Description
A flavorful and wholesome Mexican Chicken Soup packed with fresh vegetables, tender chicken, and vibrant spices. This comforting soup is easy to make and perfect for a hearty family meal, served with traditional toppings like shredded cheddar, sour cream, avocado, and crispy 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
- Heat the vegetables: In a large saucepan, heat the 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. Then add the chicken broth, crushed tomatoes (with juice), minced jalapeño pepper, ground cumin, and ground coriander. Stir well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add chicken and cilantro: Stir in the cooked chicken and chopped 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: Ladle the soup into bowls and offer toppings like shredded cheddar cheese, sour cream, diced avocado, and tortilla chips for individual customization.
Notes
- Chicken: Use leftover cooked chicken or poach chicken breasts prior to making the soup to have freshly cooked chicken ready when needed.
- Cilantro: If you don’t enjoy cilantro, simply omit it from the recipe without substituting.
- Storage: Store leftover soup covered in the refrigerator for up to 4 days for best freshness and flavor.
- Yield: Makes 6 hearty servings, approximately 1 1/2 cups of soup each.
Nutrition
- Serving Size: 1 1/2 cups (about)
- Calories: 156 kcal
- Sugar: 3 g
- Sodium: 952 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 53 mg
