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Mexican Chicken Soup in a bowl topped with fresh cilantro.
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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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 156kcal

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)

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.

Video

Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 952mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5248IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg