Mexican Chicken Soup is the simple, yet super flavorful recipe you need when you are craving something light, but with amazing taste. Chicken and veggies are simmered in chicken broth with wonderfully warm, pantry staple Mexican spices. Also a perfect fridge clean out soup, I stir in a little of my favorite store bought queso at the end to gild the lily. When you need fresh flavor in a hurry and something that everyone will love, look no further!
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There are somedays I want a creamy, chowder-like soup. Something a little heavier that will stick to the ribs. You know what I mean? Then, there are some days I crave something light and fresh and simple. This Mexican Chicken Soup is just that. It’s the perfect fridge clean out soup that can be adapted to any palate. Not only is it so full of amazing flavor, but it also comes together in no time. In less than 30 minutes, you’ll have a lovely lunch or dinner ready to serve.
My Mexican Chicken Soup is also the perfect base for customizing. Want a tortilla soup? Add tortilla chips or strips at the end. Like potatoes or pasta in your soup? Simply chuck those into the simmering broth until just done. You can add beans or any veggies you need to use up. Have leftover rice? Throw that in. You cannot go wrong. Make this soup recipe your own!
mexican chicken soup ingredients
- Boneless Skinless Chicken Thighs
- Chicken Broth
- Carrot
- Celery
- Onion
- Garlic
- Smoked Paprika
- Cumin
- Chili Powder
- Coriander
- Oregano
- Crushed Tomatoes
- Queso
- Lime
- Kosher Salt and Fresh Ground Pepper
how to make mexican chicken soup
Time needed: 30 minutes
For the very best Mexican Chicken Soup, simply:
- Cook the veggies and chicken.
Add the chopped veggies and chicken thighs to the broth. Add the spices and crushed tomatoes. Simmer until the chicken is cooked through.
- Shred the chicken.
Once the chicken thighs have cooked through, remove them from the broth. Shred the chicken meat and return to the pot.
- Queso.
Add about a cup of your favorite store bought queso to the soup, stirring to combine.
- Garnish and Enjoy!
Now that the Mexican Chicken Soup is done, it’s time to garnish. I love sliced radish, diced avocado, and a little Mexican Crema. And, don’t forget the cilantro! Enjoy!
frequently asked questions
This Mexican Chicken Soup is gluten-free. No need to worry about that.
This recipe would freeze wonderfully. Just thaw out in the fridge a day or so before you’re ready to enjoy. Bring the soup to a simmer, garnish, and serve!
Absolutely! I added chicken thighs because I needed to use them. Use whatever you have and what you love! This Mexican Chicken Soup recipe is perfect for using up leftover rotisserie chicken and any other protein you want to add.
The sky is the limit. Everything from beans to zucchini and squash would be amazing. Just have a gander at your vegetable drawer in your fridge and add whatever sounds good!
Yes, you can. And, very easily. Just leave out the queso. You can substitute with your favorite dairy-free sour cream or just leave this out all together.
One of my favorite parts of this Mexican Chicken Soup is the garnish situation.
For garnishes, think:
-Sour Cream or Mexican Crema
-Diced Avocado
-Shredded Cheese
-Cilantro Leaves
-Sliced Radish
-Sliced or Pickled Jalapeños
-Green or Pickled Onions
-I could go on and on and on…
Also, don’t forget about tortillas or chips for dipping! We love crushing up chips on the top, using warm corn or flour tortillas to sop up the glorious broth. A jalapeño cheddar cornbread would also be amazing!
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Mexican Chicken Soup
Equipment
Ingredients
- 2 lbs boneless skinless chicken thighs
- 8 cups chicken broth
- 1 med onion, diced
- 2-3 carrots, diced
- 2-3 celery stalks, diced
- 2-3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- ½ tbsp coriander
- ½ tbsp oregano
- 1 14 oz can crushed tomatoes
- juice of 1 lime
- 1 cup queso
- kosher salt and fresh ground pepper, to taste
- cilantro, sliced radish, shredded cheese, sour cream or crema for garnish
Instructions
- Bring the chicken broth to a simmer in a large pot or dutch oven.
- Add the chicken thighs, veggies, spices, and crushed tomatoes.
- Continue to simmer until the chicken is cooked through. Carefully, remove the thighs and shred the meat. Return chicken to the soup.
- Add the lime juice and queso. Stirring to combine.
- Garnish with all the things that make your heart happy and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Mexican Chicken Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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