One-Pot Mexican Chicken Soup Recipe
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One-pot Mexican chicken soup is full of amazing flavor and so easy to make! A great way to use up leftover or rotisserie chicken, and it only takes about 30 minutes to make from start to finish. Perfect for busy evenings and chilly days.
How to Make This Recipe
Sauté the Veggies
Add onion, carrots, and celery to hot oil in a large Dutch oven and sauté everything for about 10 minutes, until all the vegetables have softened and the onions are translucent. At that point, toss in the minced garlic and sauté it until it’s nice and fragrant.
Stock and Spices
Pour 1 quart of chicken stock into the pot and deglaze the pan, then add the crushed tomatoes, jalapeño, and spices. Stir it all together, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Add the Chicken
After 15 minutes, toss in the shredded chicken. Continue simmering the soup until the chicken is nice and hot.
Garnish and Serve
Stir in cilantro, then ladle the soup into serving bowls. Garnish each bowl however you’d like – I usually go for tortilla strips, diced avocado, lime wedges, and sometimes a little cheese for good measure. Serve and enjoy!
What I Love About This Recipe
- Mexican chicken soup is full of great flavors! Fresh veggies, crushed tomatoes, a little jalapeño, cumin, coriander, and a little salt. Oh, and don’t forget the chicken and cilantro!
- If you love an easy recipe, this is the recipe for you! It’s a one-pan meal which you know we love, and you can use leftover or rotisserie chicken instead of cooking chicken specifically for the soup. Easy prep and easy cooking mean easy clean-up!
- It only takes about 30 minutes to make up a batch of Mexican chicken soup, so it’s perfect for busy evenings or low-energy days.
Nutrition Information
Fiber: 4g
Sugar: 6g
Net Carbs: 12g
Vitamin A: 2886 IU
Vitamin C: 11mg
Calcium: 79mg
Iron: 4mg
Frequently Asked Questions
- Can you freeze Mexican chicken soup?
Yes, you can! Prepare the soup as written, then let it cool completely. Transfer it to an airtight container, then place it in the freezer. It’ll keep up to 2 months! Just defrost it in the fridge overnight then reheat it on the stove or in the microwave.
Other Easy Soup Recipes You’ll Love
… (list of other soup recipes)
Conclusion
This one-pot Mexican chicken soup is a delicious and easy meal option that’s perfect for a quick weeknight dinner. With its flavorful combination of chicken, vegetables, and spices, it’s sure to become a family favorite. Try it out and let me know what you think!
