Mexican Style Chicken Soup
Warm up with a hearty bowl of Mexican Style Chicken Soup, a vibrant and flavorful take on comfort food that’s packed with fresh ingredients and bold spices. This one-pot wonder features tender shredded chicken, a medley of colorful vegetables like zucchini, carrots, and corn, and aromatic additions like jalapeño, cumin, and chili powder to give it that signature Mexican flair. Simmered in a rich chicken broth with a splash of lime juice and topped with creamy avocado, crunchy tortilla chips, and optional Mexican crema, this soup is as delicious as it is wholesome. Perfect for weeknight dinners or meal prepping, this gluten-free and customizable soup is ready in under an hour and serves up to four hearty portions. Let every spoonful transport you to vibrant, sun-soaked flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped (seeded for less heat, optional)
- 2 pieces chicken breasts, boneless and skinless
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes (canned, with juices)
- 1 cup kernels of corn (fresh, frozen, or canned)
- 2 medium carrots, sliced into thin rounds
- 1 large zucchini, diced
- 1 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, sliced (for serving)
- 1 cup tortilla chips (for serving)
- 0.5 cup Mexican crema or sour cream (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, and chopped jalapeño to the pot. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the whole chicken breasts to the pot and pour in the chicken broth.
Stir in the diced tomatoes, corn kernels, carrot slices, cumin, chili powder, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the diced zucchini and chopped cilantro to the pot. Simmer for an additional 5-7 minutes, or until the zucchini is tender.
Stir in the freshly squeezed lime juice. Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls and top with sliced avocado, tortilla chips, and a dollop of Mexican crema or sour cream if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 6481 mg | 282% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 36.9 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 527 mg | 41% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4771 mg | 102% | |
*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.
