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Mexican Chicken Soup

Mexican Chicken Soup

This simple recipe of chicken and vegetables simmered with herbs and spices to make a pot of Mexican goodness! Ladle a big scoop over a bed of rice and top with cilantro, avocado and a squeeze of lime!
Servings 3 quarts


  • 1 tablespoon vegetable or avocado oil
  • 1 cup thinly sliced carrots
  • 1 cup diced onion
  • 1/2 cup diced green pepper
  • 1 teaspoon dried Mexican oregano optional
  • 1 teaspoon dried cilantro optional
  • 1/2 - 1 teaspoon ground cumin
  • 1/2 - 1 teaspoon ground coriander
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1 4-oz can diced green chiles
  • 1 cup salsa
  • 1 quart canned tomatoes or 2 15-oz cans petite diced tomatoes
  • 1 quart chicken stock/broth
  • 2-3 cups diced or shredded cooked chicken
  • 1 15-oz can black or pinto beans drained and rinsed
  • 1 cup frozen or canned corn
  • additional salt to taste
  • Cooked Rice
  • Fresh Lime Wedges
  • Fresh cilantro
  • Avocado


  • In a large stock pot or dutch oven, sauté carrots, onions, and peppers in vegetable/avocado oil for 2-3 minutes.
  • Stir in Mexican oregano, cilantro, cumin, coriander, bay leaf, salt, black pepper and garlic.
  • Sauté for 2-3 minutes (until spices are fragrant).
  • Add green chiles, salsa and tomatoes; simmer for 5-6 minutes.
  • Add broth and chicken and simmer until carrots are tender.
  • Add beans and corn and continue to simmer 5 more minutes.
  • Taste soup and add salt, a half teaspoon at a time, if needed.
  • Remove bay leaf and discard.
  • Serve soup over rice with a squeeze a lime, a sprinkle of fresh cilantro and a few cubes or slices of avocado.