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.
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Mexican Chicken 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.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 269kcal
Author Meggan Hill

Ingredients

  • 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 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 diced or shredded
  • Avocado, cheese, sour cream, and tortilla chips for serving (optional)

Instructions

  • 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, jalapeno, cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • 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.

Nutrition

Calories: 269kcal