Mexican Chicken Soup
This quick and easy Mexican Chicken Soup is bursting with flavor from onions, carrots, celery, jalapenos, and tomatoes all in a tomato based broth seasoned with cumin, paprika, cayenne, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and chopped
- 2 ribs celery chopped
- 1 jalapeno minced, vein and seeds removed
- 4 cloves garlic minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 6 cups low sodium chicken broth
- 15 ounces crushed tomatoes
- 15 ounces fire roasted tomatoes
- 1 (15 ounce) can corn drained
- 1 tablespoon brown sugar
- ¼ cup fresh cilantro chopped
- 1 rotisserie chicken shredded (about 3 cups)
- Kosher salt and fresh ground black pepper
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft stirring several times.
- Reduce the heat to low and add the jalapeno, garlic, cumin, oregano, paprika, and cayenne pepper cooking for 1-2 minutes while stirring constantly.
- Stir in the chicken broth, crushed tomatoes, fire roasted tomatoes, corn, and brown sugar. Increase the heat to medium-high and bring the soup to a boil. Reduce it to a simmer and cook until the carrots are tender.
- Stir in the cilantro and shredded chicken. Season with kosher salt and fresh ground black pepper. Stir to warm for a couple of minutes.
Keywords: how to make Mexican chicken soup, Mexican chicken soup recipe, Mexican soup with chicken
Find it online: https://www.smalltownwoman.com/mexican-chicken-soup/