Description
A warm, flavorful Mexican Chicken Soup made in one pot with shredded chicken, fresh vegetables, aromatic spices, and zesty lime. It’s hearty yet light, perfect for cozy dinners and weeknight meals.
Ingredients
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1 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, chopped
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1 red bell pepper, diced
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp smoked paprika
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6 cups chicken broth
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2 cups cooked chicken breast, shredded
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1 can (14 oz) diced tomatoes
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1 cup corn kernels
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1 tsp salt (or to taste)
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½ tsp black pepper
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Juice of 1 lime
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2 tbsp fresh cilantro, chopped
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and garlic; sauté until translucent and fragrant.
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Stir in carrots, celery, and bell pepper until slightly softened.
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Sprinkle in cumin, chili powder & smoked paprika; stir to coat vegetables.
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Pour in chicken broth and diced tomatoes; bring to a boil.
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Reduce heat; simmer 15 minutes.
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Add shredded chicken and corn; cook another 5–7 minutes.
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Season with salt, pepper, lime juice, and cilantro.
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Serve hot with optional toppings like avocado or tortilla strips.
Notes
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Use rotisserie chicken for a faster prep time.
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Adjust spices to taste (add jalapeños if you love heat).
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To make vegan, substitute chicken with beans and broth with vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg