Mexican Chicken Soup
Warm, vibrant, and bursting with bold flavors, this Mexican Chicken Soup is a comforting dish that delivers a perfect blend of spice, tang, and savory goodness. Made with tender chicken breasts, a medley of fresh vegetables like zucchini, carrots, and bell peppers, and aromatic spices such as cumin and chili powder, this hearty soup is as nourishing as it is delicious. A splash of lime juice adds a refreshing zest, while fresh cilantro enhances the authentic Mexican flavor profile. Top it off with creamy avocado slices and crunchy tortilla strips for a satisfying finishing touch. Perfect for meal prep or a cozy family dinner, this one-pot wonder is ready in just an hour and serves up to six hungry diners. Whether you're chasing away the chill of a cool evening or craving a taste of Mexico, this easy chicken soup recipe is sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breasts
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 1 deseeded and minced jalapeño pepper
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 1 diced red bell pepper
- 14.5 ounces canned diced tomatoes
- 6 cups chicken broth
- 1 zested and juiced lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 cup chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sliced for garnish avocado
- 1 cup for garnish tortilla strips
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add sliced carrots and celery, cooking for about 5 more minutes until they start to soften.
Stir in the zucchini and red bell pepper, cooking for another 3 minutes.
Add the canned diced tomatoes with their juice to the pot.
Pour in the chicken broth and add lime zest and juice, cumin, chili powder, salt, and black pepper.
Place the chicken breasts into the soup, bringing the mixture to a simmer.
Cover and cook for 25 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred with two forks, then return the shredded chicken to the soup.
Simmer the soup for an additional 5 minutes to allow the flavors to meld.
Stir in the chopped fresh cilantro.
Serve the soup hot, garnished with avocado slices and tortilla strips.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 9184 mg | 399% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 58.7 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5077 mg | 108% | |
*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.
