Mexican Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 to 10 servings 1x
- Category: Soups
- Cuisine: Mexican or Southwestern
Ingredients
- 1 tablespoon oil
- 1 large or two medium yellow onions, diced
- 2 stalks celery, diced
- 2 to 3 large carrots, peeled, then sliced 1/4″ thick
- 1 large jalapeño, finely diced, optional
- 7 to 8 cups chicken broth, divided (I always add about a tablespoon of Knorr’s chicken broth, too)
- 2 boneless skinless chicken breasts or equivalent of boneless skinless thighs (12 to 14 ounces total)
- 1 large (29-ounce) can of whole tomatoes and juices (crush tomatoes by hand before adding) or sub in a small can of tomatoes and a can of Rotel
- 1 large poblano (preferably roasted, skin and seeds removed) or a small can of green chiles (omit if using Rotel)
- 1 teaspoon or to taste oregano (preferably Mexican)
- a teensy tiny pinch of ground cloves, optional
- 1 1/2 cups frozen corn or 1 can, drained
- 10 to 12 green beans (a handful), cut into 1″ pieces
- 1 small zucchini, cut in half and not quite 1/2″ thick, optional
Instructions
Place oil in a large soup pot, heat to medium-high, and add the onion, celery, and carrots. If using jalapeno, add now, as well. Cook, stirring often, until the onions and celery have softened.
Add the chicken broth, starting with seven cups (save the final cup to add at the end if desired). Add the chicken and bring to a good simmer. Maintain simmer for about 20 minutes, until the chicken is cooked through. Remove the chicken and set it aside to cool until it can be handled.
In the meantime, add the large can of tomatoes and poblanos or green chiles (or the small can of tomatoes and Rotel if using). Add the oregano and clove (be very careful with the cloves, it can take over if too much is used) and simmer about 10 minutes.
Shred the chicken and add it back in. Add the corn, green beans, and zucchini, and simmer for an additional few minutes until the beans and zucchini are tender. If you’d like the soup brothier, add the last cup of chicken stock.
Find it online: https://frugalhausfrau.com/2026/01/17/mexican-chicken-soup/