Mexican Chicken Soup
When the weather gets colder, nothing beats a hot bowl of soup. Mexican chicken soup is flavorful, nutritious, and full of zest, featuring tender chicken, fresh vegetables, and a mix of bold spices.
Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs Tender chicken base
- 8 cups chicken broth Flavorful base
- 1 piece onion, diced Adds sweetness and depth
- 3 cloves garlic, minced Savory aroma
- 2 medium carrots, sliced Adds sweetness and texture
- 2 stalks celery, chopped Refreshes the texture
- 2 medium tomatoes, diced Adds a burst of freshness
- 1 cup corn kernels Adds sweetness and texture
- 1 piece fresh jalapeños, sliced Adjust heat level
- 1 teaspoon ground cumin Signature spice flavor
- 1 teaspoon dried oregano Adds earthy flavor
- 1 teaspoon chili powder Adds heat and color
- 1 tablespoon fresh cilantro, chopped For garnish
- 1 piece lime wedges For serving
Instructions
- Cook the chicken in the chicken broth for about 20-25 minutes until fully cooked. Remove the chicken and shred it.
- Sauté the diced onion and minced garlic in the same pot for 3-4 minutes until fragrant.
- Add the sliced carrots, chopped celery, and diced tomatoes to the pot. Stir everything together.
- Return the shredded chicken to the pot and mix in the corn, cumin, oregano, chili powder, salt, and pepper. Pour in the remaining chicken broth and simmer for 15-20 minutes.
- Garnish the soup with fresh cilantro and a squeeze of lime juice before serving.
Notes
Feel free to swap any of the vegetables with what you have available. This soup is very versatile!