Ah, the joys of cozy comfort food! Picture this: a chilly evening, the kind where the wind sneaks its way through every crack and crevice.
It’s on such nights that my thoughts—and maybe yours too—drift towards something warm, nourishing, and oh-so-satisfying. Enter the Hearty Mexican Chicken Soup. It’s like a warm hug in a bowl, brimming with vibrant flavors that dance on your tongue and a comforting aroma that fills the entire house.
And honestly, who doesn’t love a recipe that gives you options? Whether you’re watching your carbs or just want to throw everything into a crockpot and forget about it—this soup’s got you covered. I’ve always had a soft spot for Mexican cuisine—it’s the kind of food that brings people together, don’t you think?
Like that time my friend and I got caught in the rain and stumbled into a tiny Mexican restaurant. The soup we had was life-changing, almost magical. Now, every spoonful of this recipe takes me back to that moment.
So, grab your ladle and let’s create some memories with this soul-soothing dish!
Steps
- Heat olive oil in a large saucepan over medium-high heat until it shimmers. Add chopped onion, carrots, and celery, cooking for about 5 minutes until the vegetables soften.
- Add minced garlic and stir until it becomes fragrant, approximately 30 seconds. Pour in the broth, tomatoes with their juice, jalapeño, cumin, and coriander, and mix well.
- Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes. Add the shredded chicken and cilantro if desired, then season with salt and pepper to taste.
- Serve the soup hot, offering toppings like cheese, sour cream, avocado, and tortilla chips or any other favorites you like.
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Chicken broth
- Tomatoes with juice
- Jalapeño
- Ground cumin
- Ground coriander
- Shredded chicken
- Fresh cilantro (optional)
- Salt, to taste
- Pepper, to taste
- Optional toppings: cheese, sour cream, avocado, tortilla chips, or other preferred garnishes
Nutritional Values
Calories: 936kcal | Carbohydrates: 42g | Protein: 114g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 318mg | Sodium: 5712mg | Potassium: 3186mg | Fiber: 12g | Sugar: 18g | Vitamin A: 31488IU | Vitamin C: 138mg | Calcium: 312mg | Iron: 12mg
FAQ
- Can I make this soup without leftover chicken?
- Yes, you can still make this soup without leftover chicken. Simply poach chicken breasts, and they will be ready by the time you need to add them to the soup.
- What can I use if I don’t like cilantro?
- If you’re not a fan of cilantro, you can omit it entirely or replace it with a pinch of Mexican oregano.
- How can I store the leftover soup?
- You can keep the leftover soup in the refrigerator, covered, for up to four days. For longer storage, freeze it in freezer-safe containers for up to two months and thaw it overnight in the refrigerator before reheating.
- What toppings work well with Mexican Chicken Soup?
- Popular toppings for this soup include sour cream, cheese, sliced avocado, cilantro, fresh lime juice, hot sauce, chili powder, sliced fresh chiles, tortilla strips, and even a handful of shredded lettuce.
- Can I make a vegetarian version of this soup?
- Certainly! You can create a vegetarian version by leaving out the chicken and adding more vegetables like zucchini, cubed potatoes, and corn. For an authentic touch, add corn still on the cob cut into chunks.
Tips
- Enhance with Extra Ingredients: If you’re running low on shredded chicken, expand the soup by adding black beans or more vegetables like corn, potatoes, or zucchini. Leftover cooked rice, such as Mexican rice, can also be a delightful addition.
- Customize Your Toppings: Elevate the flavor of your soup by incorporating toppings like sour cream, cheese, sliced avocado, cilantro, fresh lime juice, hot sauce, chili powder, fresh chiles, or tortilla strips. Even a handful of crisp shredded lettuce can add a refreshing crunch.
- Storage and Freezing Tips: Leftover soup can be stored in the refrigerator for up to four days. For longer storage, freeze the soup in freezer-safe containers for up to two months. Thaw it in the fridge overnight before reheating.
- Versatile Variations: Transform this dish into a vegetarian Mexican vegetable soup by skipping the chicken and adding a variety of vegetables like zucchini, cubed potatoes, and corn. For a different twist, substitute shredded chicken with turkey meatballs to create a delicious albondigas soup.
Equipment
- Large Saucepan – Essential for cooking the soup.
- Garlic Press – Useful for efficiently mincing garlic.
- Chef’s Knife – For chopping vegetables and other ingredients.
- Cutting Board – To safely cut and prepare ingredients.
- Ladle – For serving the soup into bowls.
