5 from 654 votes
Mexican Chicken Soup
Mexican Chicken Soup features chicken, vegetables, and spices simmered together in a broth enriched with tomatoes, jalapeño, and fresh cilantro. The soup blends aromatic cumin and coriander with chopped onion, carrots, celery, and garlic for a medium-bodied, mildly spiced broth that serves as a comforting and hearty meal. Toppings such as cheddar cheese, sour cream, avocado, and tortilla chips add texture and flavor contrasts for a customizable serving.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
servings (about 1 1/2 cups each)
Calories:
156 kcal
Course:
Soup
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings (about 1 1/2 cups each)
Amount Per Serving
Calories 156
% 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.