Every spoonful of this Mexican chicken soup feels like a warm hug — full of tender chicken, hearty vegetables, and a broth that’s bright, comforting, and full of flavor. It’s the kind of dish that warms you from the inside out, especially on chilly evenings or when you want a simple home-cooked meal. Easy to make and naturally nourishing, this soup brings together classic Mexican flavors in a light, wholesome bowl.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, chopped
- ½ bell pepper, diced
- 2 cloves garlic, minced
- 6 cups chicken broth (low-sodium works best)
- 1 (14.5 oz) can diced tomatoes (with liquid)
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 teaspoon ground cumin
- ¾ teaspoon sea salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ cup chopped fresh cilantro (optional, for garnish)
Optional toppings / serving ideas:
- Sliced avocado
- Lime wedges
- A dollop of sour cream or plain yogurt
- Chopped fresh cilantro
Recipe Info
- Prep Time: 10 minutes
- Cook Time: ~30 minutes
- Total Time: ~40 minutes
- Servings: 4–6 bowls
- Cuisine: Mexican-inspired / Comfort Soup
- Course: Main Course / Soup
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, celery, and bell pepper. Cook about 5–7 minutes until vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and the canned diced tomatoes (with their liquid). Stir to combine.
- Add the chicken breasts, ground cumin, salt, and black pepper. Bring the soup to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and vegetables are tender.
- Remove the chicken from the pot and shred it with two forks. Return the shredded meat to the soup and stir to combine.
- Taste and adjust seasoning if needed. If you like, stir in chopped fresh cilantro.
- Serve hot, topped with avocado slices, a squeeze of lime, and optionally a spoonful of sour cream or yogurt.
Tips & Variations
- Use chicken thighs instead of breasts for deeper flavor and slightly richer broth.
- Add extra vegetables like zucchini, corn, or green beans to make the soup heartier.
- For more heat, stir in a pinch of chili powder or finely chopped jalapeño.
- Leftovers store well — they taste even better the next day once flavors meld.
- Make a larger batch and freeze portions for quick future meals.
Approximate Nutrition (per serving — about 1.5 cups)
- Calories: ~240 kcal
- Protein: ~28 g
- Carbohydrates: ~8 g
- Fat: ~6 g
- Fiber: ~2 g
- Sugar: ~4 g
- Sodium: ~550 mg (depends on broth and salt used)
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, celery, and bell pepper. Cook about 5–7 minutes until vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and the canned diced tomatoes (with their liquid). Stir to combine.
- Add the chicken breasts, ground cumin, salt, and black pepper. Bring the soup to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and vegetables are tender.
- Remove the chicken from the pot and shred it with two forks. Return the shredded meat to the soup and stir to combine.
- Taste and adjust seasoning if needed. If you like, stir in chopped fresh cilantro.
- Serve hot, topped with avocado slices, a squeeze of lime, and optionally a spoonful of sour cream or yogurt.
Notes
- Protein: ~28 g
- Carbohydrates: ~8 g
- Fat: ~6 g
- Fiber: ~2 g
- Sugar: ~4 g
- Sodium: ~550 mg (depends on broth and salt used)
FAQs
Can I use leftover or rotisserie chicken instead of raw chicken breasts?
Yes — if using cooked chicken, add it in during the last 5 minutes of simmering just to warm through. Skip the initial cook/simmer with raw chicken.
Is this soup gluten-free and dairy-free?
Yes — all the base ingredients are naturally gluten- and dairy-free. Add toppings (like sour cream) only if you’re okay with dairy.
Can I make this soup in advance?
Absolutely. It stores well in the fridge for 3–4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens.
Can I double the recipe?
Yes — simply double all ingredients and use a larger pot. Cooking time stays roughly the same, just ensure you maintain enough broth to cover ingredients.
