Introduction
Hey there, soup lovers! Isn’t there just something magical about a big, warm bowl of soup, especially when the weather starts to turn crisp or you just need a little hug in a bowl? For me, this Easy Mexican Chicken Soup is exactly that – a comforting, flavorful hug that warms you from the inside out.
This recipe is one I turn to again and again because it’s incredibly simple, comes together pretty quickly, and uses ingredients you probably already have on hand. Forget complicated steps; we’re talking about chopping some veggies, simmering everything together, and ending up with a soup that tastes like it simmered all day. It’s perfect for a busy weeknight but special enough for a cozy Sunday dinner. Let’s get cooking!
Why You’ll Love This Recipe
Seriously, what’s not to love? Here are just a few reasons this Mexican Chicken Soup is about to become a family favorite:
- Fast: Ready in under an hour, perfect for those nights when you’re short on time.
- Easy: Simple steps, minimal fuss, and basic ingredients.
- Giftable: Makes a lovely warm meal to share with a friend who needs a pick-me-up (just package it well!).
- Crowd-pleasing: It’s got familiar flavors that almost everyone loves, and you can customize the toppings for picky eaters.
Ingredients
Here’s what you’ll need to whip up this delicious soup. Most of these are staples in my kitchen, and hopefully, yours too!
- 1 tbsp Olive oil: Just a little bit to get our veggies started and add a touch of richness.
- 1 medium Onion, diced (~1 cup): The aromatic backbone of our soup!
- 1 medium Carrot, peeled and diced (~1/2 cup): Adds a touch of sweetness and lovely color.
- 2 stalks Celery, chopped (~1/2 cup): Part of the classic soup base, adding earthy notes.
- 1/2 large Bell pepper, diced (~1/2 cup): Adds a fresh, slightly sweet crunch. Any color works!
- 2 cloves Garlic, minced: Because everything is better with garlic, right?
- 6 cups Chicken broth, reduced sodium: The liquid base. Using reduced sodium lets you control the salt level later.
- 1 14.5-oz can Diced tomatoes, with liquid: Brings acidity and a lovely tomato base to the soup. Don’t drain them!
- 1 lb Boneless skinless chicken breasts: Our protein star. It cooks right in the soup!
- 1 tsp Cumin: The key spice for that warm, slightly smoky “Mexican” flavor.
- 3/4 tsp Sea salt, to taste: Start here, but definitely taste and add more if needed at the end.
- 1/2 tsp Black pepper, to taste: A little peppery warmth.
- 1/4 cup Fresh cilantro, chopped (optional): Stirred in at the end for a burst of freshness. If you’re not a cilantro fan, you can skip it or use parsley.
- Optional Toppings: This is where the fun really begins!
- 1 medium Avocado, sliced: Creamy deliciousness!
- 6 tbsp Sour cream: Cool, tangy, and makes it extra comforting.
- Lime wedges: A squeeze of fresh lime is a MUST for brightness.
- Fresh cilantro: More is always welcome in my book!
- Other ideas: tortilla strips, shredded cheese, hot sauce!
How to Make It
Let’s get this cozy soup cooking! It’s truly straightforward.
Step 1: Sauté the Veggies. Grab a large pot or Dutch oven and heat the olive oil over medium heat. Add your diced onion, carrot, celery, and bell pepper. Cook them for about 6-8 minutes, stirring occasionally, until they start to soften and the onion is translucent. This step builds the flavor base, so don’t rush it!
Step 2: Add Garlic & Spices. Toss in the minced garlic and the cumin. Cook for just another minute until fragrant. You’ll smell that warm cumin aroma right away!
Step 3: Pour in Liquids & Tomatoes. Carefully pour in the chicken broth and the can of diced tomatoes (liquid and all!). Give everything a good stir to scrape up any bits from the bottom of the pot.
Step 4: Add the Chicken. Gently place the boneless, skinless chicken breasts right into the pot. Make sure they are mostly submerged in the liquid.
Step 5: Simmer and Cook. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6: Shred the Chicken. Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. It should shred easily if cooked properly.
Step 7: Finish the Soup. Return the shredded chicken to the pot. Stir in the salt, pepper, and the optional fresh cilantro. Taste the soup now and adjust the seasoning! Does it need a little more salt? A crack more pepper? This is your chance to make it perfect for your palate.
Step 8: Serve! Ladle the hot soup into bowls. Now for the best part – pile on those toppings! Add slices of avocado, a dollop of sour cream, a squeeze of fresh lime, and a sprinkle of extra cilantro. Enjoy!
Substitutions & Additions
This soup is super flexible! Feel free to play around with the ingredients based on what you have or what you love.
- Chicken: No raw chicken? Use about 3 cups of shredded rotisserie chicken! Just add it in Step 7 to warm through instead of simmering it in the broth. Leftover cooked chicken or turkey works too.
- Veggies: Feel free to add other veggies! Corn (fresh or frozen), black beans (rinsed), zucchini, or even spinach stirred in at the very end would be delicious.
