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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
Cook Time 30 minutes
Total Time 40 minutes
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.