Craving a Comforting Chicken Soup Recipe for Dinner? There’s nothing like a steaming bowl of Mexican Chicken Soup Recipe to satisfy both your hunger and your soul. This authentic Chicken Soup Recipe combines tender chicken, fresh vegetables, and a symphony of aromatic Mexican spices to create a rich, flavorful broth that’s both nourishing and delicious. Whether you’re battling a cold or need a wholesome dinner for the whole family, this time-honored recipe is sure to become a staple in your kitchen.
Why You'll Love This Mexican Chicken Soup Recipe
This traditional Mexican chicken Soup Recipe has been passed down through generations for good reason. The combination of tender, juicy chicken and fresh vegetables simmered in a perfectly seasoned broth creates a meal that's both healthy and deeply satisfying. What makes this soup truly special is its versatility - you can adjust the spice level to your taste and add your favorite toppings to make it your own. Plus, it's a complete meal in one pot, making it perfect for busy weeknights or meal prep.
Jump to:
- Why You'll Love This Mexican Chicken Soup Recipe
- Ingredients
- Instructions
- Storage and Reheating
- Dietary Modifications and Substitutions
- Equipment For Mexican Chicken Soup Recipe
- The Family Legacy: Abuela's Secret Whisper
- FAQ
- From Ocean Waves to Comfort Bowls: Your Culinary Journey Continues
- Related
- Pairing
- Mexican Chicken Soup Recipe
Ingredients
the Soup Base:
- Bone-in, skin-on chicken pieces (thighs and breasts work best)
- Olive oil
- White onion, diced
- Garlic, minced
- Carrots, cut into rounds
- Celery stalks, sliced
- Potatoes, cubed
- Corn on the cob, cut into rounds
- Chicken broth (homemade preferred)
- Bay leaves
- Mexican oregano
- Ground cumin
- Salt and pepper to taste
Garnishing:
- Lime, cut into wedges
- Avocado, sliced
- Fresh cilantro, chopped
- Mexican rice (optional)
- Tortilla strips or chips
- Jalapeños, sliced (optional)
Instructions
Prepare the Base
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat
- Season chicken pieces generously with salt and pepper
- Place chicken in the pot and brown for 4-5 minutes per side until golden
- Remove chicken and set aside, leaving the flavorful drippings in the pot
Build the Flavor Base
- Add diced onion to the pot and sauté for 3-4 minutes until translucent
- Stir in minced garlic and cook for another minute until fragrant
- Add carrots and celery, cooking for 2-3 minutes
- Return chicken to the pot and add chicken broth
- Add bay leaves, Mexican oregano, and cumin
- Bring to a boil, then reduce heat and simmer for 25 minutes
Complete the Soup
- Add potatoes and corn
- Continue simmering for 15-20 minutes until vegetables are tender
- Remove chicken pieces and shred the meat, discarding bones and skin
- Return shredded chicken to the pot
- Taste and adjust seasonings as needed
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup actually tastes even better the next day as the flavors continue to develop. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, warm gently over medium heat on the stovetop or microwave in individual portions.
Dietary Modifications and Substitutions
- Make it gluten-free: This recipe is naturally gluten-free when using certified gluten-free chicken broth
- Lower carb option: Skip the potatoes and corn, add more low-carb vegetables like zucchini
- Vegetable variations: Feel free to add Mexican squash, chayote, or green beans
- Spice alternatives: If you can't find Mexican oregano, use regular oregano with a pinch of marjoram
Equipment For Mexican Chicken Soup Recipe
- Large Dutch oven or stockpot (6-8 quart capacity)
- Sharp knife for vegetable prep
- Cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Soup ladle
The Family Legacy: Abuela's Secret Whisper
The secret to this extraordinary Mexican Chicken Soup Recipe lies not in an exotic spice or rare technique, but in a ritual my abuela performed each time she made it. Just as the broth reached a gentle simmer, she would lean over the pot and whisper three words of gratitude to the ancestors who passed down this recipe through generations. Then, with eyes closed, she'd drop in a single coin-sized slice of orange peel—removing it just before serving. The citrus oil would infuse the broth with a mysterious brightness that guests could never quite identify, creating a complex layer of flavor that made everyone feel like they were tasting something sacred. To this day, I cannot make this soup without honoring her whispered tradition, and somehow, the soup knows when I've forgotten.
