Mexican Chicken Soup Recipe

Leftover Rotisserie Chicken gets put to work in this amazing, fresh Mexican Chicken Soup. It’s good for what ails you, even if it’s just a case of the Monday blues.

Serve Mexican Chicken Soup with Mexican Rice, Homemade Tortilla Chips and a dollop of Guacamole for a super simple, completely satisfying family meal.

A side shot of Mexican Chicken Soup in a bowl topped with fresh cilantro.
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Need an easy but outstanding dinner? Go to Mexico. Or rather, let Mexico come to you by making one of the simplest, most delicious soups you’ll ever have.

It’s always a good idea to make extra Mexican Chicken Soup. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Mexican Chicken Soup ingredients:

Everything you need at the store—right here.

  • Chicken. Maybe you have leftover Rotisserie Chicken? If not, you can poach chicken breasts in mere minutes: How to Poach Chicken.
  • Onion.
  • Celery.
  • Carrots.
  • Garlic.
  • Chicken broth. At least 6 cups.
  • Crushed tomatoes. One 14-ounce can, or two if you’re making a double recipe.
  • Jalapeño pepper.
  • Ground cumin.
  • Ground coriander seed.
  • Fresh cilantro. (Optional, but so delicious. If you hate cilantro, by all means, leave it out.)
  • Salt and freshly cracked pepper.
  • Olive oil.
    An overhead shot of Mexican Chicken Soup ingredients.

Toppings for Mexican Chicken Soup:

  • Cheese. Shredded cheddar, queso fresco, or cotija
  • Avocado or Guacamole.
  • Sour cream. (Or yogurt if you’re being healthy.)
  • Tortilla chips.

How to make Mexican Chicken Soup:

  1. In a large pot or Dutch oven, heat some olive oil over medium-high until shimmering, then add onion, celery, and carrots.
  2. Sauté everything, stirring occasionally, until the vegetables look soft and tender. Then stir in the garlic.
    An overhead shot of vegetables being cooked in a skillet.
  3. Next, pour in the chicken broth, the tomatoes and their juice, the jalapeño, coriander, and cumin. Bring everything to a boil, reduce the heat, and simmer for 20 minutes or so.
  4. Just before serving, add the shredded chicken and the chopped cilantro. Give the soup a taste, and adjust the seasoning with salt and pepper, if needed.
    An overhead shot of Mexican Chicken soup being cooked in a skillet.
  5. Serve in big, gorgeous bowls with lots of room for toppings.

How to make Mexican Chicken Soup in a slow cooker:

  1. Add the onion, carrots, celery, coriander, cumin, garlic, tomatoes, chicken broth, and jalapeño to the crock pot.
  2. Cook on LOW for 6 to 8 hours.
  3. When finished, before serving, add the shredded chicken and the fresh cilantro to the soup, and season to taste with salt and pepper.

Mexican Chicken Soup in an Instant Pot:

  1. Turn the pot to the “sauté” function, and heat the olive oil until shimmering. Add the onions, celery, and carrots and cook until softened.
  2. Then add the garlic and give it a stir. Pour in the tomatoes along with their juice, chicken broth, coriander, cumin, and jalapeño. (If you’re using raw chicken breasts, go ahead and add it at this step.)
  3. Next, close and seal the lid, and push the “soup” button. Once it gets up to pressure, the machine should take over from there.
  4. When the Instant Pot beeps, allow it to depressurize for 10 minutes, then quick release the pressure in order to open the lid.
  5. Add in the shredded chicken and cilantro into the soup and adjust the salt and pepper, if desired.
  6. If you cooked the chicken in the Instant Pot, take it out and shred it, then add it back in.
    An overhead shot of Mexican Chicken Soup in two bowls with toppings next to them.

Make this Mexican Chicken Soup recipe with….

  • Hominy. Pozole, or hominy— is one of the hundreds of varieties of corn out there, with a fat, meaty kernel and a wonderful nutty flavor. This soup would be fabulous with a can of drained hominy or cooked pozole added to the broth.
  • Black beans. Any kind of cooked bean is great in soup, actually.
  • Rice. On the side or added to the soup, rice is perfect in the tomato chicken broth.
  • Lime. When a soup is a little on the spicy side, a wedge of lime squirted into the bowl takes the heat down a notch. But it also adds even more tangy flavor, thanks to the acid in the lime juice.
  • Tortillas. Mexican tortilla soup uses ground day-old tortillas in the soup base for a thick and wonderful bowl of soup. This soup is on the brothy side, but you can try it…or you can serve it with crisp tortilla chips, for crumbling into the soup.
  • Vegetables. This Mexican Soup is already healthy, but add diced zucchini, or any of the vegetables below. This soup can take it!
  • Avocado. Silky diced avocado or guacamole…magnifico!
  • Cabbage. A very fine shredding of fresh, raw green cabbage over the top of the soup is fantastic and excellent for you.
  • Corn. Medallions of corn on the cob, or leftover corn cut off the cob make perfect additions to the soup.
  • Potatoes. Got a leftover baked potato? Heck yes, it’s delicious. Dice it up and throw it in!
5 from 3 votes

Mexican Chicken Soup Recipe

Leftover rotisserie chicken gets put to work in this amazing, fresh Mexican Chicken Soup. It’s good for what ails you, even if it’s just a case of the Monday blues.
Course Soup
Cuisine Mexican
Keyword carrots, chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 269kcal
  • 1 medium onion chopped (about 2 cups)
  • 3 stalks celery 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 jalapeño pepper seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 3 cups cooked chicken diced or shredded
  • 2 tablespoons chopped fresh cilantro optional
  • Salt and freshly ground black pepper
  • Avocado, cheese, sour cream, and tortilla chips for serving (optional)
  • 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.
  • Add the garlic and stir 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 avocado, cheese, sour cream, and tortilla chips on the side.

Nutrition

Calories: 269kcal

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  1. Mike O

    Made as directed except only had fire roasted tomatoes on hand a little less jalepeno a little more garlic for my wifes taste. It was awesome I will be making again. I used rotisserie chicken leftovers to make the broth and the left over chicken meat from the most recent purchase I may never have stock in freezer as I think it will be made directly into this recipe5 stars

  2. Camerin

    Seriously so good… will become a staple in our home for sure!!! I could have eaten the entire pot myself! I added some fresh lime juice with the cilantro as a topping… Perfect! 5 stars

  3. Veronika R

    I made this last night, and it was amazing! The only thing I changed was add more cumin (we love cumin!), 1 tbsp of Mexican oregano and the juice of 2 limes. The flavors today are even better (I had it for lunch) – simple, easy and delicious!5 stars

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