Mexican chicken soup recipe

This Mexican chicken soup is a reminder that comfort food can be quick, fresh, and full of personality. It’s a dish I turn to when I want something nourishing but not heavy, with a little zing of spice that makes every spoonful feel lively. The beauty is in its simplicity, letting the smoky peppers and tangy lime shine through.
What I love most? It’s adaptable. Use leftover chicken, or whatever peppers you have. It’s a kitchen hug on chilly days or when you need a dose of warmth that’s also easy to throw together.

Why This Soup Finds Its Way Back to My Table

It’s a dish I can count on when the world feels chaotic. The aroma alone pulls me in—it’s a reminder of family kitchens, of lazy weekends and lively dinners. Plus, it’s forgiving—tweak the heat, add more lime, or toss in extra veggies. Every bowl feels like a small victory, a warm hug in a hectic day.

Breaking Down the Key Players

• Chicken: I use cooked, shredded chicken—leftover roast works great, or poach some breasts for a tender base.: It’s the hearty protein that makes this soup satisfying.
• Chili peppers: I prefer fresh jalapeños or serranos—bright, fiery, and a little smoky.: They add the signature heat that lifts the broth.
• Tomatoes: Diced fresh or canned—choose ripe for sweetness or smoky for depth.: They give a tangy richness that balances the spice.
• Lime: Freshly squeezed—bright, acidic, and essential for that pop of citrus.: It’s like a bright splash of sunlight in each bowl.
• Cilantro: A handful of chopped leaves—adds freshness and a herbal zing.: It brightens the entire dish with its grassy aroma.
• Broth: Chicken or vegetable broth—use good quality for depth.: The soup’s foundation, so don’t skimp.
• Onions and garlic: Aromatic staples—sauté until fragrant and translucent.: They build the flavor base that everything else sits on.

Tools of the Trade for a Soup That Sings

• Large heavy-bottomed pot: To evenly cook and simmer all ingredients.
• Sharp knife and cutting board: For prepping vegetables and chicken.
• Ladle: For serving and checking the soup’s consistency.
• Measuring spoons and cups: To keep your flavors balanced, especially salt and lime.

A Step-by-Step Guide to Crafting Your Comfort in a Bowl

Step 1: Start by gathering your ingredients and prepping your tools.

Step 2: In a large pot, sauté onions, garlic, and chili peppers until fragrant—about 5 minutes, or until they smell sweet and smoky.

Step 3: Add shredded cooked chicken, diced tomatoes, and chicken broth. Bring to a simmer, then cook uncovered for 20 minutes to meld flavors.

Step 4: Taste and adjust salt, then stir in fresh lime juice and chopped cilantro just before serving.

Cooking Clues and Tips to Perfect Your Soup

• Onions should be translucent and sweet-smelling before adding liquids.
• Chicken should be shredded finely—avoid big chunks that overpower each spoonful.
• Soup should be simmered gently—avoid boiling vigorously, which can toughen ingredients.
• Lime juice and cilantro are added at the end to keep their fresh, bright flavors intact.

Common Pitfalls and How to Dodge Them

• Oversalting the broth.? Add salt gradually; too much early on can overpower.
• Boiling the soup too vigorously.? Reduce heat if ingredients start to stick or burn.
• Over-seasoning at the start.? Taste before adding more lime or salt.
• Cooking on too high a flame.? Simmer gently, avoid high heat to keep flavors bright.

Mexican Chicken Soup

This Mexican chicken soup features a flavorful broth infused with smoky peppers, tangy lime, and fresh herbs. It’s made by simmering shredded cooked chicken with diced tomatoes, chilies, and aromatics until bright and comforting, with a lively, slightly spicy kick and a vibrant appearance. The final dish is a clear, colorful soup with tender chicken, fresh herbs, and a zesty finish.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium onion diced
• 3 cloves garlic minced
• 2 fresh jalapeños or serranos chili peppers stems removed and sliced
• 1 cup shredded cooked chicken leftover or poached
• 1 can (14 oz) diced tomatoes or fresh, chopped
• 4 cups chicken or vegetable broth
• 1 lime juiced
• 1/4 cup fresh cilantro chopped
• to taste salt

Equipment

• Large heavy-bottomed pot
• Sharp knife and cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the diced onion until it turns translucent and begins to smell sweet, about 5 minutes.
   
2. Add the minced garlic and sliced chili peppers to the pot. Cook for another 2-3 minutes, stirring often, until fragrant and slightly softened.
   
3. Stir in the shredded cooked chicken, diced tomatoes with their juice, and pour in the broth. Bring everything to a gentle simmer.
   
4. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the broth to slightly deepen in color.
   
5. Taste the broth and add salt gradually until it’s well-seasoned. Then, squeeze in the fresh lime juice and stir in chopped cilantro for brightness.
   
6. Give the soup a final stir, and serve hot in bowls, garnished with extra cilantro or lime wedges if desired.
   

Notes

Feel free to customize the heat level by adjusting the amount of chili peppers. Leftover cooked chicken works perfectly, making this a quick and satisfying meal. For a richer broth, add a splash of olive oil or a dollop of sour cream before serving.