Mexican Chicken Soup
This Mexican Chicken Soup is the perfect fusion of comfort and bold flavors, combining tender chicken, zesty spices, and a rich broth. It brings together the warmth of cumin and chili powder with the freshness of cilantro and avocado for an unforgettable dish.
With its hearty combination of hominy, fire-roasted tomatoes, and salsa verde, each spoonful is a vibrant celebration of south-of-the-border ingredients. It’s a satisfying and nourishing meal that’s easy to prepare, yet full of flavor.
Whether you’re craving a cozy meal or want to impress guests with a flavorful soup, this recipe delivers. Topped with tortilla chips and creamy avocado, it’s sure to be a crowd-pleaser.
Mexican Chicken Soup – Ingredients
The foundation of this soup starts with a blend of spices—cumin, chili powder, paprika, oregano, and coriander—that infuse the broth with a deep, aromatic warmth. These bold flavors set the stage for a dish that’s both comforting and exciting.
A sauté of onion and Anaheim chili adds a subtle sweetness and mild heat, while the garlic brings an essential punch of flavor. Fire-roasted tomatoes provide a rich, smoky base, perfectly complemented by the tangy salsa verde for an extra layer of brightness.
Tender shredded chicken brings heartiness to the soup, while hominy offers a chewy, satisfying texture. Fresh cilantro ties it all together with a burst of herbal freshness, and optional garnishes like avocado and tortilla chips elevate the experience.
Recipe Tips
- Adjusting Heat Levels: The Anaheim chili adds a mild heat to this soup, but if you prefer a spicier version, consider swapping it for a jalapeño or adding a pinch of cayenne pepper when sautéing the onions. Adjust the spice based on your taste for the perfect balance.
- Shredding Chicken: For convenience and flavor, using rotisserie chicken is an excellent choice. The pre-cooked chicken adds depth to the soup, but feel free to cook your own chicken breasts or thighs for a fresher, homemade taste. Ensure the chicken is shredded finely for better texture in the soup.
- Enhancing the Broth: If you want to intensify the flavor of your broth, you can simmer the soup longer on low heat, allowing the spices and vegetables to meld together more. Adding a splash of lime juice just before serving can also brighten up the flavors for an added burst of freshness.
What to Serve with Recipe
- Cornbread: A slightly sweet cornbread pairs wonderfully with the savory, smoky flavors of the Mexican Chicken Soup. The texture contrasts beautifully, making each bite more satisfying. Serve it warm with a dollop of butter on top for an extra touch of indulgence.
- Mexican Rice: A side of fluffy Mexican rice, lightly seasoned with garlic and lime, can balance the soup’s richness. It also soaks up the broth beautifully, enhancing the experience with every spoonful.
- Crispy Tortilla Chips: For added crunch, serve your Mexican Chicken Soup with crispy tortilla chips on the side or crushed on top. The salty, crunchy texture complements the soup’s creamy consistency and brings a delightful contrast to the dish.
FAQ
1. Can I make this soup in advance?
Yes! This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. It also freezes well, so you can prepare a large batch and store it for future meals. Just be sure to add fresh cilantro and avocado right before serving.
2. Can I use a different type of meat instead of chicken?
While this recipe is best with chicken, you can swap it with shredded beef or even turkey for a different flavor profile. Just be sure to adjust the cooking time as needed for different meats.
3. Is there a vegetarian version of this soup?
Yes! To make a vegetarian version, you can omit the chicken and replace the chicken broth with vegetable broth. You may also want to add extra vegetables like bell peppers, zucchini, or sweet potatoes to make up for the protein.
4. Can I adjust the soup’s consistency?
Absolutely! If you prefer a thicker soup, you can add less broth or mash some of the hominy before adding it to the pot. If you want a thinner soup, simply add more broth or water to reach your desired consistency.
Mexican Chicken Soup
Ingredients
- 1 cup salsa verde green salsa
- 1 25 ounce can hominy, drained and rinsed
- 2 14.5 ounce cans diced, fire-roasted tomatoes with juice
- 1 large onion chopped
- 1 Anaheim chili pepper seeds and membrane removed, chopped
- 4 cloves garlic pressed
- 4 cups chicken broth/stock warmed
- 3-4 cups cooked shredded chicken (a rotisserie chicken works well)
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- 1 teaspoon ground coriander
- Avocado or olive oil for sautéing
- ¼ cup fresh cilantro leaves chopped
- Tortilla chips and diced avocado for garnish, optional
Instructions
- Begin by combining the cumin, chili powder, paprika, oregano, and coriander in a small ramekin and set aside.
- Heat a large soup pot over medium-high heat and add 3-4 tablespoons of oil. Once the oil is hot, introduce the chopped onion and Anaheim chili. Sauté for several minutes until the onion becomes tender and translucent.
- Stir in the prepared spice mixture along with the pressed garlic, allowing the aroma to develop. Add the salsa verde, diced fire-roasted tomatoes, and hominy to the pot, mixing well. Pour in the warm chicken broth and bring the soup to a gentle simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld together.
- Remove the pot from heat and stir in the freshly chopped cilantro. Add the shredded chicken and combine well. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve the soup with tortilla chips on the side or crumbled on top, garnishing with diced avocado for extra creaminess, if desired.
