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Mexican Chicken Soup in a bowl topped with fresh cilantro.
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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 214kcal
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 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)

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.

Nutrition

Calories: 214kcal