My neighbor Maria taught me how to make this Mexican Chicken Soup on a rainy afternoon last fall, and it’s been my go-to comfort meal ever since. The aroma of simmering chicken with cumin and fresh vegetables fills my kitchen and instantly makes everything feel better.
I love how this soup brings together simple ingredients to create something truly special.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
For another hearty soup that’s perfect for weeknight dinners, try my Creamy Chicken Soup Recipe.
Why You’ll Love This Mexican Chicken Soup Recipe
This soup has become my family’s most requested meal during cold weather, and for good reason. It’s packed with tender chicken, colorful vegetables, and aromatic spices that create layers of flavor in every spoonful.
The best part is how customizable it is with toppings. My kids love piling on the cheese and tortilla chips, while my husband goes heavy on the avocado and lime.
This recipe is incredibly forgiving and perfect for beginner cooks. You simply can’t mess it up.
Here’s what makes this soup so special:
- Deeply comforting and nourishing – The slow-simmered broth becomes rich and flavorful, perfect for chilly evenings or when you’re feeling under the weather
- Budget-friendly – Uses affordable chicken pieces and simple vegetables that you probably already have in your kitchen
- Freezer-friendly – Makes a large batch that you can freeze for quick meals later
- Naturally healthy – Packed with protein and vegetables without any heavy cream or excess calories
- Quick to customize – Each person can add their favorite toppings to make it their own
Ingredients
This traditional Mexican Chicken Soup relies on fresh, wholesome ingredients that come together to create a deeply satisfying bowl. I’ve tried many variations over the years, and this combination always delivers the best results.
For the Soup:
- 2 pounds (900g) chicken drumsticks and thighs, bone-in and skin-on
- 10 cups (2.4L) water
- 1 large white onion, quartered (reserve ¼ for later)
- 1 whole head of garlic, top cut off to expose cloves
- 3 bay leaves
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 teaspoons chicken bouillon (optional, for extra flavor)
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and cubed
- 2 ears of corn, cut into 3-inch pieces (or 1 cup frozen corn)
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 can (14.5 oz/411g) diced tomatoes with juice
- ½ cup fresh cilantro, chopped
- 3 green onions, chopped
- 1 teaspoon dried Mexican oregano
For Serving:
- 2 ripe avocados, diced
- Fresh lime wedges
- Tortilla chips
- Shredded Mexican cheese blend
- Additional fresh cilantro
- Sliced radishes
- Sour cream (optional)
You might also love my Chicken Soup Recipe for a classic American-style version.
Kitchen Equipment Needed
Having the right equipment makes this soup come together smoothly, though you don’t need anything fancy. I use my trusty Dutch oven every single time.
- Large Dutch oven or soup pot (7-8 quart capacity)
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Tongs for handling chicken
- Vegetable peeler
- Measuring cups and spoons
- Large slotted spoon for skimming foam
Another comforting soup to try is my Cream of Chicken Soup Recipe.
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that really make a difference in both the cooking process and the final result. These aren’t necessary, but they do make things easier.
1. Le Creuset 7.25-Quart Round Dutch Oven
I’ve been using my Le Creuset for this soup for years, and it distributes heat so evenly that nothing sticks to the bottom. The heavy lid traps moisture perfectly, creating that rich, flavorful broth that makes this soup so special.
2. Knorr Caldo de Pollo Bouillon
This authentic Mexican chicken bouillon adds an incredible depth of flavor that plain chicken broth just can’t match. I keep several jars in my pantry because it’s become essential for all my Mexican soups and rice dishes.
3. Wusthof Classic 8-Inch Chef’s Knife
A sharp knife makes prepping all those vegetables so much faster and safer. This knife glides through chicken, potatoes, and everything else with minimal effort, cutting my prep time in half.
4. OXO Good Grips Stainless Steel Ladle
This ladle has the perfect depth for serving soup without spilling, and the angled handle makes it easy to reach into deep pots. The measurement markings are surprisingly useful when I’m trying to portion out servings.
If you love hearty soups, check out my Lentil Soup Recipe next.
Step-by-Step Instructions: How to Make Mexican Chicken Soup
Follow these detailed steps to create a pot of authentic Mexican Chicken Soup that tastes like it came straight from a Mexican kitchen. I’ve included all the little tips and tricks I’ve learned along the way.
