Mexican Chicken Vegetable Soup
Warm, hearty, and bursting with vibrant flavors, this Mexican Chicken Vegetable Soup is the ultimate comfort food with a flavorful twist. Packed with tender shredded chicken, an array of colorful vegetables like zucchini, carrots, and bell peppers, and infused with bold spices like cumin, chili powder, and oregano, this soup is a celebration of Mexican-inspired cuisine. Simmered in a rich, tomato-based broth, every spoonful offers a perfect balance of protein, veggies, and zesty seasonings. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this dish is as refreshing as it is satisfying. Ready in just an hour, it's ideal for a nourishing weeknight dinner or an impressive starter when topped with avocado, jalapeños, or shredded cheese. Easy to make and brimming with wholesome ingredients, this Mexican Chicken Vegetable Soup is a crowd-pleaser that transforms simple pantry staples into a flavorful culinary masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 6 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 0.5 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- optional toppings: avocado, sliced jalapeños, shredded cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the carrots, zucchini, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the canned diced tomatoes (with their juices), chicken broth, cumin, chili powder, oregano, coriander, salt, and black pepper. Stir well to combine.
Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
Stir in the frozen corn and let the soup simmer for another 5 minutes.
Taste and adjust seasoning as needed. Stir in the chopped cilantro just before serving.
Serve hot with lime wedges on the side, and garnish with optional toppings like avocado slices, jalapeños, or shredded cheese if desired.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 46.1 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4041 mg | 86% | |
*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.
