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A Nerd Cooks » Dinner » Soup

Mexican Chicken Soup

Jan 19, 2016 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Mexican Chicken Soup is flavorful and a little bit spicy. The addition of tomatoes and jalapeños put a fun twist on traditional chicken soup.

Mexican Chicken Soup | A Nerd Cooks

I've been making this soup regularly for the past 5 years.  It is definitely a favorite of ours, for so many reasons.  The broth is flavorful and zesty, it's packed full of vegetables, and depending on how you dress it up, it's pretty healthy, too!  This soup is great immediately after making it, as leftovers later in the week, and it freezes beautifully.

Mexican Chicken Soup | A Nerd Cooks

You can certainly eat this soup plain, and it would still be great. But let me highly recommend that you add some shredded cheese and crumbled tortilla chips. But not just any tortilla chip: whole grain tortilla chips. Do this, and you will not regret it. Trust.

Mexican Chicken Soup | A Nerd Cooks

This is a modified version of one of Ina Garten's soups.

✨ Recipe

Mexican Chicken Soup | A Nerd Cooks

Mexican Chicken Soup

Lauren Pacek
This Mexican Chicken Soup is flavorful and a little bit spicy. The addition of tomatoes and jalapeños put a fun twist on traditional chicken soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 6 people
Calories 279 kcal

Ingredients
  

  • 2 chicken breasts poached and shredded
  • 2 tablespoon olive oil
  • 2 onions chopped
  • 6 carrots peeled and diced
  • 4 stalks celery diced
  • 4 cloves garlic minced
  • 8 cups chicken broth
  • 28 oz crushed tomatoes
  • 2 jalapeños seeded and minced
  • 2 cups frozen corn kernels
  • 2 teaspoon cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • shredded cheddar cheese and tortilla chips for serving

Instructions
 

  • Add the olive oil to a large heavy-bottomed pot  and heat over over medium heat. Once the oil is hot, add the onions, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally.
  • Add the broth, tomatoes, jalapeños, frozen corn, cumin, salt, pepper, and cooked chicken. Simmer for 30 minutes, or until the vegetables are tender.
  • Ladle into bowls and top with cheese and crushed tortilla chips.

Nutrition

Serving: 1Calories: 279kcalCarbohydrates: 31gProtein: 21gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 45mgSodium: 2220mgFiber: 6gSugar: 13g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!
Mexican Chicken Soup | A Nerd Cooks

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Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

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