Mexican chicken soup recipe

This Mexican chicken soup is a recipe I keep coming back to, especially when I want something that feeds the soul without fuss. It’s a dish that’s been handed down from family kitchens, but with a little personal twist—a dash of smoky chipotle or extra lime to brighten it up. The beauty lies in its ability to adapt and still deliver warmth and punch.

Why This Soup is My Go-To

It’s the kind of dish that tastes like home even when I’m miles away. The layers of smoky spice, the fresh brightness of lime and herbs, they make every spoonful memorable. Plus, it’s forgiving—whatever I throw in, it turns out comforting and bright. I keep coming back because it’s quick, honest, and always hits the right spot.

What’s in It and Why

• Chicken: I use shredded leftover roast or poached chicken. It adds a hearty, familiar taste.: Substitute turkey if needed, or go for firm tofu for a vegetarian version.
• Tomatoes: Diced, canned tomatoes bring a bright, slightly acidic base.: Fresh tomatoes work, but canned are more reliable and oozy.
• Onions: Sautéed until golden, they form the aromatic backbone.: Yellow or white onions are fine—just don’t skip them.
• Jalapeños: Add heat and a smoky layer.: Use fresh for sharpness or pickled for tang.
• Spices: Cumin, oregano, smoked paprika—these deepen the flavor.: Adjust to your preferred spice level or swap for chipotle in adobo for depth.
• Lime: Brightens the broth with citrus zing.: Always keep a few wedges for squeezing at the end.
• Cilantro: Fresh and herbaceous, it’s the finishing touch.: If you dislike cilantro, swap for parsley or omit.

Tools of the Trade for a Flavorful Finish

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp chef’s knife: Chopping vegetables and chicken.
• Wooden spoon: Stirring without scratching the pot.
• Ladle: Serving the broth.
• Cutting board: Prepping ingredients comfortably.

A Step-by-Step Journey to Flavorful Comfort

Step 1: Start by gathering your ingredients and tools. Preheat your pot over medium heat.

Step 2: Sauté chopped onions, garlic, and jalapeños until fragrant, about 5 minutes.

Step 3: Add shredded cooked chicken, diced tomatoes, and spices. Cook for another 10 minutes, stirring occasionally.

Step 4: Pour in chicken broth, bring to a simmer, then reduce heat to low. Let it gently bubble for 20 minutes.

Step 5: Taste and adjust seasoning—more salt, lime juice, or chili powder as needed.

Step 6: Serve hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime.

Cooking Checks to Keep You on Track

• Onions should be golden and fragrant, not burnt.
• Broth should be clear, not cloudy, with a vibrant aroma.
• Chicken should be tender, not stringy, with a little jiggle.
• The soup should smell bright with lime and herbs, not flat or dull.

Common Flubs and How to Fix Them

• Soup lacking acidity.? Add a splash of lime juice to brighten, if the broth tastes dull.
• Soup gets too thick or sticks to the bottom.? Reduce heat and cover if ingredients stick or burn.
• Herbs losing their vibrant flavor.? Stir in fresh herbs at the end for a burst of flavor.
• Greasy surface floating in your broth.? Skim fat off the top if greasy.

Mexican Chicken Soup

This hearty Mexican chicken soup is made by simmering sautéed onions, garlic, and jalapeños with shredded cooked chicken, tomatoes, and spices, creating a flavorful, smoky broth. The final dish features tender chicken and vibrant, aromatic broth topped with fresh herbs and lime, offering a comforting yet bright experience.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 large yellow onion chopped
• 3 cloves garlic minced
• 1 jalapeño fresh jalapeño seeded and chopped
• 2 cups shredded cooked chicken leftover roast or poached
• 1 can (14.5 oz) diced tomatoes preferably fire-roasted
• 1 teaspoon ground cumin
• 1 teaspoon oregano dried
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• to taste lime juice freshly squeezed
• a handful fresh cilantro chopped, for garnish

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Ladle
• Cutting board

Method

 

1. Gather your ingredients and preheat a large heavy-bottomed pot over medium heat.
   
2. Add chopped onions, minced garlic, and chopped jalapeño to the pot. Sauté until fragrant and onions are golden, about 5 minutes, with gentle bubbling and a sweet aroma filling the air.
   
3. Stir in shredded chicken, diced tomatoes with their juice, cumin, oregano, and smoked paprika. Cook for another 10 minutes, stirring occasionally, until the mixture becomes fragrant and slightly thickened.
   
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Reduce the heat to low and let it bubble softly for 20 minutes, allowing the flavors to meld and the broth to develop a vibrant aroma.
   
5. Taste the broth and squeeze in fresh lime juice, then adjust seasoning with salt or more lime as needed, until bright and balanced.
   
6. Serve the soup hot, garnished generously with chopped cilantro, with extra lime wedges on the side for squeezing before eating.