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, jalapenos, 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.
I was a 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 is, “need more jalapeños”. Normally I would have thrown something at his head and said “well next time make your own 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 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 an 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!
Get the Recipe: Mexican Chicken Soup
- 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 jalapenos, 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
- Preheat oven to 450.
- Brush chicken with olive oil and season generously with salt and pepper.
- Bake for 45-60 minutes.
- Let chicken cool and then shred.
- In a large pot, add diced vegetables, cooked rice, shredded chicken and chopped cilantro and enough chicken broth to cover the ingredients.
- Bring to a simmer. Cover and simmer just until carrots are slightly tender. You want the vegetables to maintain a little bit of crunch.
- Taste the soup and add fresh black pepper, salt and red pepper flakes if needed.
- Place soup into a serving bowl and squeeze a lime wedge over the soup. Add a half diced avocado and fresh cilantro.
- Serve and enjoy!
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.
Do you think you could use cauli-rice instead of long grain rice to lower the carb content?
This is NOT a Mexican soup!! Not even close!! Just looking at the video, I wouldn’t eat this soup!!
Mad this recipe many times for my family. We love it. I usually chop my vegetables much smaller but I still get all the flavor!
My boss took us out for lunch on a very cokd day. He ordered us all this soup after that i came home searching for the recipe and have been making this for the last 2 years at home and saving myself $9 a bowl in the restaurant. This is the best recipe and its so healthy and good.
This is a fresh and healthy diva licious soups . One of my very favorite
My fav authentic Mexican soup. Amazingly spot on taste ????????????????????
Just a note that there is a surprising percentage of the population that loves Mexican food but has an issue with cilantro. It’s a missing enzyme if I’m not mistaken. It has a horrible flavor for us. Just something to keep in mind. I still plan to try this recipe but it will be getting its flavor from the other ingredients. “more jalapenos!”
Not true… I have never met one American that didn’t love cilantro and its flavor. I guess you either love it or hate it. Cilantro is in every salsa that you have at Mexican restaurant as well. We all know that we over their salsa and chips! I put cilantro in everything and everyone in my family does as well and we are 100% American. Actually cilantro has many healing properties and if you google it’s nutrients you might be very surprised. I’m not saying this to argue or be hateful in anyway, but I truly believe that that was a one persons opinion coming from where we live.
I love, love, love cilantro! However, I come across someone every now and then that can’t stand the taste of it. They say it tastes like soap. It’s true that you either love it or you hate it. Must be in our chemistry. To those people… just leave it out of the recipe, you’ll come up with something to use instead. Btw…this soup looks amazing, can’t wait to try it.