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!
ingredients
- Boneless Skinless Chicken Thighs
- Chicken Broth
- Carrot
- Celery
- Onion
- Garlic
- Smoked Paprika
- Cumin
- Chili Powder
- Coriander
- Oregano
- Crushed Tomatoes
- Queso - use your favorite homemade or store bought queso dip.
- Lime
- Kosher Salt and Fresh Ground Pepper
how to make mexican chicken soup
For the very best Mexican Chicken Soup, simply:
Total Time: 30 minutes
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
Is this soup gluten-free?
This Mexican Chicken Soup is gluten-free. No need to worry about that.
Can you freeze this soup recipe?
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!
Could I use rotisserie chicken here?
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.
What other veggies could I 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!
Can I make this recipe dairy-free?
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.
What are other garnish and serving ideas?
One of my favorite parts of this Mexican Chicken Soup is the garnish situation.
For garnishes, think
-Sour Cream or Mexican Crem
-Diced Avocad
-Shredded Cheese
-Cilantro Leaves
-Sliced Radishu
-Sliced or Pickled Jalapeños
-Green or Pickled Onions
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!u003cbr/u003e
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If you guys make this Mexican Chicken Soup Recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Recipe
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 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon oregano
- 1 14 oz can crushed tomatoes
- juice of 1 lime
- 1 cup queso use your favorite homemade or store bought queso dip
- 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
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Kim says
This sounds delicious. Just to clarify, are you adding queso fresco cheese or prepared queso dip to the soup?
Rufus says
Thank you! I hope you like it! Prepared queso dip is what is needed for the soup. I'll update that soon to make it more clear!