Mexican chicken soup recipe

Mexican chicken soup isn’t just a recipe; it’s a story of the kitchen’s chaos and quiet moments. I love how the aroma of cumin, garlic, and freshly chopped cilantro can turn an ordinary day into something a little more special. It’s the kind of dish that feels like a warm hug, but with a little kick of spice that wakes you up.

Why this soup calls me back.

It’s the way the flavors deepen overnight, the way the aroma fills the kitchen unannounced, and the comfort it offers on a busy, chaotic day. It’s a recipe I keep returning to, tweaking, making my own, always finding a little more soul in each bowl.

Breaking down the soul of the soup.

• Chicken thighs:: Juicy, forgiving, and perfect for slow cooking, they bring richness and depth.
• Tomatoes:: Fresh or canned, they add a bright, oozing acidity that balances spice.
• Cumin:: Earthy, warm, slightly smoky—essential for that authentic flavor.
• Lime juice:: Adds a tangy pop that wakes up all the other flavors.
• Cilantro:: Herbaceous and fresh, it gives the soup a lively, herbal lift.
• Tortilla chips:: Crispy and salty, perfect for scooping or adding crunch.
• Avocado:: Creamy, buttery, and cooling—an essential finishing touch.

Tools of the trade for a cozy bowl.

• Large heavy-bottomed pot: For even heat distribution and slow simmering.
• Sharp knife: Chopping vegetables and chicken with precision.
• Wooden spoon: Stirring and scraping the flavorful bits from the bottom.
• Ladle: Serving the soup in generous, steaming portions.

Step-by-step guide to cozy, flavorful Mexican chicken soup.

Step 1: Start by heating a large pot over medium heat, about 180°C/355°F.

Step 2: Add a splash of oil, then toss in chopped onions and garlic. Sizzle until fragrant, about 2 minutes.

Step 3: Stir in diced chicken thighs, cooking until lightly browned, roughly 5-7 minutes.

Step 4: Pour in chicken broth, then add chopped tomatoes, cumin, and a splash of lime juice.

Step 5: Bring to a boil, then reduce to a simmer. Cook until chicken is tender, about 20 minutes.

Step 6: Taste and adjust salt and pepper. Add chopped cilantro at the end for freshness.

Step 7: Serve hot, with sliced avocado and crispy tortilla chips on top.

Cooking checkpoints and tips for perfect soup.

• Soup should be steaming and fragrant, not boiling vigorously. Gentle simmer is key.
• Chicken should be tender and easily shredded with a fork.
• Broth should be flavorful, with a balanced acidity. Adjust lime and salt as needed.
• Vegetables should be soft but not mushy, with vibrant color.

Common pitfalls and how to fix them.

• Too thick or starchy texture.? Add more broth or water if soup is too thick and gloopy.
• Soup is too watery or lacks flavor.? Reduce heat if ingredients start sticking or burning.
• Flat or dull flavor.? Add a pinch more salt or lime to brighten the taste.
• Undercooked chicken.? If chicken isn’t tender, simmer longer, covered.

Mexican Chicken Soup

This hearty Mexican chicken soup combines tender chicken thighs, fresh tomatoes, and earthy cumin to create a flavorful broth with a comforting, slightly spicy kick. Chopped cilantro and lime brighten the dish, while crispy tortilla chips and creamy avocado add texture and cooling contrast. The soup develops deeper flavor overnight, making it perfect for cozy, relaxed meals.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons oil for sautéing
• 1 large onion chopped
• 3 cloves garlic minced
• 4 boneless, skinless chicken thighs diced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes or fresh chopped tomatoes
• 1 teaspoon cumin ground
• 2 tablespoons lime juice freshly squeezed
• 0.5 cup cilantro chopped
• to taste salt and pepper
• for serving tortilla chips crispy and salty

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Ladle

Method

 

1. Heat a large heavy-bottomed pot over medium heat and add oil, swirling to coat the bottom.
   
2. Add chopped onions and cook, stirring occasionally, until translucent and fragrant, about 2 minutes. The aroma should be sweet and savory.
   
3. Stir in minced garlic and cook for another 30 seconds until it becomes fragrant and slightly golden.
   
4. Add diced chicken thighs to the pot, stirring to combine, and cook until lightly browned and cooked through, about 5-7 minutes. The chicken will release its juices and turn opaque.
   
5. Pour in chicken broth and add diced tomatoes along with ground cumin. Stir well to combine all the flavors.
   
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, allowing the flavors to deepen and the chicken to become tender.
   
7. Taste the broth and adjust with salt and pepper as needed. Squeeze in fresh lime juice for brightness, stirring to combine.
8. Stir in chopped cilantro for a fresh, herbal lift, and cook for another minute to meld the flavors.
9. Use a ladle to serve the hot soup into bowls, then top each with sliced avocado and a handful of crispy tortilla chips for added crunch and creaminess.

Notes

Let the soup rest overnight for deeper flavor. Adjust lime and salt at the end for perfect brightness. Serve with extra tortilla chips and avocado slices for a satisfying crunch and creaminess.