Mexican Chicken Soup
This Mexican Chicken Soup recipe makes 10-12 generous servings.
Servings: 10 servings
Calories: 159kcal
Ingredients
- 2 Tablespoon olive oil
- 1 onion diced
- 2 stalks celery sliced
- 2 carrots
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 Tablespoon chili powder, (or more) depending oh how spicy you like it
- 1/2 teaspoon smoked paprika
- 28 ounce can Peeled diced tomatoes with juice
- 6 cups chicken broth homemade or canned
- 2 cans pinto beans drained and rinsed
- 2 4 ounce cans mild green chiles (or spicy green chilies)
- 3 cups corn fresh or frozen
- 3 cups chicken breast (or thigh meat, shredded or diced)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over a medium heat until shimmering. Sauté onions, carrots, and celery until translucent, 5 minutes or so.
- Add garlic, cumin, oregano and chili powder and sauté another minute or two.
- Add tomatoes, broth, beans and chilies. Bring to a boil and then reduce heat and simmer until veggies are tender, about 15-20 minutes.
- Add corn and shredded chicken and cook another 10 minutes or until corn is cooked and chicken is hot.
- Serve with strips of corn tortillas or chips, sliced green onions, cilantro, cheese and sour cream.
Notes
Condiments to serve with Mexican chicken soup can include, but are not limited to:
- shredded cheese; cheddar, Monterey jack, cotija or fresh Mexican cheese.
- chopped green or white onions
- additional chopped or sliced chiles
- sour cream
- guacamole
- Tortilla strips or chips
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 17g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 1043mg | Potassium: 594mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2527IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg