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Mexican Chicken Soup Recipe

4.75 from 8 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Yield 9 cups (4 servings)
Category Soup
Cuisine Mexican
Author Lauren Grant

Description

A delicious and healthy Mexican Chicken Soup made all in one pot, in 45 minutes and with 10 simple and affordable ingredients. This Mexican chicken tomato soup has shredded chicken thighs, tomatoes, jalapeños and onion and can be made stovetop or hands-free in the slow cooker.

Ingredients

  • 4 pound bone-in, skin-on chicken thighs (1 ½–2 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

Instructions

Stove Top Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve soup with avocado, crumbled Cotija and lime wedges.

Slow-Cooker Instructions

  • Pat chicken thighs dry; season with salt and pepper. Heat oil in a large skillet 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.
  • Add onion to reserved drippings in skillet, cover and cook until softened. Then stir in jalapeño, garlic and oregano and cook until fragrant.
  • Transfer cooked onion mixture and browned thighs to a 5 or 6-quart slow cooker. Stir in water and tomatoes with their juices and cook, covered, on low for 8 hours or high for 4 hours.
  • When ready to serve, remove thighs and set aside until cool enough to handle. Remove and discard skin, then shred meat. Discard bones.
  • Stir shredded chicken and cilantro into soup; season to taste with salt and pepper.

Equipment

Video

Notes

I don't recommend using chicken breast in place of the thighs. But if you do, cook and shred the breast ahead of time. Use 2 tablespoons olive oil to cook the onions (instead of chicken drippings), and add the cooked chicken to the soup as directed. 
Storage: 
  • Most soups get better with a day or so marinating in the fridge. Store leftover soup in an airtight container in the refrigerator for up to 1 week. 
  • For longer storage, freeze Mexican Chicken Soup for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat on the stove until piping hot. 
Tips: 
  • You can use shredded rotisserie chicken instead of chicken thighs for a quicker version. Just add the shredded meat 5 to 10 minutes before serving to warm through. 
  • For a smokier version, add 1 to 2 chipotles in adobo. Be sure to remove the seeds for a mild soup. 
  • Feel free to add more veggies as well. I also sometimes add beans too!

Nutrition

Serving: 2¼ cups soup (no toppings)Calories: 193kcalCarbohydrates: 11gProtein: 24gFat: 7gSaturated Fat: 2gCholesterol: 95mgSodium: 1000mgFiber: 2gSugar: 5.5g
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