FAQ
What is in Mexican chicken soup?
Mexican chicken soup, or caldo de pollo, is made with bone-in chicken, fresh vegetables like carrots, celery, potatoes, and corn, and a flavorful broth infused with Mexican oregano, cumin, and bay leaves. It’s often garnished with lime, avocado, cilantro, and tortilla strips for extra flavor and texture.
What gives chicken soup the most flavor?
The key to a deeply flavorful chicken soup is using bone-in chicken, which enriches the broth with richness and body. Aromatics like onions, garlic, and spices, along with a splash of citrus or vinegar at the end, enhance and balance the flavors beautifully.
What is caldo de pollo made of?
Caldo de pollo is a Mexican-style chicken soup made with chicken, vegetables, and a spiced broth. Traditional ingredients include bone-in chicken, carrots, celery, potatoes, and corn, simmered with Mexican spices for a comforting and nourishing dish.
What is the secret ingredient in soup?
The best soups have a hidden touch—whether it's umami-rich ingredients like parmesan rinds, fish sauce, or mushroom powder. In Mexican chicken soup recipe, a slice of orange peel added briefly during cooking brings a subtle brightness that deepens the overall flavor.
From Ocean Waves to Comfort Bowls: Your Culinary Journey Continues
As the last spoonful of this Mexican Chicken Soup Recipe warms your soul, you're already part of a culinary tradition that spans generations. This isn't just a meal—it's a connection to hearths and homes across Mexico, where families have gathered around steaming bowls just like yours for centuries.
Why stop your flavor exploration here? Your next culinary adventure awaits with our Easy Shrimp Soup Recipe, where the bounty of the sea meets the comfort of home in a bowl that practically sings with coastal flavors. Or perhaps the rich indulgence of our Creamy Chicken Carbonara Recipe calls to you—a perfect harmony of tender chicken, silky pasta, and that unforgettable parmesan embrace.
Remember, every recipe you master adds another chapter to your own family's food story. Whether you're cooking to nurture, to impress, or simply to satisfy a craving, these dishes stand ready to transform ordinary moments into memories around your table.
Related
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Pairing
These are my favorite dishes to serve with Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe
Equipment
- Large Dutch oven or stockpot 6-8 quart capacity
- Sharp knife For chopping vegetables
- Cutting board For vegetable prep
- Wooden spoon or spatula For stirring
- Measuring spoons & cups For accurate measurements
- Soup ladle For serving
Ingredients
- 2 tablespoon Olive oil
- 2 lbs Chicken (bone-in, skin-on) Thighs and breasts work best
- 1 White onion Diced
- 3 cloves Garlic Minced
- 2 Carrots Cut into rounds
- 2 stalks Celery Sliced
- 2 Potatoes Cubed
- 2 Corn on the cob Cut into rounds
- 8 cups Chicken broth Homemade preferred
- 2 Bay leaves
- 1 teaspoon Mexican oregano
- 1 teaspoon Ground cumin
- Salt & pepper To taste
Garnishing:
- 1 Lime Cut into wedges
- 1 Avocado Sliced
- ¼ cup Fresh cilantro Chopped
- 1 cup Mexican rice Optional
- ½ cup Tortilla strips or chips Optional
- 1 Jalapeño Sliced (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season chicken with salt and pepper, then brown for 4-5 minutes per side. Remove and set aside.
- Sauté onions until translucent, then add garlic and cook until fragrant.
- Add carrots and celery, cooking for 2-3 minutes.
- Return chicken to the pot, pour in broth, and add bay leaves, oregano, and cumin.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add potatoes and corn, cooking until tender (15-20 minutes).
- Remove chicken, shred the meat, discard bones and skin, then return meat to soup.
- Taste and adjust seasonings.
- Serve hot with garnishes.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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