This Mexican chicken soup is tender chunks of chicken with vegetables, chiles and potatoes, all in a savory tomato broth. A great way to warm up on a cold day!
Let’s talk about chicken soup. We eat a lot of it, especially during the colder months. This Mexican chicken soup is warm, comforting and totally healthy with all those great veggies in the mix! It’s a great way to jazz up an ordinary dinner.
How do you make Mexican chicken soup?
This soup starts out the way so many soup recipes do, with a mix of carrots, onion and celery as the base. The veggies are sauteed until softened and then more flavors are added into the pot.
After the veggies are ready, it’s time to add the chicken, tomatoes, green chiles, and taco seasoning. You can use any type of cooked chicken you like such as diced roasted chicken, shredded rotisserie chicken or even just leftover chicken.
Diced potatoes and chicken broth go in next, and the whole pot simmers until the potatoes are tender.
Tips for Mexican chicken soup
- The cook time on this recipe is totally dependent on the size of your potato pieces – the larger the potatoes, the longer the needs to simmer so keep them small.
- This soup is not at all spicy as written. If you like some heat, try a taco seasoning labeled hot, or add some hot sauce or crushed red pepper flakes to the broth.
- I use frozen corn because I always have some in my freezer. You can also use canned or fresh corn off the cob if you prefer.
This soup is great as-is, but I like it even better when it’s loaded up with toppings. Some of my favorite soup toppers are
- Shredded cheese
- Tortilla strips
- Sour Cream
- Chopped cilantro or green onions
Slow cooker Mexican chicken soup
It’s super easy to convert this soup to a crock pot recipe if you’d prefer to go that route. Place some raw chicken breasts in the slow cooker along with the quantities of vegetables, potatoes, broth, tomatoes, chiles and seasonings that are called for in the recipe. Cook for 3-4 hours on high or 6-8 hours on low, then shred the chicken with two forks, top with cilantro and serve.
Now that the weather has cooled off, we’re eating soup at least once a week and this Mexican chicken soup is on our regular rotation. Even the kids enjoy it, and I love that they’re getting some veggies in!
More great soup recipes
- 50 Slow Cooker Soup Recipes
- Stuffed Pepper Soup
- Hamburger Soup
- Cabbage Roll Soup
- Chicken and Wild Rice Soup
Mexican Chicken Soup
- 2 teaspoons olive oil
- 1/2 cup onion diced
- 2 stalks celery sliced
- 2 carrots peeled, halved and sliced
- 4 ounce can diced green chiles
- 2 cups cooked chicken diced or shredded
- 15 ounce can diced tomatoes do not drain
- 2 tablespoons taco seasoning
- 6 cups chicken broth
- 1 Russet potato peeled and diced
- salt and pepper to taste
- 1/2 cup corn frozen, fresh or canned
- 2 tablespoons chopped cilantro
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots and cook for 3-5 minutes or until softened.
- Add the green chiles, chicken, tomatoes, and taco seasoning to the pot, along with salt and pepper to taste. Stir to combine.
- Add the chicken broth and potato. Bring to a simmer.
- Cook for 20-25 minute or until potatoes are tender. Stir in the corn.
- Cook for 2-3 more minutes, then top with cilantro and serve.