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brothy soup in a white bowl with shredded chicken, tomatoes, diced avocado, crumbled cheese and cilantro

Quick & Easy Mexican Chicken Soup

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 9 cups (4 servings) 1x
  • Category: Soup
  • Method: stove top
  • Cuisine: Mexican
  • Diet: Gluten Free


This Mexican Chicken Soup is brothy, flavorful and so easy to make. Featuring a humble list of ingredients, this soup will surprise you with how flavorful and comforting it is. Not to mention how quickly and easily it comes together! Finish with a bit of Cotija cheese for the ultimate bowl of soup.


  • 4 pound bone-in, skin-on chicken thighs (1 ½2 pounds total)
  • Kosher salt and black pepper
  • 1 teaspoon olive oil
  • 1 large white onion, diced (about 2 cups)
  • 1 large or 2 small jalapeños, minced (½ cup)
  • 4 large garlic cloves, chopped
  • 2 tablespoons minced fresh oregano or 1 heaping tablespoon dried oregano
  • 1 28-ounce can diced tomatoes and their juices
  • ¾ cup chopped fresh cilantro
  • 1 avocado, diced, optional
  •  ¾ cup crumbled Cotija or feta cheese, optional
  • Lime wedges, optional


  1. Pat chicken thighs dry; season with salt and pepper. Heat oil in a large Dutch oven or pot over medium-high until shimmering. Add chicken, skin-side down, and cook until golden brown, 6 minutes, flip and continue to cook until browned on second side, about 4 minutes. Transfer chicken to plate; set aside.
    crispy fried chicken thighs on a large white plate.
  2. Reduce heat to medium, add onions and stir to coat; season with 1 teaspoon salt. Cook, covered, until softened and starting to brown, about 8 minutes, stirring occasionally. Stir in jalapeño, garlic and oregano; cover and cook until fragrant, 2 minutes, stirring halfway through.
    cooked diced onions in a large pot
  3. Increase heat to medium-high. Add 4 cups water, scraping up any browned bits. Add tomatoes and their juices and browned chicken to pot. Bring to a boil over high then reduce to a simmer over medium; cook until chicken is cooked through, about 8 minutes.
    tomato broth in a large pot
  4. Transfer chicken to a plate and let cool. Once chicken is cool enough to handle, remove and discard chicken skin and bones, shred meat and return to pot. Stir in cilantro and season soup with salt and pepper to taste.
    shredded chicken and cilantro on top of a tomato broth in a large pot
  5. Serve soup with avocado, crumbled Cotija and lime wedges.


  • Serving Size: 2 ¼ cups soup (no toppings)
  • Calories: 193
  • Sugar: 5.5g
  • Sodium: 1000mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 95mg

Keywords: mexican soup, mexican soup recipe, chicken tomato soup

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