Yucatan Style Chicken and Vegetable Soup
Warm, vibrant, and bursting with flavor, Yucatan Style Chicken and Vegetable Soup is a hearty and wholesome dish inspired by the rich culinary traditions of Mexico's Yucatan Peninsula. Tender bone-in chicken thighs are simmered alongside fresh vegetables like zucchini, carrots, tomatoes, and russet potato, blending beautifully with a citrusy broth infused with freshly squeezed orange and lime juice. The addition of aromatic spices like cumin and oregano, combined with the brightness of bay leaves, elevates this soup to something truly special. Perfect for cozy family dinners, this one-pot wonder is served with warm corn tortillas and creamy avocado slices for a satisfying and authentic experience. It's a comforting, gluten-free meal that’s easy to prepare yet packed with bold, zesty flavors your whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skinless
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 medium Zucchini, chopped
- 3 medium Tomatoes, diced
- 1 large Russet potato, peeled and cubed
- 6 cups Chicken broth
- 0.5 cup Orange juice, freshly squeezed
- 2 tablespoons Lime juice, freshly squeezed
- 2 pieces Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 4 pieces Corn tortillas, for serving
- 1 medium Avocado, sliced (optional for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes on each side until browned. Remove the chicken and set aside.
In the same pot, add the diced white onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the sliced carrots, chopped zucchini, diced tomatoes, and cubed potato. Cook for 4-5 minutes, stirring occasionally.
Return the seared chicken to the pot, then pour in the chicken broth. Add the orange juice, lime juice, bay leaves, oregano, cumin, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the chicken pieces from the pot and shred them using two forks. Discard the bones, then return the shredded chicken to the soup.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with warm corn tortillas and avocado slices on the side.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 49.5 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 697 mg | 54% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 7713 mg | 164% | |
*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.