1. Prepare the Chicken Broth Base
- Rinse the chicken pieces under cold water and pat them dry with paper towels
- Place the chicken drumsticks and thighs in your large Dutch oven or soup pot
- Add 10 cups of water, making sure the chicken is fully submerged
- Add three-quarters of the quartered onion (save the remaining quarter for later), the whole head of garlic with the top cut off, bay leaves, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of ground cumin, and the chicken bouillon if using
- Stir everything gently to distribute the seasonings
- Place the pot over medium-high heat and bring to a rolling boil
- Once boiling, reduce the heat to medium-low to maintain a gentle simmer
- Use a large spoon to skim off any foam or scum that rises to the surface during the first 10 minutes of cooking (this keeps your broth clear and clean-tasting)
- Cover the pot partially, leaving a small gap for steam to escape, and let it simmer for 25-30 minutes until the chicken is cooked through
2. Add the First Round of Vegetables
- After the chicken has simmered for 25-30 minutes, the meat should be tender and cooked through
- Finely chop the reserved quarter onion and add it to the pot
- Peel your carrots and slice them into ½-inch rounds, then add them to the soup
- Chop the celery stalks into ½-inch pieces and add them as well
- Stir in the chopped fresh cilantro, sliced green onions, and dried Mexican oregano
- Add the can of diced tomatoes with all their juice
- Let this mixture simmer uncovered for 15 minutes, allowing the vegetables to begin softening and the flavors to meld together
3. Add Potatoes and Corn
- Peel your potatoes and cut them into 1-inch cubes (uniform size helps them cook evenly)
- Add the potato cubes to the soup
- If using fresh corn, cut each ear into 3-4 thick rounds and add them to the pot (if using frozen corn, wait to add it with the zucchini in the next step)
- Continue simmering for 10-15 minutes until the potatoes are fork-tender but not falling apart
- Stir occasionally to prevent anything from sticking to the bottom
4. Add the Final Vegetables
- Slice the zucchini into ½-inch thick rounds
- Trim the green beans and cut them into 2-inch pieces
- Add both the zucchini and green beans to the soup (add frozen corn here if you’re using it instead of fresh)
- Simmer for another 10-12 minutes until the zucchini is tender but still has a slight bite and the green beans are crisp-tender
- Avoid overcooking at this stage or your vegetables will become mushy
5. Finish the Soup
- Using tongs, carefully remove all the chicken pieces from the pot and place them on a large plate or cutting board
- Remove and discard the whole garlic head and bay leaves
- Let the chicken cool for 5-10 minutes until you can handle it comfortably
- Remove and discard the skin and bones from the chicken pieces
- Shred the chicken meat into bite-sized pieces using two forks or your hands
- Return all the shredded chicken to the pot
- Taste the broth and adjust the seasoning with more salt and pepper if needed
- Let the soup simmer for another 5 minutes so the shredded chicken can absorb the flavorful broth
6. Serve
- Ladle the hot soup into large bowls, making sure each serving has a good mix of chicken, vegetables, and broth
- Let each person customize their bowl with their choice of toppings: diced avocado, a generous squeeze of fresh lime juice, crumbled tortilla chips, shredded cheese, extra cilantro, sliced radishes, and a dollop of sour cream
- Serve immediately while piping hot with warm tortillas on the side
For more comforting dinner ideas, try my Shepherds Pie Recipe.
Tips for The Best Mexican Chicken Soup
Over the years, I’ve learned some tricks that elevate this soup from good to absolutely incredible. These little details make all the difference in creating authentic flavor and perfect texture.
My Essential Tips:
- Don’t skip the skin and bones – Using bone-in, skin-on chicken pieces creates a much richer, more flavorful broth than boneless chicken ever could. The bones add body and the skin adds depth.
- Skim the foam consistently – Taking the time to remove that foam during the first 10 minutes of simmering results in a crystal-clear, clean-tasting broth that looks as good as it tastes.
- Add vegetables in stages – This prevents some vegetables from becoming mushy while others are still undercooked. Harder vegetables like carrots and potatoes go in first, tender ones like zucchini go in last.
- Use whole garlic – Cooking the entire head of garlic with the top cut off infuses the broth with mellow, sweet garlic flavor without overpowering it. Remove it before serving.
- Squeeze lime just before eating – Fresh lime juice brightens all the flavors, but it should be added at the last moment to preserve its vibrant citrus notes.
- Let the soup rest – If you have time, let the finished soup sit for 15-20 minutes off the heat before serving. This allows all the flavors to marry beautifully.
- Cut vegetables uniformly – Consistent sizing ensures everything cooks at the same rate and looks more professional in the bowl.
- Don’t rush the simmer – Low and slow is the secret to developing deep flavor. Boiling too hard will make the broth cloudy and the chicken tough.
- Save the bones – After removing the meat, save the bones in a freezer bag to make another batch of chicken stock later.
- Make it ahead – This soup actually tastes better the next day after the flavors have had time to develop overnight in the refrigerator.
What to Serve with Mexican Chicken Soup
This soup is hearty enough to be a complete meal on its own, but I love pairing it with a few complementary sides to make it feel extra special. Here are my favorite accompaniments.
