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Mexican Chicken Soup

A light, brothy, authentic Mexican chicken soup loaded with vegetables, herbs, and lime.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lbs bone-in chicken thighs
  • 8 cups water or chicken broth
  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 potatoes cubed
  • 1 zucchini sliced
  • 1 ear of corn cut into rounds
  • 1 jalapeño sliced, optional
  • 14.5 oz diced tomatoes
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper to taste
  • cilantro for garnish
  • lime wedges for serving

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot and sauté onions, celery, and carrots until softened.
  2. Add chicken thighs and lightly brown on both sides.
  3. Stir in garlic, cumin, oregano, and bay leaf until fragrant.
  4. Pour in broth or water and add diced tomatoes. Bring to a boil.
  5. Reduce heat and simmer for 25–30 minutes.
  6. Add potatoes, zucchini, corn, and jalapeño; simmer 15 minutes more.
  7. Remove chicken, shred it, and return to the pot.
  8. Season with salt and pepper to taste.
  9. Serve with cilantro and fresh lime juice.

Notes

Add rice to bowls before serving for a heartier meal.