This flavourful Mexican Chicken Soup recipe is from our loyal reader, Christy. A hearty and warming dish, it’s a delightful twist on the traditional Mexican caldo de pollo (chicken soup), nourishing families for generations in Mexico.
Caldo de Pollo is a staple in Mexican cuisine. It is typically enjoyed as a comfort food, as is traditional chicken soup in Western cuisines, especially during colder months or when someone feels unwell. This dish is made with chicken, vegetables, and a light broth, which helps with hydration and provides rich nutrients.
Christy’s version amps up the flavour with bolder spices and a touch of heat, making it a perfect choice for those who enjoy a bit of a kick. It is delicious and a great source of lean protein from the chicken and a wealth of vitamins and minerals from the vegetables and broth. Whether battling a cold or simply craving a satisfying meal, this soup will surely hit the spot.
By Christy
Mexican Chicken Soup Tips
- Heat Management: Start with a moderate amount of Jalapeño and adjust to your desired heat level. Remember, you can always add more spice, but you can’t take it away!
- Freshness First: Using fresh herbs, especially coriander, is key to achieving the bright, authentic flavours of this chicken soup.
- Develop the Flavour Profile: Allow the soup to simmer for a minimum of 15-20 minutes, or even longer, to fully melt the spices and ingredients.
- Garnish for Impact: Don’t overlook the garnishes! A dollop of sour cream and a sprinkle of crushed tortilla chips add textural contrast and a burst of flavour.
- Sides: Serve with a side of Mexican rice or a simple salad with a cilantro-lime vinaigrette for a complete meal.
- Extra-depth: If you have leftover roasted chicken bones, toss them in the pot while the broth simmers for extra depth and richness.
- Optional Charring: For a smoky depth, char the jalapeño over an open flame before chopping. This technique adds a subtle complexity to the soup.
Ingredients
- 1.7 litres (6 cups) chicken stock
- 795g diced tomatoes
- 2 large white onions, coarsely chopped
- 3 cloves garlic, minced
- 1 fresh jalapeño, seeded and finely chopped (adjust to your heat preference)
- 127ml can chopped green chillies, drained
- 1 tablespoon ground cumin
- 2 teaspoons chilli powder
- 1 teaspoon each of dried oregano and ground coriander (cilantro)
- ½ teaspoon ground cinnamon powder
- 4 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- Juice of 1 lime
- 1 cup coarsely chopped coriander (cilantro)
- Sour cream and crushed tortilla chips, for serving (optional)
Directions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the garlic, jalapeño, and drained canned green chillies, cook for another few minute until fragrant.
- Stir in the cumin, chilli powder, oregano, coriander, and cinnamon. Cook for 30 seconds to toast the spices and release their flavours.
- Pour in the chicken stock and diced tomatoes. Season with salt and pepper. Add the chicken pieces and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
- Stir in the lime juice and chopped coriander (cilantro). Taste and adjust seasoning if needed.
- Ladle the soup into bowls. Top with a dollop of sour cream and a sprinkle of crushed tortilla chips, if desired.
Craving more hearty soups? Why not try our Pork Roast Leftover Soup Recipe? It’s the perfect way to transform leftovers into a brand new meal.
For more information on buying the right casserole dish or Dutch oven for you, we recommend you read this review: Casserole Dish or Dutch Ovens