken to the soup, and adjust the seasoning as needed. I usually end up adding an extra teaspoon of salt, but start with just a 1/2 teaspoon at a time, so you don't end up over-seasoning it. Serve warm right away, with any toppings you love. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Cup of Yum
Notes
- Using chicken breasts instead of thighs is possible, but they should be removed at 160ºF as they will continue cooking while resting to reach the safe temperature.
- Nutritional information is an estimate based on the volume of soup served per portion.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
12g
(4%)
Protein
17g
(34%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
93mg
(31%)
Sodium
1082mg
(45%)
Potassium
352mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5821IU
(116%)
Vitamin C
9mg
(10%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 1082mg | 45% |
| Potassium | 352mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5821IU | 116% |
| Vitamin C | 9mg | 10% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.