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A pot of Mexican chicken soup with colorful veggies and potatoes, all topped with cilantro.
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Mexican Chicken Soup

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!
Course Soup
Cuisine Mexican
Keyword mexican chicken soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 300kcal
Author Sara Welch

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 300kcal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 496mg | Potassium: 1125mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5570IU | Vitamin C: 45.8mg | Calcium: 101mg | Iron: 3.6mg