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!
Servings 5 servings
Calories
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
For the chicken - we use about 2 cups of shredded chicken in this soup. You can boil the chicken in water, 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.