Mexican Chicken Soup

Put leftover chicken to work in this easy Mexican Chicken Soup recipe. It comes together fast, and it’s good for whatever ails you, even if it’s just a case of the Monday blues.

Course Soup

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (about 1 1/2 cups each)

Calories 156kcal

Author Meggan Hill

Ingredients

For the soup:

2 tablespoons olive oil
1 medium onion chopped (about 2 cups)
3 carrots peeled and chopped (about 1 cup)
3 ribs celery chopped (about 1 cup)
2 cloves garlic minced
6 cups chicken broth
1 (14 ounce) can crushed tomatoes undrained
1 jalapeño pepper seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups cooked chicken diced or shredded (see note 1)
2 tablespoons fresh cilantro chopped, optional (see note 2)
Salt and freshly ground black pepper

For serving:

US Customary - Metric

Instructions

In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir in the garlic 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, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.

Video

Notes

Chicken: If you don't have any leftover chicken on hand, learn how to poach chicken breasts (it'll be ready by the time you need to add the chicken to the soup).
Cilantro: If you're not a fan of cilantro, just leave this out entirely.
Yield: This recipe makes 6 hearty servings of about 1 1/2 cups of soup per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition