Description
A hearty and flavorful Mexican Chicken Soup made with tender chicken, fresh vegetables, and authentic spices. This comforting recipe is perfect for a wholesome meal, served with classic toppings like shredded cheddar, sour cream, avocado, and crunchy tortilla chips.
Ingredients
Scale
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
- 2 tablespoons fresh chopped cilantro (optional)
- Salt and freshly ground black pepper to taste
For Serving:
- Shredded cheddar cheese
- Sour cream
- Avocado, peeled, pitted, and diced
- Tortilla chips
Instructions
- Cook the Vegetables: In a large saucepan, heat olive oil over medium-high heat until shimmering. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the chicken broth, crushed tomatoes with their juice, minced jalapeño, ground cumin, and ground coriander to the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes to allow the flavors to meld and the vegetables to cook through.
- Add Chicken and Cilantro: Stir in the cooked chicken and chopped fresh cilantro, if using. Season the soup with salt and freshly ground black pepper to taste, typically about 1 teaspoon salt and 1/2 teaspoon pepper.
- Serve with Toppings: Ladle the soup into bowls and serve with shredded cheddar cheese, sour cream, diced avocado, and tortilla chips or your favorite toppings.
Notes
- Chicken: If you don’t have leftover chicken, you can poach chicken breasts ahead of time; they’ll be ready by the time it’s time to add the chicken to the soup.
- Cilantro: If you’re not a fan of cilantro, you can leave it out entirely without affecting the overall flavor.
- Storage: Store any leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 156 kcal
- Sugar: 3 g
- Sodium: 952 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 53 mg
