Mexican Chicken Soup
User Reviews
5.0
72 reviews
Excellent
Mexican Chicken Soup
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Mexican Chicken Soup is flavorful and comforting and loaded with protein and veggies. It tastes like tortilla soup, without the need for tortillas to thicken it.
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 2 celery ribs , chopped
- 3 carrots , chopped
- 4 cloves garlic , minced
- 1 Jalapeño , chopped (seeds removed)
- 2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3 cups water
- 1.25 lbs boneless chicken thighs
- 1 (28 oz.) can fire-roasted diced tomatoes
- 2 teaspoons sea salt , plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup freshly chopped cilantro leaves
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.
Notes
- Nutrition information is for roughly 1 and 1/3 cups of soup, assuming you get 8 cups total from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
- • You can use chicken breasts instead of thighs in this recipe, if you prefer. Just be sure to watch their internal temperature closely, so they don't overcook and dry out in texture. You can remove chicken when it reaches 160ºF because it will continue to cook and reach 165ºF as it rests on the plate.
Nutrition Information
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Calories
285kcal
(14%)
Carbohydrates
12g
(4%)
Protein
17g
(34%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
93mg
(31%)
Sodium
1082mg
(45%)
Potassium
352mg
(10%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5821IU
(116%)
Vitamin C
9mg
(10%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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