Mexican Chicken Soup with Cilantro Chile Cream
Warm up with a bowl of vibrant and hearty *Mexican Chicken Soup with Cilantro Chile Cream*, a flavor-packed recipe perfect for cozy dinners or meal prep. This dish combines tender shredded chicken, fire-roasted tomatoes, sweet corn, and a medley of aromatic spices like cumin, smoked paprika, and chili powder for a deeply satisfying soup. The star topping—a creamy blend of sour cream, fresh cilantro, lime juice, and a hint of jalapeño—adds a zesty kick and luxurious texture to every spoonful. Ready in just about an hour, this easy soup recipe delivers authentic Mexican-inspired flavors and is perfect for feeding a crowd or freezing leftovers. Serve with warm tortillas or crusty bread for a complete meal the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 14.5 ounces canned fire-roasted diced tomatoes
- 6 cups chicken broth
- 2 medium boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 0.5 cup fresh cilantro leaves, chopped
- 0.5 cup sour cream
- 1 lime, juiced
- 1 fresh jalapeño, seeded and diced
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, celery, and red bell pepper, and sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the cumin, chili powder, smoked paprika, and oregano, and cook for 1 minute to toast the spices.
Pour in the canned fire-roasted tomatoes and chicken broth, stirring to combine.
Add the chicken breasts to the pot, ensuring they are submerged in the liquid.
Season the soup with salt and black pepper, bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the frozen corn and let the soup simmer for another 5–7 minutes, until the corn is heated through.
While the soup finishes cooking, prepare the cilantro chile cream by blending the sour cream, chopped cilantro, lime juice, and diced jalapeño in a food processor or blender until smooth. Adjust seasoning with salt as desired.
Serve the soup hot in bowls, and drizzle the cilantro chile cream on top for a burst of flavor. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 820 mg | 17% | |
*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.
