Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe
Table of Contents
Mexican Chicken Soup Recipe
This Mexican Chicken Soup Recipe (Sopa de Pollo Mexicana) is a flavorful, comforting dish full of vibrant vegetables, tender chicken, and the rich taste of traditional Mexican spices. Perfect for cold weather or when you’re feeling under the weather, this soup is easy to make and packed with wholesome ingredients. Ideal for a hearty lunch or dinner, it combines simple pantry staples with fresh vegetables and chicken, delivering a nourishing, satisfying meal the whole family will enjoy. This Mexican Chicken Soup Recipe is versatile, allowing for the addition of rice, corn, or even extra chili if you’re craving a bit more heat.
Description:
Sopa de Pollo (Mexican Chicken Soup Recipe) is a beloved dish in Mexican cuisine that has been passed down through generations. It’s a classic comfort food, often prepared as a nourishing meal for family gatherings, celebrations, or as a remedy when you’re feeling under the weather. With its soothing broth, tender chicken, and colorful array of vegetables, this soup brings warmth and joy to the table.
At its core, this Mexican Chicken Soup Recipe is all about simplicity and flavor. The base is a deliciously seasoned chicken broth, made by simmering chicken pieces, garlic, onions, and tomatoes with a combination of herbs and spices such as cumin, oregano, and bay leaves. The vegetables typically carrots, zucchini, and corn add natural sweetness and texture, while the chicken gives the soup its hearty protein. Lime juice and cilantro added at the end give it a zesty, fresh finish.
While the soup itself is typically served as is, you can personalize your Mexican Chicken Soup Recipe by adding rice, avocado, or a sprinkle of crispy tortilla strips. Some versions may even include chili peppers for a spicy kick. It’s this flexibility that makes it a popular choice for any occasion.
This soup is a great meal prep option as it stores well in the fridge and even tastes better the next day as the flavors continue to meld. Whether you’re cooking for a crowd or just looking to make a big pot for the week ahead, this Mexican Chicken Soup Recipe will become a staple in your kitchen. It’s also a naturally gluten free and dairy free dish, making it an excellent choice for those with dietary restrictions.
Ingredients:
- 1 lb bone in, skinless chicken thighs (or chicken breast)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large tomato, diced
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, sliced
- 1 ear of corn, husked and cut into 3-4 pieces (or 1 cup frozen corn kernels)
- 4 cups chicken broth (low sodium preferred)
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Optional Add ins:
- 1 cup cooked rice (for extra heartiness)
- 1 avocado, diced (for a creamy touch)
- Crushed tortilla chips (for added crunch)
- 1-2 fresh chilies or jalapeños, chopped (for a spicy version)
Instructions:
- Prepare the Chicken:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Season the chicken thighs (or breasts) with salt and pepper and add them to the pot. Sear the chicken for 2-3 minutes on each side until golden brown.
- Once browned, remove the chicken from the pot and set aside.
- Make the Soup Base:
- In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened and fragrant.
- Add the diced tomato, carrots, zucchini, and corn. Stir to combine.
- Simmer the Soup:
- Return the chicken to the pot. Pour in the chicken broth and add the bay leaf, cumin, and oregano. Stir to combine and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Season and Finish:
- Taste the soup and adjust seasoning with more salt, pepper, or cumin as needed.
- Remove the bay leaf and discard.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with optional sides like avocado, rice, tortilla chips, or extra chili if desired.
Notes:
- Chicken: Bone in, skinless chicken thighs are ideal for this recipe because they stay tender and juicy when simmered in the broth. However, you can use chicken breasts if preferred, though they may be less moist.
- Spice Level: This recipe is mild by default, but you can adjust the heat by adding chopped jalapeños, serrano peppers, or a pinch of cayenne pepper for extra spice.
- Storage: This soup keeps well in the fridge for up to 4 days. The flavors often improve the next day, so it’s a great option for meal prep.
- Freezing: If you want to freeze this soup, allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. When ready to serve, reheat gently on the stovetop.
- Optional Toppings: For an added crunch, top the soup with crispy tortilla strips or serve with a side of warm corn tortillas.
Mexican Chicken Soup Recipe
Ingredients
- 1 lb bone in skinless chicken thighs (or chicken breast)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large tomato diced
- 2 medium carrots peeled and sliced
- 1 medium zucchini sliced
- 1 ear of corn husked and cut into 3-4 pieces (or 1 cup frozen corn kernels)
- 4 cups chicken broth low sodium preferred
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh cilantro chopped (for garnish)
- 1 lime cut into wedges (for serving)
- Optional Add ins:
- 1 cup cooked rice for extra heartiness
- 1 avocado diced (for a creamy touch)
- Crushed tortilla chips for added crunch
- 1-2 fresh chilies or jalapeños chopped (for a spicy version)
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Season the chicken thighs (or breasts) with salt and pepper and add them to the pot. Sear the chicken for 2-3 minutes on each side until golden brown.
- Once browned, remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened and fragrant.
- Add the diced tomato, carrots, zucchini, and corn. Stir to combine.
- Return the chicken to the pot. Pour in the chicken broth and add the bay leaf, cumin, and oregano. Stir to combine and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Season and Finish:
- Taste the soup and adjust seasoning with more salt, pepper, or cumin as needed.
- Remove the bay leaf and discard.
- Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with optional sides like avocado, rice, tortilla chips, or extra chili if desired.
Notes
- Chicken: Bone in, skinless chicken thighs are ideal for this recipe because they stay tender and juicy when simmered in the broth. However, you can use chicken breasts if preferred, though they may be less moist.
- Spice Level: This recipe is mild by default, but you can adjust the heat by adding chopped jalapeños, serrano peppers, or a pinch of cayenne pepper for extra spice.
- Storage: This soup keeps well in the fridge for up to 4 days. The flavors often improve the next day, so it’s a great option for meal prep.
- Freezing: If you want to freeze this soup, allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. When ready to serve, reheat gently on the stovetop.
- Optional Toppings: For an added crunch, top the soup with crispy tortilla strips or serve with a side of warm corn tortillas.
