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.

Course Soup

Cuisine Mexican

Keyword how to make Mexican chicken soup, Mexican chicken soup recipe, Mexican soup with chicken

Prep Time 15

Cook Time 30

Servings servings

Calories 339kcal

Author Beth Pierce

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.

Nutrition