Mexican Chicken Soup

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

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 156kcal

Author Meggan Hill

Ingredients

1 medium onion chopped (about 2 cups)
3 celery ribs 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 fresh cilantro chopped, optional
Salt and freshly ground black pepper
avocado cheese, sour cream, and tortilla chips, for serving (optional)

US Customary - Metric

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, 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.

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Nutrition