Mexican Chicken Soup

I have been nailing the mexican chicken soup at Casa Grande lately. They are not shy about loading it with tons of chicken, avocado, fresh veggies and cilantro and the portions are huge. After I had this soup twice in one week I figured it was time I learned how to make it at home. I knew it would be pretty easy to recreate this Mexican chicken soup being that the ingredients were so simple.

I headed to the store and loaded up my cart with some chicken breast, long grain rice, fresh cilantro, red onions, celery, jalepenos, carrots, avocados, tomatoes, limes, green bell peppers, sweet corn, and chicken broth (just in case I didn’t have enough in the freezer) Yep this soup is loaded with a lot of good things that will make your body and taste buds happy! Make this for somebody that you love. They will appreciate all the fresh, delicious ingredients and the time you put into creating it.

Mexican Chicken Soup Recipe Authentic

I was little nervous about what my husband would think of it. He is a huge Mexican food lover and orders this soup when we go out. He took one bite, gave me a Gordon Ramsey look and instantly held up two thumbs.  I knew it was a winner to make it past my toughest critic. His only suggestion, ” need more jalapeños”.  Normally I would have thrown something at his head  and said “well next time make your own damn soup!” , but  I totally agree.  However since I was making this for Isaac as well, I knew he would not eat it if it had that spicy kick to it.

We pretty much finish up the whole pot in one day. It’s one of those soups that REALLY fills you up but you just can’t stop eating it even though it feels like your gut is going to explode. And for some reason it doesn’t seem to last that long in the belly. After my first bowl an hour later I was craving another.

NOTE: Using a good, savory, bold broth is important.  I’m using a homemade broth in this recipe. I have a homemade broth recipe on my chicken noodle soup video, but  you can fake homemade broth. Add store-bought broth to a large pot. Add in 2-4 whole carrots, 2-3 stalks of celery, half a onion, a handful of fresh parsley and 3 garlic cloves. Bring to a boil. Reduce heat and simmer for 30 minutes. Strain and it’s ready to use. It tastes just like homemade broth that’s been simmering  away on the stove for hours.

Watch me make this Mexican chicken soup from start to finish!

4.8 from 5 reviews
Mexican Chicken Soup
Authentic Mexican Chicken Soup with loads of fresh ingredients. Very easy to make and filling.
Recipe type: Soup
Cuisine: Mexican
Serves: 8
  • 2 large chicken breast bone-in
  • 1 cup carrots, diced
  • 1 cup sweet corn
  • 2-3 cups diced tomatoes
  • 1 cup celery, diced
  • 1 green bell pepper, seeded & diced
  • 1-3 jalepenos (depending on how hot you like it)
  • 1 cup red onion
  • 2-3 cups white rice, cooked
  • fresh cilantro ( I use a lot)
  • 4-5 cups chicken broth
  • avocados
  • limes
  1. Preheat oven to 450.
  2. Brush chicken with olive oil and season generously with salt and pepper.
  3. Bake for 45-60 minutes.
  4. Let chicken cool and then shred.
  5. In a large pot, add diced vegetables, cooked rice, shredded chicken and chopped cilantro and enough chicken broth to cover the ingredients.
  6. Bring to a simmer. Cover and simmer just until carrots are slightly tender. You want the vegetables to maintain a little bit of crunch.
  7. Taste the soup and add fresh black pepper, salt and red pepper flakes if needed.
  8. Place soup into a serving bowl and squeeze a lime wedge over the soup. Add a half diced avocado and fresh cilantro.
  9. Serve and enjoy!
~TIPS~ USE ONLY FRESH INGREDIENTS FOR THE FULL EFFECT. No cans or frozen. Make sure that your broth is well seasoned and flavorful. Add more jalapeños and peppers for a spicy kick! Refrigerate for 2 days or freeze.




  1. Stacey says

    This recipe came out soooooo good!!! I was kinda afraid be I’m not the greatest cook but this came out sooooooo delicious!!!! Will definitely make it again!

  2. Lorie says

    This soup is the favorite in our house. I found the recipe after we had authentic chicken soup in the Hispanic part of town and wanted to see if I could make it at home. This is way better than the restaurant! We use lots of jalapeños and I love lots of fresh lime squeezed over the top. It’s just the perfect touch of freshness and authenticity. I also use 3 cups corn and eliminate the rice. Really outstanding!

  3. Latoshia says

    I have this soup simmering on my stove right now. I just tasted it and I wanted to say how great this recipe is. I make soups all the time, but always with frozen vegetables. Today, I decided to give the fresh stuff a try as the Diva suggests…I can’t believe the difference fresh vegetables make- it’s like a completely different soup. Wonderful!!

  4. Marcia says

    this recipe is delish!!! made it the other day and it was a complete hit in the house! thank you for this and so many other yummy recipes!!

  5. says

    Diva, You knocked this one out of the park!!!! This is probably one of the BEST soups I have ever had! Wow! Thanks for another great recipe….. :-)))))P.S. I might add black beans next time.

  6. Myesha says

    Hi Divascancook, the BlendTec giveaway clues list cumin, but I don’t see cumin listed in the recipe. Besides that, can’t wait to try the recipe. But not sure if I should add cumin or not, thanks!

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