If you’re looking for a soup that packs a punch, look no further than this Zesty Mexican Chicken Soup. It’s a fiesta of flavors that warms the soul and satisfies the palate.
With tender chicken, vibrant spices, and a hint of lime, this dish is as comforting as it is exciting. Plus, we’ve got some low-carb tips to keep it light and guilt-free.
Perfect for a cozy night in or a lively dinner with friends!
Steps
- Warm olive oil in a large saucepan over medium-high heat until it starts to shimmer. Add chopped onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add minced garlic to the pan and stir for about 30 seconds until it becomes fragrant. Mix in the broth, diced tomatoes with their juice, jalapeño, cumin, and coriander.
- Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes. Incorporate the shredded chicken and cilantro, if using, and season with salt and pepper to your taste.
- Serve the soup hot, accompanied by your choice of toppings such as cheese, sour cream, avocado, and tortilla chips. Enjoy with additional garnishes like fresh lime juice or hot sauce for extra flavor.
Ingredients
- Olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 cups shredded cooked chicken
- Fresh cilantro, chopped (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Cheese
- Sour cream
- Sliced avocado
- Tortilla chips
Nutritional Values
Calories: 936kcal | Carbohydrates: 42g | Protein: 114g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 318mg | Sodium: 5712mg | Potassium: 3186mg | Fiber: 12g | Sugar: 18g | Vitamin A: 31488IU | Vitamin C: 138mg | Calcium: 312mg | Iron: 12mg
FAQ
- Can I use fresh chicken instead of leftover chicken for Mexican Chicken Soup?
- Yes, you can use fresh chicken by poaching chicken breasts. They will be ready by the time you need to add them to the soup.
- What can I substitute if I don’t like cilantro in the soup?
- If you’re not a fan of cilantro, you can leave it out entirely or substitute it with a pinch of Mexican oregano.
- How can I adjust the recipe if I want to make a vegetarian version?
- For a vegetarian version, omit the chicken and add more vegetables like zucchini, cubed potatoes, and corn. You can even include corn on the cob cut into chunks for an authentic touch.
- How should I store leftovers of the Mexican Chicken Soup?
- Store any leftover soup covered in the refrigerator for up to 4 days. To store it longer, you can freeze the soup in freezer-safe containers for up to 2 months.
- What toppings work well with Mexican Chicken Soup?
- Popular toppings include sour cream, cheese, sliced avocado, fresh lime juice, hot sauce, chili powder, sliced fresh chiles, and tortilla strips. Additionally, a handful of crisp shredded lettuce can be a delightful addition.
Tips
- Enhance with Veggies: If you’re short on chicken, consider adding black beans, corn, potatoes, or zucchini to bulk up the soup. This not only stretches the recipe but also adds a variety of flavors and textures.
- Top It Off Creatively: Experiment with toppings to customize your soup. Options like sour cream, cheese, avocado, fresh lime juice, or tortilla strips can enhance the flavors. For a fresh twist, try adding shredded lettuce on top.
- Make-Ahead and Storage Tips: Prepare this soup in advance and store leftovers in the fridge for up to four days. For longer storage, freeze the soup in suitable containers for up to two months, and thaw it overnight in the fridge before reheating.
- Flavor Variations: If cilantro isn’t your preference, replace it with a pinch of Mexican oregano. Alternatively, transform the soup into a vegetarian version by omitting the chicken and increasing the amount of vegetables.
