Chicken Tomato Soup Mexican Style
Warm, comforting, and bursting with bold flavors, this Chicken Tomato Soup Mexican Style is the ultimate hearty, one-pot meal perfect for any night of the week. Tender, shredded chicken thighs are simmered in a rich, spiced tomato and chicken broth base, infused with aromatic cumin, smoked paprika, and chili powder for an irresistible depth of flavor. Infused with vibrant fresh lime juice and cilantro, and optionally garnished with creamy avocado and crunchy tortilla chips, this soup offers a delightful balance of zesty, smoky, and savory notes. With sweetcorn kernels adding a hint of sweetness and texture, it’s a versatile dish that caters to a variety of tastes. Best of all, it’s ready in under an hour, making it a convenient option for busy evenings. Savory, satisfying, and packed with authentic Mexican-inspired flavors, this soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, diced Red bell pepper
- 400 grams Canned diced tomatoes
- 4 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup, chopped Fresh cilantro
- 1 tablespoon Fresh lime juice
- 1 cup (optional) Sweetcorn kernels
- 1 medium, diced (optional, for garnish) Avocado
- 1 cup (optional, for garnish) Tortilla chips
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and red bell pepper. Cook for an additional 2-3 minutes until fragrant.
Place the chicken thighs into the pot and sear on both sides until lightly browned. This will take about 4-5 minutes per side.
Add the canned diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the pot.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, allowing the chicken to cook through and the flavors to meld.
Remove the chicken thighs from the pot and shred them using two forks, then return the shredded chicken to the soup.
Add the sweetcorn kernels (if using) and let the soup simmer for an additional 5 minutes.
Stir in the fresh lime juice and chopped cilantro, reserving some cilantro for garnish.
Serve the soup hot, garnished with avocado, tortilla chips, and a sprinkle of chopped cilantro if desired.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5768 mg | 251% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 36.9 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4540 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
