Mexican Chicken Soup
A simple, yet delicious meal, this ultimate Mexican Chicken Soup is full of savory Mexican spices and herbs, loaded with vegetables and shredded chicken for a meal that is hearty, satisfying, and perfect for cold weather!
Every culture has a chicken soup – some with rice, some with potatoes, but always with vegetables, spices and broth. My version of Mexican chicken soup is lower carb, with just chicken, tomatoes, onion, celery, carrots and seasonings. If you want to add cooked rice you can, but we like it without.
This is not a chicken tortilla soup or a traditional pollo al caldo soup, rather it’s a Mexican-inspired soup infused with Mexican seasonings like chili powder, Mexican dried oregano, cumin, fire-roasted tomatoes, and jalapenos or green chiles.
If you like heat, use the jalapenos, and you can even add chipotle chili powder if you like.
I used up some leftover chicken tinga shredded chicken for this recipe, so it was infused with chipotle spice and therefore I did not add any extra heat. This is a fantastic recipe for using up a leftover rotisserie chicken and makes the prep super easy!
Soup always tastes best with Homemade chicken broth.
Ingredients in Mexican Chicken Soup
- 1 chicken breast, cooked and shredded
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 celery ribs, diced (about 1 cup)
- 3 carrots, diced (about 1 cup)
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon chipotle peppers in adobo, chopped (optional)
- 1 15 oz can fire-roasted tomatoes
- 1 8 oz can green chiles, diced (or jalapenos)
- 6-8 cups chicken broth
Toppings
- cilantro
- green onion
- avocado
- jalapeno
- sour cream
- cotija cheese, crumbled
- tortillas or tortilla strips
How to Make Mexican Chicken Soup
For the chicken – we use about 2 cups of shredded chicken in this soup. You can boil the chicken in water along with vegetables to create a homemade stock, then shred, or slow cook the chicken in broth in a crockpot or instant pot and shred for the soup. Or use a rotisserie chicken that you cut up for this soup.
Heat the olive oil in a Dutch oven over medium-high heat. Add the onions, garlic, celery, and carrots and saute until tender, stirring frequently, about 8 minutes.
Add the cumin, chili powder, oregano and smoked paprika and stir until combined. Add the diced tomatoes, chipotle peppers in adobo, green chiles, salt and pepper, shredded chicken and broth. Bring the soup to a boil, then reduce to a simmer for 30 minutes until the vegetables are tender.
Ladle the soup into bowls and top with fresh cilantro, jalapeno, diced avocado, sliced green onions, crumbled cotija cheese. Serve the soup with a charred tortilla or with some homemade jalapeno cheddar biscuits.
What to Serve with Mexican Chicken Soup
The soup is hearty enough for a meal, so it’s best served with warm tortillas, or cheese quesadillas, some cornbread or jalapeno cheddar biscuits. Here are some additional options as well if you want to serve it as a side or first-course option.
Mexican Shredded Beef (and Burritos)
Mexican Chicken Soup
Ingredients
- 1 chicken breast cooked and shredded
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 celery ribs diced (about 1 cup)
- 3 carrots diced (about 1 cup)
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon chipotle peppers in adobo chopped
- 1 15 oz can fire-roasted tomatoes
- 1 8 oz can green chiles diced (or jalapenos)
- 8 cups homemade chicken broth
Toppings
- cilantro
- green onion
- avocado
- jalapeno
- sour cream
- cotija cheese crumbled
- tortillas or tortilla strips
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the onions, garlic, celery, and carrots and saute until tender, stirring frequently, about 8 minutes.
- Add the cumin, chili powder, oregano and smoked paprika and stir until combined. Add the diced tomatoes, chipotle peppers in adobo, green chiles, salt and pepper, shredded chicken and the broth. Bring the soup to a boil, then reduce to a simmer for 30 minutes until the vegetables are tender.
- Ladle the soup into bowls and top with fresh cilantro, jalapeno, diced avocado, sliced green onions, crumbled cotija cheese. Serve the soup with a charred tortilla or with some homemade jalapeno cheddar biscuits.
Notes
Additional Soup Recipes
Mediterranean Lemon Chicken Orzo Soup
Avgolemono Greek Egg Lemon Soup With Turkey
You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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