Mexican Chicken Soup Recipe

A comforting and authentic Mexican Chicken Soup loaded with tender chicken, fresh vegetables, and aromatic spices. Perfect for cold days or when you need a hearty, nourishing meal.

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Course: Dinner, Main Course, Soup

Cuisine: Mexican

Prep Time: 15

Cook Time: 45

Resting Time: 10

Total Time: 1 10

Servings: servings

Calories: 280kcal

Cost: $15

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.

Nutrition