Perfect Pairings:
- Warm corn or flour tortillas – essential for soaking up every last drop of that delicious broth
- Mexican Street Corn – adds a sweet, creamy contrast to the savory soup
- Spanish rice or Mexican rice – my family loves putting a scoop in the bottom of their bowl before ladling in the soup
- Guacamole with crispy tortilla chips for dipping between spoonfuls
- Healthy Cornbread – a slightly sweet accompaniment that complements the spicy, savory soup
- Fresh pico de gallo or salsa verde on the side for those who want extra heat
- Broccoli Salad provides a cool, crunchy contrast to the hot soup
- Refried beans with melted cheese – perfect for spreading on warm tortillas
- Deviled Eggs – surprisingly good alongside this soup
- Quesadillas made with leftover cheese and tortillas
- Elote (Mexican street corn on the cob) brushed with mayo, cheese, and chili powder
Variations of Mexican Chicken Soup
While I love the traditional version, sometimes it’s fun to switch things up based on what I have on hand or what my family is craving. These variations have all been tested and approved in my kitchen.
Delicious Ways to Customize:
- Tortilla Soup Style – Add crispy tortilla strips directly to the soup along with a can of black beans. Top with shredded cheese and let it melt into the hot broth.
- Creamy Version – Stir in ½ cup of heavy cream or Mexican crema during the last 5 minutes of cooking for a richer, more indulgent soup.
- Spicy Kick – Add 1-2 diced jalapeños or serrano peppers when you add the first round of vegetables. For even more heat, include a chipotle pepper in adobo sauce.
- Pozole-Style – Replace the potatoes with 2 cans of hominy (drained and rinsed) for that traditional pozole texture and flavor.
- Chicken and Rice – Add 1 cup of long-grain white rice when you add the potatoes. You may need an extra cup of water to account for absorption.
- Rotisserie Chicken Shortcut – Skip cooking the chicken and use a store-bought rotisserie chicken. Just simmer the vegetables in chicken broth and add the shredded rotisserie chicken at the end.
- Vegetarian Version – Omit the chicken entirely and add 2 cans of black beans, 2 cans of pinto beans, and extra vegetables like butternut squash or sweet potatoes. Use vegetable broth instead of water.
- Instant Pot Method – Add all ingredients except the zucchini and green beans to your Instant Pot. Cook on high pressure for 20 minutes, then quick release. Add the tender vegetables and simmer on sauté mode for 5 minutes.
- Extra Veggie Loaded – Toss in diced bell peppers, chopped cabbage, or cubed butternut squash for additional nutrition and color.
- Lime and Cilantro Heavy – Double the cilantro and add extra lime zest to the broth for a brighter, more herbaceous version.
For another variation on chicken soup, try my Chicken Chowder Recipe.
Storage and Reheating
This soup stores beautifully and actually improves with time, making it perfect for meal prep. I always make a double batch so I have plenty for the freezer.
Storage Guidelines:
- Refrigerator Storage – Let the soup cool completely to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4-5 days. The flavors will continue to develop and deepen.
- Freezer Storage – This soup freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of space at the top for expansion. Freeze for up to 3-4 months. I like to freeze individual portions for quick lunches.
- Separate the Toppings – Never freeze the soup with toppings like avocado, tortilla chips, or sour cream. These should always be added fresh when serving.
- Reheating from Refrigerated – Transfer the soup to a pot and reheat over medium heat, stirring occasionally, until it reaches a simmer. This usually takes about 10 minutes.
- Reheating from Frozen – For best results, thaw the soup overnight in the refrigerator, then reheat on the stovetop. If you’re in a hurry, you can reheat from frozen over low heat, stirring frequently and adding a splash of water if needed.
- Microwave Reheating – Place a single serving in a microwave-safe bowl and heat in 2-minute intervals, stirring between each interval, until piping hot.
- Refreshing Leftovers – When reheating, add a squeeze of fresh lime juice and a handful of fresh cilantro to brighten up the flavors.
- Thickening Over Time – The soup may thicken as it sits because the vegetables continue to absorb liquid. Simply add a bit of water or chicken broth when reheating to reach your desired consistency.
Check out my Tomato Soup Recipe for another soup that stores well.
Nutritional Facts
Per serving (approximately 1½ cups, without toppings):
- Calories: 285
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 920mg
- Total Carbohydrates: 22g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 24g
- Vitamin A: 95% DV
- Vitamin C: 35% DV
- Calcium: 6% DV
- Iron: 12% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes. Toppings like avocado, cheese, and sour cream will increase the calorie and fat content.
For a lighter option, try my Asparagus Soup Recipe.
