Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.