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Mexican Chicken Soup

Mexican Chicken Soup Recipe

Mexican Chicken Soup is a traditional dish made withchicken, vegetables, and a blend of spices such as cumin, chili powder, andsmoked paprika. It is often served with rice or corn and garnished with freshcilantro and lime. The soup is light yet filling and offers a burst of flavorsfrom the combination of savory, spicy, and tangy ingredients. Its versatilityallows it to be adapted to suit personal preferences or dietary needs.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 medium carrot peeled and chopped
  • 2 celery stalks chopped
  • 1 bell pepper red or green, chopped
  • 1 14.5 oz can of diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup cooked rice optional, for extra heartiness
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Wooden Spoon or Ladle
  • Measuring spoons and cups
  • Strainer

Method
 

  1. Heat the Oil: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, and bell pepper. Sauté for 5-7 minutes, or until the vegetables are soft and the onions become translucent.
  2. Add the Garlic and Spices: Stir in the minced garlic, chili powder, cumin, paprika, and oregano. Cook for another 1-2 minutes, allowing the spices to bloom and release their fragrant aroma.
  3. Pour in the Tomatoes and Broth: Add the can of diced tomatoes (with juices) and chicken broth to the pot. Stir everything together and bring to a boil.
  4. Simmer: Reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld together.
  5. Add Chicken and Corn: Stir in the shredded chicken and corn kernels. If you like a heartier soup, add the cooked rice now. Continue simmering for another 10-15 minutes.
  6. Season: Taste the soup and adjust the seasoning with salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime juice, and a few slices of avocado or tortilla strips for an extra touch of flavor and texture.

Notes

When making Mexican Chicken Soup, feel free to customize the recipe based on your preferences. You can add extra vegetables like zucchini, sweet potatoes, or even some poblano peppers for a smoky kick. If you prefer a spicier soup, increase the amount of chili powder or add a chopped jalapeño to the mix. This recipe is incredibly versatile and can be easily adapted to suit your tastes.