This simple recipe will make leftover chicken into a bowl of Mexican chicken soup Recipe. It’s easy to prepare and helps a lot for any kind of disease, like the Monday blues.
What is a Mexican Chicken Soup Recipe?
Like Chicken Tortilla Soup and Caldo de Pollo (Chicken Soup), this is also a common Mexican Chicken Soup Recipe. But it is a classic in the USA. It requires less preparation of leftover restaurant chicken. Remove skin and bones and chop the meat and if you have already prepared half of your dinner, you would like to make this first. It can be easily cooked in less time.
I like this recipe a lot because it is light and full of taste and is also satisfying for the whole family. If you do not have enough chicken to double the quantity, you can increase the quantity by using vegetables like black beans, corn, or potatoes.
Don’t forget to top it with sour cream, cheese, sliced avocado, more cilantro, fresh lime juice, hot sauce, a sprinkle of chili powder, sliced fresh chiles, and tortilla strips. If I tell you my experience, you can also add a handful of crispy chopped salad to it.
Why You’ll Love This Mexican Chicken Soup Recipe?
If you haven’t tasted Mexican soup yet, this can make a great dish for you. This recipe includes all the ingredients that are definitely required to give it a Mexican taste. Spicy spices, spicy vegetables, and the right touch of spices – everything in one vessel. This is easily made in just 20 minutes. Especially, you can use leftover chicken. Plus, it’s naturally dairy-free, making it friendly for lactose-intolerant eaters who still want to enjoy a delicious, nutritious soup.
You can customize it by adding more spices for more flavor or by topping it with delicious vegetables. Or if you want a relaxing, peaceful dish for cold nights, healthy and nutritious with a Mexican twist, then this is perfect.
Variations of Mexican Chicken Soup Recipe
- Yield:- This recipe gives 6 healthy amounts, each having about 1½ cups of soup.
- Storage:- Keep leftovers in the fridge for up to four days, covered.
- Freezer:- Soup leftovers can be kept for up to two months in freezer-safe containers. Refrigerate overnight to thaw.
- Mexican vegetable soup:- Many vegetables can be used in addition to chicken according to the recipe. Zucchini, cubed potatoes, and corn are good to start. Do you want to do it the way they do in Mexico? While corn is still on the cob, add it! Add the cobs to the pan after cutting each one into three or four pieces. On event, you can also purchase them in the freezer in that size.
- Albondigas soup (meatball soup):- Use Turkey meatballs instead of chicken in the soup; it is much more delicious.
- Taco Soup:- Made with ground beef, canned veggies, and taco seasoning. Another delicious meal loved in Tex-Mex.
What To Serve with Mexican Chicken Soup Recipe
This soup tastes delicious because of its spicy qualities. But to make it even more delicious you can use fresh flour tortillas, crispy tortilla chips, or even wild rice. You can also add roasted red pepper, kale salad, or Grilled Zucchini Salad. You can also serve ground beef soft tacos or fajitas on the table.
INGREDIENTS
- 2 tablespoons of olive oil.
- 1 medium onion, chopped (about. 2 cups)
- 3 carrots, peeled and diced (about 1 cup)
- Three ribs of celery, diced (approximately one cup)
- 2 cloves of minced garlic
- 6 cups of chicken broth.
- 1 (14-ounce) can of crushed tomatoes, undrained.
- 1 seeded and minced jalapeño pepper.
- One teaspoon of ground cumin
- 1 teaspoon ground coriander.
- 3 cups cooked chicken chopped or shredded (see note 1)
- 2 tablespoons of chopped fresh cilantro, optional (see note 2)
- Salt, freshly ground black pepper.
For serving:
- Shredded cheddar cheese
- Sour cream
- Avocado (peeled, pitted, and diced) with tortilla chips.
INSTRUCTIONS
- Finely chop the cooked chicken or rotisserie, and set aside, I do this in a stand mixer for my convenience. Chop the peppers, jalapeno, onion, and garlic. In a large Dutch oven add olive oil over high/medium heat. Add all chopped vegetables and simmer for about 4 minutes.
- Add green chilies, canned tomatoes, seasoning, and chicken. Mix well and bring to a boil. Add chicken broth, corn, and black beans. Place a lid on the Dutch oven. Cover and simmer the soup for about 8 minutes. Add salt to taste. Cover and simmer for another 5 minutes.
- Remove from heat and serve. Let it cool a bit before adding any fresh toppings and enjoy!
CONCLUSION
To summarize, this Mexican chicken soup recipe is ideal for quick, delicious food that makes good use of extra chicken. With its great flavors, nutritious vegetables, and quick preparation, this recipe will satisfy the entire family in only 20 minutes. It’s also readily adaptable; add additional vegetables, change the seasonings, and top with your favorite toppings like sour cream, cheese, avocado for garnish, and crunchy tortilla strips for an original touch. Whether you want to warm up on a cold evening or need a quick, nutritious meal, this dish is ideal. Enjoy the flavors of Mexico in every warm meal!
