Mexican Chicken Soup Recipe
A hearty, authentic Mexican Chicken Soup Recipe with tender chicken, fresh vegetables, and aromatic herbs in a flavorful broth.
Print Pin Servings: 7
Calories: 385kcal
Cost: $16
Equipment
- 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
Ingredients
Main Ingredients:
- 2 lbs bone-in skin-on chicken pieces
- 8 cups chicken broth
- 2 corn on the cob cut into rounds
- 2 large carrots sliced
- 1 large white onion diced
- 4 cloves garlic minced
- 2 medium potatoes cubed
- 3 celery stalks sliced
- 2 tablespoons olive oil
Seasonings:
- 2 bay leaves
- 1 tablespoon Mexican oregano
- 2 teaspoons ground cumin
- Salt and pepper to taste
Garnishes:
- Fresh cilantro chopped
- Lime wedges
- Avocado slices
- Tortilla strips
- Jalapeños optional
Instructions
- Heat olive oil in a large pot over medium-high heat
- Season chicken with salt and pepper, brown for 4-5 minutes per side
- Remove chicken, set aside
- In same pot, sauté onions for 3-4 minutes
- Add garlic, cook 1 minute
- Add carrots and celery, cook 2-3 minutes
- Return chicken to pot
- Add broth, bay leaves, oregano, and cumin
- Bring to boil, reduce heat, simmer 25 minutes
- Add potatoes and corn
- Cook 15-20 minutes until vegetables are tender
- Remove chicken, shred meat, return to pot
- Season to taste
Notes
- Use bone-in chicken for richer broth
- Don't skip browning the chicken
- Add cilantro stems to broth for extra flavor
- Allow soup to rest 10 minutes before serving
Nutrition
Calories: 385kcal | Carbohydrates: 24g | Protein: 28g | Fat: 16g | Saturated Fat: 3.5g | Cholesterol: 75mg | Sodium: 680mg | Potassium: 820mg | Fiber: 4g | Vitamin A: 4250IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 2.8mg