While it’s not a traditional caldo de pollo recipe, this soup is easy to make because it cooks all in one pot. You don’t have to use a whole chicken, or a separate pan to bake the chicken. Using an immersion blender at the end gives this soup a hearty texture you’ll love! This recipe has no added sugar and is naturally gluten-free and dairy-free. A simple combination of spices makes this soup ultra-flavorful. It reminds me of chicken enchiladas, only in soup form!
Ingredients You’ll Need
You can top this soup off with any toppings you love before serving, like diced avocado, sour cream, cheddar cheese, or tortilla chips. You can load it up, just like you would chili! I typically cook soup with water instead of broth, because it’s affordable and accessible, but you can use chicken stock or vegetable broth if you prefer. Just keep in mind that you’ll need to use less salt in that case. If you don’t have carrots or celery on hand, you can swap them for a chopped bell pepper or corn. I’ve also tested this recipe with both chicken breasts and chicken thighs, and both work well! Have a rotisserie chicken to use up? You can replace the raw chicken in this recipe with shredded cooked chicken at the end. To do this, add 1 cup more liquid to the soup while it simmers, and then add the shredded chicken for the last 5 minutes of cooking, just so it can heat through.
How to Make Mexican Chicken Soup
Pour a tablespoon of olive oil into a large pot over medium-high heat, and saute the onion, carrots, and celery until they start to soften about 5 minutes. Add in the garlic, jalapeno, ground cumin, chili powder, and dried oregano. Stir briefly, just until they smell fragrant, about 1 minute. Add in the chicken, tomatoes, water (or chicken broth), salt, and black pepper, and bring the liquid to a boil. Once the soup is boiling, lower the heat and cover the pot. Let it cook for 15 minutes, or until the chicken reaches an internal temperature of 165ºF. Note: Small chicken thighs might reach this internal temperature even faster than 15 minutes, but it’s okay if they end up going a little over. Chicken thighs are very forgiving, and still have an amazing texture either way. Chicken breasts might need up to 20 minutes of cook time to reach 165ºF, but be sure to check on them after 15 minutes because their texture isn’t as nice when they are overcooked. Once the chicken is cooked, use tongs to remove it from the soup and use two forks to shred it on a cutting board or plate. You can also place the cooked chicken in a bowl, and use your stand mixer or electric hand mixer to shred it quickly. While the chicken is removed from the soup, stir in the fresh cilantro until it wilts. Then use an immersion blender to briefly blend some of the soup, so it has a thicker texture. You can blend as much or as little as you like, leaving some chunks of veggies, so the soup won’t be totally pureed. Return the chicken to the soup, and adjust any seasoning to taste. I usually add a little more salt, and you can add a squeeze of lime juice if you’d like a more tangy flavor. Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can also freeze soup for up to 3 months if you’d like it to last longer.
Substitutions and Common Questions
Looking for more comforting soup recipes? Try my healthy Broccoli Cheddar Soup, Chicken Vegetable Soup, or Curry Chicken Soup for more delicious ideas. If you try this Mexican Chicken Soup recipe, please leave a comment and star rating below letting me know how you like it!
