5.0 from 3 votes
Mexican Chicken Soup Recipe
This Mexican-style chicken Soup is hearty, healthy, comforting, and full of bold flavors. It's perfect for a cozy meal and easily customizable with your favorite toppings.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 307 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion chopped (about 2 cups)
- 3 carrots peeled and chopped (about 1 cup)
- 3 ribs celery chopped (about 1 cup)
- 1 zucchini diced (about 1 cup)
- 2 cloves garlic finely chopped
- 6 cups chicken broth or vegetable broth
- 1 ounce can crushed tomatoes undrained
- 1 Jalapeno pepper seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups cooked chicken diced or shredded (leftover chicken works great)
- 2 tablespoons fresh cilantro chopped (optional)
- Salt and freshly ground black pepper to taste
For Serving:
- shredded cheddar cheese
- sour cream
- avocado peeled, pitted, and diced
- tortilla chips
- fresh limes add a squeeze of lime juice
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the diced zucchini and crushed garlic, and cook for 2-3 minutes, stirring frequently.
- Add the Broth and Tomatoes: Pour in the chicken broth and crushed tomatoes (with their juices). Stir in the minced jalapeño, ground cumin, and ground coriander. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Add the Chicken: Stir in the cooked chicken. Simmer for another 5 minutes until the chicken is heated through. Taste the soup and season with salt and freshly ground black pepper as needed. If using, stir in the chopped cilantro just before serving for a fresh, vibrant flavor.
- Serve: Ladle the soup into bowls. If desired add shredded cheddar cheese, a dollop of sour cream, diced avocado, and a handful of tortilla chips for added crunch to the top of the soup.
- Serve immediately and enjoy!
Cup of Yum
Notes
- Use Fresh Ingredients: Fresh vegetables, especially garlic, onions, and cilantro, will give your soup the most vibrant flavor. Freshly cooked chicken will also add more depth than pre-packaged options.
- Sauté Vegetables: Take the time to properly sauté the onions, carrots, celery, and zucchini. This step builds the soup’s base flavor and adds a richness that can’t be achieved by simply boiling the vegetables.
- Don’t Overcook the Chicken: If you’re using pre-cooked chicken, add it towards the end of cooking to prevent it from becoming tough and dry. It just needs to be heated through.
- Make it Ahead: This soup tastes even better the next day as the flavors continue to meld. Make it ahead of time and reheat for a quick and delicious meal.
Nutrition Information
Calories
307kcal
(15%)
Carbohydrates
12g
(4%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Cholesterol
86mg
(29%)
Sodium
1449mg
(60%)
Potassium
728mg
(21%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
7985IU
(160%)
Vitamin C
19mg
(21%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 307
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 86mg | 29% |
| Sodium | 1449mg | 60% |
| Potassium | 728mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7985IU | 160% |
| Vitamin C | 19mg | 21% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.