Mexican Chicken Soup
User Reviews
5
Mexican Chicken Soup
Description
Mexican Chicken Soup is made by sautéing onion, carrots, and celery until softened, then adding garlic and a broth base infused with crushed tomatoes, jalapeño, cumin, and coriander. The soup simmers uncovered before tender chicken and optional cilantro are stirred in. The combination creates a savory broth with a subtle heat from jalapeño and warm spice notes from cumin and coriander. The vegetable base adds gentle sweetness and depth.
The soup can be served with various toppings like shredded cheddar, sour cream, diced avocado, and tortilla chips, enhancing the experience with creamy, tangy, and crunchy elements. It provides a satisfying portion size suitable for a family meal or leftovers.
Practical advice from the notes includes using poached chicken if you don't have cooked chicken available, omitting cilantro if undesired, and storing leftovers covered in the refrigerator for up to 4 days to maintain freshness and safety.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium onion chopped (about 2 cups)
- 3 carrot peeled and chopped (about 1 cup
- 3 ribs celery chopped (about 1 cup)
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 (14 ounce) can crushed tomatoes undrained
- 1 jalapeno pepper seeded and minced
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 3 cups chicken diced or shredded (see note 1, cooked
- 2 tablespoons cilantro chopped, optional (see note 2, fresh
- salt freshly ground
- black pepper freshly ground
For serving:
- cheddar cheese shredded
- sour cream
- avocado peeled, pitted, and diced
- tortilla chips
Instructions
- In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Stir in the garlic until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
- Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.
Notes
- Use poached chicken breasts if cooked chicken is not available to have chicken ready in time for soup addition.
- If you prefer to avoid cilantro, simply omit it without affecting the main flavor profile.
- This recipe yields about six servings, with each serving providing approximately 1½ cups of soup.
- Store leftovers in a covered container in the refrigerator for up to four days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (about 1 1/2 cups each)
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 952mg | 40% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5248IU | 105% |
| Vitamin C | 23mg | 26% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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