Go Back
–+ servings
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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 254kcal
Author: Ruth Truett

Equipment

  • dutch oven
  • chef's knife
  • cutting board

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!