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mexican chicken soup recipe

 


Title: Hearty Mexican Chicken Soup Recipe (Easy, Spicy & Healthy)

This easy Mexican chicken soup recipe is packed with tender chicken, veggies, bold spices, and fresh lime. A healthy, comforting meal ready in just 30 minutes!

Authentic Mexican Chicken Soup (Caldo de Pollo Style)

If you’re looking for a comforting, flavorful soup that’s both healthy and easy to make, this Mexican Chicken Soup is the perfect recipe. Loaded with shredded chicken, fresh vegetables, warm spices, and a hint of lime, it's a soul-soothing dish that brings the taste of Mexico to your kitchen.

This soup is naturally gluten-free, great for meal prep, and even better the next day!

Ingredients (Serves 4–6):

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp dried oregano
  • 6 cups chicken broth
  • 2 boneless, skinless chicken breasts or thighs
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Optional Toppings:

  • Avocado slices
  • Crushed tortilla chips
  • Shredded cheese
  • Jalapeño slices
  • Sour cream or Mexican crema

Instructions:

  1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic. Cook for 2–3 minutes until soft.
  2. Add spices: Stir in cumin, chili powder, paprika, and oregano. Toast spices for 30 seconds to release flavor.
  3. Add broth and chicken: Pour in chicken broth, then add raw chicken, carrots, celery, corn, and diced tomatoes.
  4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is cooked through.
  5. Shred chicken: Remove chicken, shred with two forks, then return it to the pot.
  6. Finish: Stir in lime juice, adjust salt and pepper to taste.
  7. Serve hot with fresh cilantro and your favorite toppings.

Why You’ll Love This Mexican Chicken Soup:

  • Quick & easy (ready in 30 minutes)
  • Immune-boosting and low in calories
  • Packed with protein and fiber
  • Bold Mexican flavors in every bite
  • Perfect for meal prep and freezing

Make It Your Way:

  • Slow Cooker: Add all ingredients and cook on LOW for 6–7 hours. Shred chicken before serving.
  • Spicy Version: Add extra chili powder or diced jalapeños.
  • Add Beans: Stir in black beans or pinto beans for added protein.
  • Vegetarian Version: Swap chicken for chickpeas and use veggie broth.

FAQs:

Q: Can I freeze this soup?
A: Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.

Q: What’s the best cut of chicken to use?
A: Boneless chicken thighs offer more flavor, but breasts work great too.

Q: How long will leftovers last?
A: Store in the fridge for up to 4 days. Reheat on the stove or microwave.

Final Thoughts:
This Mexican chicken soup is the perfect blend of comfort and spice. Whether you're feeling under the weather or just want a healthy, hearty dinner, this recipe hits the spot every time.

Loved this recipe?
Leave a comment below, pin it for later, and follow my blog for more easy Mexican dishes and soup recipes that warm the soul!



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