Health Benefits of Key Ingredients
This soup isn’t just delicious, it’s also packed with nutrients that support your overall health. I feel good serving this to my family knowing it’s nourishing their bodies.
Nutritional Powerhouses:
- Chicken – Excellent source of lean protein that helps build and repair muscles. It’s also rich in B vitamins, particularly niacin and B6, which support energy metabolism and brain health.
- Carrots – Loaded with beta-carotene, which your body converts to vitamin A for healthy vision, immune function, and skin health. They also provide fiber for digestive health.
- Celery – Contains antioxidants and anti-inflammatory compounds that may help lower blood pressure. It’s also very low in calories while providing vitamins K and C.
- Potatoes – Good source of potassium, vitamin C, and vitamin B6. They provide sustained energy through complex carbohydrates.
- Zucchini – Low in calories but high in antioxidants like lutein and zeaxanthin. It’s also a good source of vitamin C and manganese.
- Green Beans – Packed with vitamins A, C, and K, plus folate and fiber. They support bone health and provide antioxidant protection.
- Cilantro – Rich in antioxidants and may help support healthy digestion. Some studies suggest it can help remove heavy metals from the body.
- Garlic – Contains allicin, a compound with powerful anti-inflammatory and immune-boosting properties. It may help reduce cholesterol and blood pressure.
- Cumin – This warming spice aids digestion and is rich in iron. It has antimicrobial properties and may help regulate blood sugar.
- Avocado – Provides heart-healthy monounsaturated fats, fiber, and potassium. It helps your body absorb fat-soluble vitamins from the vegetables.
- Lime – High in vitamin C, which boosts immune function and helps your body absorb the iron from the chicken and vegetables.
FAQs About Mexican Chicken Soup
Over the years, I’ve gotten lots of questions about this recipe from friends and family. Here are the most common ones with my tried-and-true answers.
1. Can I use boneless, skinless chicken breasts instead of drumsticks and thighs?
Yes, you can, but the soup won’t be quite as flavorful. Bone-in, skin-on pieces create a richer broth with more depth.
If you do use chicken breasts, add them whole to the broth and reduce the initial simmering time to 20 minutes to prevent them from becoming dry. Then remove, shred, and return to the pot.
2. How can I make this soup spicier?
There are several ways to add heat to this soup. You can add diced jalapeños or serrano peppers when sautéing the vegetables, stir in a tablespoon of your favorite hot sauce, or add a chipotle pepper in adobo sauce for smoky heat.
My husband likes to add sliced fresh jalapeños as a topping so everyone can control their own heat level.
3. Can I make this in a slow cooker?
Absolutely! Add the chicken, water, onion, garlic, bay leaves, spices, and all vegetables except the zucchini and green beans to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
About 30 minutes before serving, remove the chicken to shred it, then return it to the pot along with the zucchini and green beans. Cook for the final 30 minutes until the tender vegetables are cooked through.
4. What’s the difference between this soup and chicken tortilla soup?
Mexican Chicken Soup (Caldo de Pollo) is typically a clearer broth-based soup with chunks of vegetables and chicken, while chicken tortilla soup often has a tomato-based broth that’s slightly thicker and is always served with crispy tortilla strips. Tortilla soup usually includes black beans and has more of a southwestern flavor profile.
This traditional Mexican soup is lighter and focuses more on the vegetables and clean chicken flavor.
5. Can I add rice or beans to this soup?
Yes, both are delicious additions! For rice, add 1 cup of long-grain white rice when you add the potatoes, and increase the water by 1 cup.
For beans, add 1-2 cans of drained and rinsed black beans or pinto beans during the last 10 minutes of cooking. Some Mexican families traditionally serve the soup with a scoop of rice already in the bowl.
For more soup recipes, check out my Egg Drop Soup Recipe.
Final Thoughts
This Mexican Chicken Soup has become so much more than just a recipe in my kitchen. It’s a reminder of that wonderful afternoon when Maria shared her family’s tradition with me.
Every time I make it, my house fills with those same comforting aromas, and I’m transported back to her cozy kitchen. I hope this soup brings as much warmth and joy to your table as it has to mine.
Don’t be afraid to make it your own with different vegetables or spice levels. The beauty of this soup is how adaptable it is to whatever you have on hand or whatever your family loves.
Give it a try this week and let me know what you think in the comments below!
Recommended:
- Sausage Lentil Soup Recipe
- Chicken Corn Chowder Recipe
- Red Lentil Soup Recipe
- Corn Chowder Recipe
- Manhattan Clam Chowder Recipe
- Avgolemono Soup Recipe
- Matzo Ball Soup Recipe
- Easy Chicken Noodle Soup Recipe
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