Mexican Chicken Soup Recipe - Rufus For Real

Go Back

Recipe Image

Equipment

Nutrition Label

–+ servings

Smaller Normal Larger

bowl of chicken soup with mexican spices, garnished with radish, cilantro, crema and diced avocado

Mexican Chicken Soup Recipe

Light and flavorful and comes together in no time, this Mexican Chicken Soup will quickly become a family favorite!

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 254kcal

Author: Ruth Truett

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

Serving: 1serving | Calories: 254kcal | Carbohydrates: 8g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1488mg | Potassium: 527mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3519IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg

Tried this recipe?Let us know how it was!