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One bowl of Mexican chicken soup with toppings nearby.

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 156kcal


For the soup:

For serving:


  • 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.



  1. 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).
  2. Cilantro: If you're not a fan of cilantro, just leave this out entirely.
  3. Yield: This recipe makes 6 hearty servings of about 1 1/2 cups of soup per person.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.


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