Mexican Chicken Soup

As a busy mom of 8, this Mexican Chicken Soup (Caldo de Pollo) is one of my family’s favorite soup recipe. The rich broth, tender chicken, and colorful vegetables simmered with cumin, garlic, and diced tomatoes make it both comforting and full of flavor.

I love how simple ingredients come together to create a soup that feels nourishing and satisfying, yet vibrant and fresh at the same time. Whether you’re looking for an easy weeknight dinner, a cozy meal for a chilly day, or a traditional recipe to share with family, this Mexican Chicken Soup is one I come back to again and again. You may even like to this Green Chile Chicken Soup, Chicken Fajita Soup and Chicken Tortilla Soup Recipe.

Ingredients

• Boneless Chicken Breasts – Dice the chicken about the same size. You can also use boneless chicken thighs.
• Chicken Broth – See Chicken broth substitutes
• Onion – Dice into small pieces. You can also freeze chopped onions.
• Celery and Carrots – Dice the veggies ahead of time to save time. You may even like to add in dice potatoes or zucchini
• Frozen Corn – You can also use canned corn
• Olive Oil – Use oil of your choice
• Minced Garlic – Learn How to Mince Garlic Cloves
• Diced Tomatoes with Green Chilies – You can also use a can of Rotel
• Jalapeño Pepper – Seeded and Diced
• Cumin – See Best Substitute for Cumin if you are out
• Fresh Cilantro – You can omit if you prefer
• Topping – Sour Cream, lime juice, hot sauce, Shredded Cheese or Tortilla Strips

Scroll to the recipe card for the full details.

How to Make Mexican Chicken Soup

Step 1 – Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.  Add in the onion, celery and carrots. Cook, stirring occasionally, until the vegetables are softened and tender (approximately 7-10 minutes).

Step 2 – Push the carrots and onions to one side of the pan and then add in the chicken and seasonings (coriander, cumin, salt and pepper). Cook for approximately 4-6 minutes on each side until the chicken is slightly browned.

Step 3 – Add in the broth, tomatoes, jalapeño and corn. Bring to a boil, reduce the heat and simmer for approximately 20 minutes.

Step 4 – Then stir in the fresh cilantro. Serve topped with the sour cream and tortilla strips or tortilla chips.  Enjoy!

Serving Recommendations

Mexican Chicken Soup is hearty enough to serve on its own. But we always like to serve with these easy sides for a complete meal idea.

• Homemade Flour Tortilla Recipe or corn tortillas
• Mexican Rice or Cilantro-Lime Rice – We love to place rice in a bowl then top with this soup
• Avocado slices
• Quesadillas or crusty bread