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A bowl of Mexican chicken soup recipe, topped with avocado slices, sour cream, cilantro, and crispy tortilla strips, is surrounded by a colorful napkin, a spoon, and part of a cutting board with fresh cilantro.
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5 from 6 votes

Mexican Chicken Soup

A one pot Mexican Chicken soup with tender chicken, carrots, corn, and a cumin-spiked broth on the table in 45 minutes for around $2 per bowl.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $12.73, $2.12 per serving

Ingredients

  • 2 Boneless Chicken Breasts Diced
  • 6 cups Chicken Broth
  • ½ Onion Diced
  • 2 Stalks Celery Diced
  • 2 Carrots Peeled and Diced
  • 1 cup Frozen Corn
  • 1 Tbsp Olive Oil
  • 2 tsp Minced Garlic
  • 1 can Diced Tomatoes with Green Chiles 14.5 oz.
  • 1 Jalapeño Pepper Seeded and Diced
  • 2 tsp Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 Tbsp Fresh Cilantro Chopped
  • 1 cup Sour Cream for Topping
  • Tortilla Strips For Topping
  • 1 lime, cut into wedges for serving

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion, celery, and carrots. Cook for 7–10 minutes, stirring occasionally, until softened.
  • Stir in the minced garlic and cook for 30 seconds, or until fragrant.
  • Add the diced chicken. Season with the cumin, coriander, salt, and black pepper. Cook for 4–6 minutes, stirring occasionally, until the chicken is lightly browned.
  • Pour in the chicken broth. Add the undrained diced tomatoes with green chilies, jalapeño, and frozen corn.
  • Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
  • Stir in the chopped cilantro.
  • Ladle the soup into bowls and top with sour cream and tortilla strips.
  • Serve warm.

Notes

The soup can be frozen for later. Divide cooled soup into individual freezer-safe containers for convenient portions.
Freeze without the sour cream or tortilla strips and add them after reheating so they keep their texture.
Add those toppings after reheating so they maintain the best texture.
Store leftover soup in an airtight container in the refrigerator.

Nutrition

Calories: 223kcal | Carbohydrates: 14g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 359mg | Potassium: 511mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3710IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg
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