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Mexican Chicken Soup Recipe

Mexican Chicken Soup Recipe

Warm up with this authentic Mexican chicken soup recipe, packed with tender chicken, fresh vegetables, and bold flavors. Easy to make, hearty, and comforting for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, lunch, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

For the soup:
  • 2 tablespoons olive oil
  • 1 medium onion peeled and 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 stemmed seeded, and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 cups cooked chicken diced or shredded see note 1
  • 2 tablespoons fresh chopped cilantro optional see note 2
  • Salt and freshly ground black pepper
For serving:
  • shredded cheddar cheese
  • sour cream
  • avocado peeled pitted, and diced
  • tortilla chips

Method
 

  1. 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.
  2. Stir in the garlic until fragrant, about 30 seconds. Stir in the broth, tomatoes, jalapeño, cumin, and coriander.
  3. 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 ½ teaspoon pepper). Serve, offering, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.