Transform your leftover chicken into a vibrant and soul-soothing Mexican Chicken Soup, a recipe that’s not only quick to whip up but also a cure for all – whether you’re battling a cold or the dreary Monday blues.
Bursting with bold flavors from fresh vegetables, jalapeño, and aromatic spices like cumin and coriander, this soup brings a hint of Mexican cuisine right to your bowl. Topped with shredded cheese, sour cream, avocado, and tortilla chips, each serving is customizable to suit your taste.
Dive into this comforting bowl that promises to lift your spirits and tantalize your taste buds.
How to Prepare Mexican Chicken Soup
- Sauté Vegetables: Heat the olive oil in a large saucepan over medium-high heat until it shimmers. Add the chopped onion, carrots, and celery, cooking and stirring occasionally until they soften, about 5 minutes.
- Add Garlic and Spices: Mix in the minced garlic, letting it become fragrant, which takes about 30 seconds. Then, stir in the chicken broth, undrained crushed tomatoes, minced jalapeño, ground cumin, and coriander, combining everything well.
- Simmer Soup: Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
- Incorporate Chicken and Cilantro: Add the diced or shredded cooked chicken to the soup along with chopped cilantro (if using). Season the soup with salt and freshly ground black pepper to taste.
- Serve with Toppings: Ladle the soup into bowls and serve with an array of toppings such as shredded cheddar cheese, sour cream, diced avocado, and tortilla chips for a personalized touch.
Mexican Chicken Soup
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium onion
- 3 carrots
- 3 ribs celery
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 can crushed tomatoes
- 1 jalapeño pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups cooked chicken
- 2 tablespoons fresh cilantro
- Salt and freshly ground black pepper
For serving:
- shredded cheddar cheese
- sour cream
- avocado peeled
- tortilla chips
Instructions
- Start with Veggies: In a sizable saucepan, warm the olive oil over a medium-high flame until it shimmers. Toss in the onion, carrots, and celery, sautéing until they're softened, which should take about 5 minutes.
- Garlic and Seasonings: Quickly stir in the garlic and wait until its aroma is released, about 30 seconds. Follow by adding the chicken broth, crushed tomatoes with their juice, jalapeño, cumin, and coriander into the saucepan.
- Let it Simmer: Increase the heat to bring the soup to a boil, then reduce to a simmer, leaving it uncovered for 20 minutes to intensify the flavors.
- Add Chicken and Cilantro: Stir the cooked chicken and optional cilantro into the soup. Adjust the seasoning with salt and pepper according to your preference.
- Garnish and Enjoy: Serve the soup in bowls, complemented with shredded cheddar cheese, sour cream, diced avocado, and tortilla chips for a customizable and satisfying finish.
How to Store Mexican Chicken Soup
To store the Mexican Chicken Soup, allow it to cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days, making it a fantastic make-ahead meal for quick lunches or dinners. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over medium heat until hot. It’s best to add fresh toppings like avocado and tortilla chips after reheating to maintain their texture and flavor.
