Ingredients needed
Onion. Carrots. Celery. Peppers. Red/green/yellow bell peppers. Fresh garlic cloves. Spices: Oregano, bay leaf, ground cumin, ground coriander, smoked paprika, chilli flakes/red pepper flakes. Canned tomatoes. Sugar. Chicken broth/stock. Shredded chicken. Rotisserie chicken or leftover chicken works well. Alternatively, poach chicken breasts in the soup while its simmering then remove and shred the meat. Baby corn. Salt and black pepper. Lime juice. Garnishes: Avocado, fresh cilantro/coriander, lime wedges, jalapeño.
How to make Mexican chicken soup?
What vegetables can you put in chicken soup?
Soup is a great way to use up any leftover vegetable you have that need using.
Onion, celery, carrots and garlic are a great base for any soup. Zucchini Mushrooms Peppers Peas Corn Potatoes, sweet potatoes or pumpkin Broccoli, cauliflower or kale. Black beans/kidney beans etc. can also be added.
What spices are good in chicken soup?
Depending on how spicy you want the soup to be, herbs like thyme, sage, bay leaves, rosemary and parsley work well. Spices like cumin, coriander, paprika and chili powder add warmth and lots of extra flavor.
Can I make this ahead?
Yes! This is one of my favorite soup recipes to prepare ahead of time. Allow the cooked soup to cool to room temperature then transfer to freezer bags or airtight containers. Freeze for up to 3 months or store in the refrigerator for up to 3 days.
What to serve with Mexican chicken soup
This soup is delicious served with crusty bread or tortilla chips but it’s also great over rice. I love serving it with cheesy quesadillas too.
Chicken soup recipes
