Mexican Chicken Soup – Updated!

The addition of tomatoes and jalapeños put a fun twist on traditional chicken soup.

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.  

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.

I blogged about this soup 3 years ago.   The original is a modified version of one of Ina Garten’s soups.

You’ll need:

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

For the chicken, you have some options: poach the chicken breasts, roast them, or use the meat from a rotisserie chicken.  Set the cooked meat aside.

Add the olive oil to a heavy-bottomed pot (I use a Dutch oven) 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 tortilla chips, if desired.