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Mexican Chicken Soup
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Mexican Chicken Soup

This simple, flavorful Mexican chicken soup is warm, comforting and easy to make. Naturally gluten free, it’s great for feeding a crowd!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 186 kcal
Course: Main Course, Soup, Dinner
Cuisine: Mexican

Ingredients

  • 8 cups chicken broth (low sodium (or homemade))
  • 1 medium onion (quartered)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound chicken breast boneless, skinless
  • 3 large carrot peeled and quartered
Garnishes
  • lime juice
  • cilantro (minced)
  • avocado (cubed)
  • onion (minced)
  • jalapeño (thinly sliced or minced)

Instructions

    Cup of Yum
  1. Bring chicken broth, quartered onion, salt and pepper to a boil in a large soup pot. Add chicken breasts then bring back to a boil. Reduce to low and simmer for 20 minutes or until chicken breasts are cooked through.
  2. Remove chicken from the pot and place on a cutting boar. Cut into large chunks then return to the broth. Add quartered carrots and cook until fork-tender, about 6-7 minutes. 
  3. Divide soup between four bowls then garnish with lime juice, cilantro, avocado, minced onion and jalapeño. Season with additional salt and pepper to taste. 

Notes

  • While these garnishes are optional, they are the star of the dish so I highly recommend them. 

Nutrition Information

Serving 2cups Calories 186kcal (9%) Carbohydrates 9g (3%) Protein 26g (52%) Fat 4g (6%) Saturated Fat 0g (0%) Cholesterol 72mg (24%) Sodium 2471mg (103%) Potassium 1008mg (21%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 9055IU (181%) Vitamin C 39.5mg (44%) Calcium 58mg (6%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 186

% Daily Value*

Serving 2cups
Calories 186kcal 9%
Carbohydrates 9g 3%
Protein 26g 52%
Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 72mg 24%
Sodium 2471mg 103%
Potassium 1008mg 21%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 9055IU 181%
Vitamin C 39.5mg 44%
Calcium 58mg 6%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.