Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe
Table of Contents
Mexican Chicken Soup Recipe
This authentic and easy to make Mexican Chicken Soup recipe is packed with vibrant flavors and wholesome ingredients. Made with tender shredded chicken, fresh vegetables, and seasoned with traditional Mexican spices, this comforting soup is both nourishing and delicious. It’s perfect for a cozy night in, offering a taste of Mexico right from your kitchen.
Description
This Mexican Chicken Soup recipe, also known as Caldo de Pollo, is a comforting and flavorful dish that’s perfect for a cold day or whenever you need a boost of warmth and nourishment. Bursting with the flavors of juicy chicken, fresh vegetables, and zesty lime, this Mexican Chicken Soup Recipe is as nutritious as it is satisfying. Unlike typical chicken soup, Mexican Chicken Soup combines unique spices like cumin, chili powder, and cilantro, which add warmth and depth to the broth. This soup also includes earthy vegetables like carrots, zucchini, and potatoes, making it a hearty, one pot meal. With its enticing aroma, this soup will make your kitchen smell incredible, inviting everyone to gather around for a comforting bowl.
One of the great things about this Mexican Chicken Soup recipe is that it’s versatile and can be tailored to suit your taste. Add a touch of heat with sliced jalapeños, or adjust the amount of lime for a burst of tangy flavor. Each spoonful brings a satisfying mix of tender chicken, rich broth, and fresh vegetables, complemented by the bright and fresh taste of cilantro and lime. Serve it with warm tortillas or tortilla chips, and you’ll have a delightful meal that’s full of flavor and comfort.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 1 medium zucchini, chopped
- 2 medium potatoes, peeled and cubed
- 1 jalapeño, seeded and chopped (optional for heat)
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ½ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Toppings (optional): sliced avocado, tortilla strips, shredded cheese, additional lime wedges
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Carrots, Zucchini, and Jalapeño: Add the carrot slices, chopped zucchini, and jalapeño (if using). Sauté the vegetables for about 4 minutes, stirring occasionally until they start to soften.
- Add Broth and Chicken: Pour in the chicken broth, and add the cubed potatoes and whole chicken breasts or thighs. Stir in the diced tomatoes, cumin, chili powder, oregano, salt, and pepper. Bring the mixture to a gentle boil.
- Simmer Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, stirring it into the soup.
- Add Cilantro and Lime Juice: Stir in the fresh cilantro and lime juice, allowing the flavors to meld for about 2 minutes.
- Serve and Garnish: Serve the Mexican Chicken Soup hot, garnished with your choice of toppings such as sliced avocado, tortilla strips, shredded cheese, or additional lime wedges. Enjoy with warm tortillas on the side.
Notes
- Adjust Spice Level: If you prefer a spicier soup, you can add extra chili powder or use a spicier pepper like a serrano.
- Use Bone In Chicken: For richer flavor, consider using bone in chicken breasts or thighs. After cooking, remove the bones and shred the chicken before adding it back to the soup.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Add Corn or Black Beans: For additional flavor and texture, add a cup of corn or a can of black beans during the simmering step.
Mexican Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot sliced
- 1 medium zucchini chopped
- 2 medium potatoes peeled and cubed
- 1 jalapeño seeded and chopped (optional for heat)
- 6 cups chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ½ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- Toppings optional: sliced avocado, tortilla strips, shredded cheese, additional lime wedges
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Carrots, Zucchini, and Jalapeño: Add the carrot slices, chopped zucchini, and jalapeño (if using). Sauté the vegetables for about 4 minutes, stirring occasionally until they start to soften.
- Add Broth and Chicken: Pour in the chicken broth, and add the cubed potatoes and whole chicken breasts or thighs. Stir in the diced tomatoes, cumin, chili powder, oregano, salt, and pepper. Bring the mixture to a gentle boil.
- Simmer Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, stirring it into the soup.
- Add Cilantro and Lime Juice: Stir in the fresh cilantro and lime juice, allowing the flavors to meld for about 2 minutes.
- Serve and Garnish: Serve the Mexican Chicken Soup hot, garnished with your choice of toppings such as sliced avocado, tortilla strips, shredded cheese, or additional lime wedges. Enjoy with warm tortillas on the side.