- Spice Level: Want more heat? Add a pinch of red pepper flakes when you sauté the garlic, or dice up a jalapeño (remove seeds for less heat) and add it with the other veggies. A dash of your favorite hot sauce on top works too!
- Broth: Vegetable broth can be used if you’re making a vegetarian version (just skip the chicken and load up on beans and veggies!).
- Spices: A pinch of chili powder, smoked paprika, or even a bay leaf added during the simmer can enhance the flavor.
Tips for Success
Keep these little pointers in mind for the best soup experience:
- Chop Ahead: To make weeknight cooking even faster, chop all your vegetables ahead of time and store them in the fridge in an airtight container.
- Don’t Skip Sautéing: Taking the time to soften the vegetables before adding liquid builds essential flavor.
- Seasoning is Key: Always taste and adjust your seasoning at the end. Broths and canned tomatoes vary in saltiness, so tasting ensures your soup isn’t bland or too salty.
- Chicken Don’t Overcook: Cooking the chicken directly in the soup is convenient, but watch the time. Overcooked chicken can be tough. 15-20 minutes at a gentle simmer is usually perfect for breasts.
How to Store It
This soup makes great leftovers, and sometimes I think the flavors are even better the next day!
- Refrigerator: Let the soup cool completely, then transfer it to airtight containers. It will keep well in the fridge for up to 3-4 days.
- Freezer: Mexican Chicken Soup freezes beautifully! Cool completely, transfer to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the fridge or gently reheat from frozen on the stovetop or in the microwave, adding a splash of broth if needed.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until hot. Or, microwave in individual portions.
FAQs
Got questions? I’ve got answers!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and stay moist. They might need a few extra minutes to cook through, so just check for doneness (should shred easily). You can cook them whole and shred or cube them before adding to the soup.
How can I make this soup spicier?
Great question! Add a pinch of red pepper flakes with the garlic, dice up a fresh jalapeño or serrano pepper (with or without seeds for varying heat) and sauté with the other veggies, or simply add a dash of your favorite hot sauce or a dollop of sriracha to your bowl when serving.
Can I add beans and corn?
Yes, please do! This soup is fantastic with a can of rinsed black beans or kidney beans added when you return the chicken to the pot. Frozen corn can also be added during the last 5-10 minutes of simmering.
What are the best toppings?
My favorites are avocado, sour cream, lime wedges, and fresh cilantro. But feel free to get creative! Tortilla strips (homemade or store-bought), shredded cheddar or Monterey Jack cheese, a spoonful of salsa, or even a sprinkle of crushed tortilla chips are all fantastic additions.
So there you have it – a simple, comforting, and incredibly delicious Mexican Chicken Soup that’s perfect for any day of the week. I hope you give it a try and that it brings as much warmth and happiness to your table as it does to mine!
Easy & Flavorful Mexican Chicken Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main Soup Ingredients
- 1 tbsp Olive oil
- 1 medium Onion diced (~1 cup)
- 1 medium Carrot peeled and diced (~1/2 cup)
- 2 stalks Celery chopped (~1/2 cup)
- 0.5 large Bell pepper diced (~1/2 cup), any color
- 2 cloves Garlic minced
- 6 cups Chicken broth reduced sodium
- 1 can Diced tomatoes 14.5-oz, with liquid
- 1 lb Boneless skinless chicken breasts
- 1 tsp Cumin
- 0.75 tsp Sea salt to taste
- 0.5 tsp Black pepper to taste
- 0.25 cup Fresh cilantro chopped, optional, for soup
Optional Toppings
- 1 medium Avocado sliced, optional topping
- 6 tbsp Sour cream optional topping
- Lime wedges optional topping, for serving
- Fresh cilantro optional topping, for serving
- Tortilla strips optional topping
- Shredded cheese optional topping
- Hot sauce optional topping
Instructions
- Sauté the Veggies: Grab a large pot or Dutch oven and heat the olive oil over medium heat. Add your diced onion, carrot, celery, and bell pepper. Cook them for about 6-8 minutes, stirring occasionally, until they start to soften and the onion is translucent. This step builds the flavor base, so don't rush it!
- Add Garlic & Spices: Toss in the minced garlic and the cumin. Cook for just another minute until fragrant. You'll smell that warm cumin aroma right away!
- Pour in Liquids & Tomatoes: Carefully pour in the chicken broth and the can of diced tomatoes (liquid and all!). Give everything a good stir to scrape up any bits from the bottom of the pot.
- Add the Chicken: Gently place the boneless, skinless chicken breasts right into the pot. Make sure they are mostly submerged in the liquid.
- Simmer and Cook: Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. It should shred easily if cooked properly.
- Finish the Soup: Return the shredded chicken to the pot. Stir in the salt, pepper, and the optional fresh cilantro. Taste the soup now and adjust the seasoning! Does it need a little more salt? A crack more pepper? This is your chance to make it perfect for your palate.
- Serve! Ladle the hot soup into bowls. Now for the best part – pile on those toppings! Add slices of avocado, a dollop of sour cream, a squeeze of fresh lime, and a sprinkle of extra cilantro. Enjoy!