Mexican Chicken Soup

This Mexican chicken soup is a hearty and deliciously filling meal prepared with peppers, onions, hominy, fire-roasted tomatoes, salsa verde and loads of flavorful spices—it's a tasty little culinary trip south of the border!

Zesty Mexican Chicken Soup For the Soul

There's nothing quite like a big, hot bowl of Mexican chicken soup to put a little pep in the step, enliven the palate, and utterly comfort the soul. This Mexican chicken soup recipe is just the thing when one's craving a bit of a culinary adventure and a hearty, filling meal.

I love to prepare this scrumptious soup when I'm craving something with a little kick, a touch of spice, and lots of love, but I don't necessarily want to spend hours at the stove cooking.

With this scrumptious homemade Mexican chicken soup, all that's needed is around twenty five minutes to whip things up before one can enjoy a south-of-the-border-inspired delectable meal.

How to Make Mexican Chicken Soup

Preparing this easy Mexican chicken soup is actually a real treat, because it's simmered up in no time at all while making the entire house smell absolutely exquisite!

It calls for a small list of highly aromatic ingredients, and those ingredients create all that lovely hearty texture and flavor which makes this soup the perfect meal.

The basic ingredients I love to use for my Mexican chicken soup recipe are an onion, Anaheim pepper, garlic, salsa verde and spices. I also love good quality canned (organic) fire-roasted tomatoes, and the texture of hominy, which gives this thick soup lots of body along with the shredded, cooked chicken that's added in.

Here's my Mexican chicken soup recipe at a glance:

1. To begin, I combine my spices in a ramekin, and keep those on hand.
2. I sweat the onion and pepper in a large soup pot until tender and fragrant, then add the spices along with the garlic, the salsa verde, the fire-roasted tomatoes and the hominy.
3. Chicken broth (or stock) is added next, and then I let it simmer gently for about 20 minutes.
4. I finish the soup with some cilantro and the cooked, shredded chicken (rotisserie is perfect for this), top with some diced avocado and tortilla strips, and enjoy!

(The full recipe is below...)

So simple, yet such a rich and hearty meal!

Recipe

Mexican Chicken Soup

by Ingrid Beer

Print Recipe

This Mexican chicken soup sure hits the spot when a hearty and comforting bowl of soup with south-of-the-border flair is what you crave!

Category: Soup
Cuisine: Mexican

Yield: Serves 6

Nutrition Info: 320 calories

Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients:

• 1 ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dry oregano
• 1 teaspoon ground coriander
• Avocado or olive oil
• 1 large onion, chopped
• 1 Anaheim chili pepper, seeds and membrane removed, and chopped
• 4 cloves garlic, pressed through garlic press
• 1 cup salsa verde (green salsa)
• 2 (14.5 ounce) cans diced, fire-roasted tomatoes with juice
• 1 (25 ounce) can hominy, drained and rinsed
• 4 cups chicken broth/stock, warm
• 3 - 4 cups cooked, shredded chicken (I used a 1 ¾ pound rotisserie chicken from the market, skin discarded)
• ¼ cup fresh cilantro leaves, chopped
• Tortilla chips, for garnish (if desired)
• Diced avocado, for garnish

Preparation:

-In a small ramekin, combine the cumin, chili powder, paprika, oregano and coriander, and set aside this spice mixture for a moment.

-Place a large soup pot over medium-high heat and drizzle in about 3-4 tablespoons of the oil; once hot, add in the chopped onion and Anaheim pepper, and saute for a few minutes until tender and translucent.

-Add in the spice mixture and the garlic and stir to incorporate; once aromatic, add in the salsa verde, the diced tomatoes, and the hominy, and stir to combine.

-Add in the chicken broth/stock, and bring the stew to a gentle simmer, simmering for 20 minutes, uncovered.

-Off the heat, stir in the cilantro and add in the shredded chicken, and stir to combine; check to see if any additional salt and pepper is needed.

-Serve with tortilla chips on the side or on top, plus some avocado, if desired.

Tips & Tidbits for Mexican Chicken Soup:

• Reach for rotisseries chicken for convenience: If you have a leftover roasted chicken, this would be perfect for this soup. Otherwise, if you don't feel like cooking up chicken separately, do what I love to do and use a good quality rotisserie chicken that's been shredded or cubed. Super convenient!
• Where to find hominy: Hominy is a type of corn kernel that is treated using a special process, and often used in Mexican cuisine. It is a bit more starchy like a potato. You can typically find hominy, which is canned, in the section of the market where Hispanic foods are found.
• Delicious salsa verde: Salsa verde is basically green salsa made with tomatillos, green chilis, garlic and onions. It's packed with flavor, and a wonderful addition to this soup. You could also substitute regular salsa in a pinch.
• Tasty toppings: Cool and creamy diced avocado is a perfect topper, along with crispy tortilla strips. You can also add a sprinkle of cheddar or jack cheese, or a dollop of sour cream.

Hungry for more hot and delicious soup recipes? Check out this Chorizo Soup, this Albondigas Soup, and this Chicken and Rice Soup!

Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!