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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
Cook Time 30 minutes
Total Time 40 minutes
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.