Mexican Chicken Soup

Pin on Pinterest1.9kShare on Facebook0Tweet about this on TwitterShare on Yummly0Share on StumbleUpon0

Mexican Chicken Soup is easy, delicious, and accidentally healthy! It’s also ready in 30 minutes or less and a great way to put leftover chicken to work.

How great is it when your entree at a Mexican restaurant comes with soup or salad?

You’re expecting (and devouring) the endless chips and salsa, but soup? It’s rare, it’s exciting, and it’s a little bit like winning the lottery.

Kind of? Maybe?

Mexican Chicken Soup is easy, delicious, and accidentally healthy! It's also ready in 30 minutes or less and a great way to put leftover chicken to work.

I never met a Mexican Chicken Soup I didn’t like, but this version is my favorite by far. It’s fresh and flavorful and made with common ingredients (nothing weird) including a whole lot of ingredients you may have on hand already.

My Mexican Chicken Soup recipe is modeled after the authentic Mexican Chicken Soup I have eaten at a local restaurant in my area, La Cocina. The first time I ate there, I got the soup or salad question. JACKPOT.

They actually include chunks of potato and their soup and it’s FANTASTIC.  I don’t include it here, but if you happen to have a leftover baked potato on hand, feel free to cube it and add it with the chicken in Step 3.

PLEASE omit the cilantro if you don’t like cilantro. You have my permission. Substitute parsley if you like green in your bowl. If you like cilantro, though, you’ll love it in this soup.

Mexican Chicken Soup is easy, delicious, and accidentally healthy! It's also ready in 30 minutes or less and a great way to put leftover chicken to work.

If you don’t have cooked chicken on hand, you can bake some up quick (rubbed with olive oil, seasoned with salt and pepper) in a 400°F oven for 30 to 40 minutes (cover the chicken in a baking dish with parchment paper for the juiciest chicken breast ever).  Both chicken breast and dark meat such as chicken thighs will work; remove and discard the skin and bones, if applicable, before shredding.  Leftover Rotisserie Chicken is a great option, too!

This is one of those legendary recipes in my household: My husband is shocked that something so tasty could be so good for you.  And when I’m about to have a melt-down from hunger, nothing is more delicious!

Mexican Chicken Soup is easy, delicious, and accidentally healthy! It's also ready in 30 minutes or less and a great way to put leftover chicken to work.

Save this Mexican Chicken Soup to your
“Soups” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Mexican Chicken Soup

Yield: 6 servings

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Mexican Chicken Soup is easy, delicious, and accidentally healthy! It's also ready in 30 minutes or less and a great way to put leftover chicken to work.

Ingredients:

  • 1 medium onion, finely chopped (about 2 cups)
  • 3 stalks celery, finely chopped (about 1 cup)
  • 3 carrots, peeled and finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14 ounce) can crushed tomatoes
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro, optional
  • 3 cups cooked chicken, cubed or shredded (about 1 pound uncooked)
  • Avocado, cheese, sour cream, and tortilla chips, for serving, optional

Directions:

  1. In a large saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and the onion has started to brown, about 10 minutes.
  2. Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeno, cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.
Mexican Chicken Soup is easy, delicious, and accidentally healthy! It's also ready in 30 minutes or less and a great way to put leftover chicken to work.

Related Recipes:

Homemade Tortilla Chips

Bake your own Homemade Tortilla Chips in 10 minutes! Extra thin tortillas ensure crunchy snacks every time, perfect for salsa and guacamole.

Chipotle Cilantro Lime Rice

Learn the secrets to making Chipotle Cilantro-Lime Rice at home. It all starts with the right type of rice cooked in an unusual way. Plus other methods for long-grain rice and even using a rice cooker!

Chipotle Chicken Recipe

Make your own Chipotle Chicken recipe at home! This recipe yields 2 cups of marinade, enough for 10 lbs. chicken. Make some now, freeze some for later!

Restaurant-Style Mexican Rice

Recreate Restaurant-Style Mexican Rice at home in your oven. This fool-proof method starts with fresh vegetables and ends with fluffy grains every time.

Chipotle Guacamole

This Chipotle Guacamole recipe is the real deal. With just six ingredients and a few minutes, you can enjoy as much Chipotle Guacamole at home as you can mash!

Leave a Reply

Your email address will not be published. Required fields are marked *

thanks for stopping by!

y’all come back now, ya hear?