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Quick & Easy Mexican Chicken Soup

Print Recipe
4.50 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Yield 9 cups (4 servings)
Category Soup
Cuisine Mexican
Author Lauren Grant

Description

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.

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

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

Notes

I don't recommend using chicken breast in place of chicken thighs. But if you do, cook and shred the chicken 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. 

Nutrition

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