If you’ve ever wondered how do you make Mexican chicken soup, you’re in the right place. This warm and comforting soup is perfect for chilly nights, sick days, or when you’re craving something cozy. With simple ingredients and easy steps, you can whip up a big batch of this flavorful favorite in no time.
Want to add a creamy twist? Try this easy Mexican chicken soup with rice and avocado recipe that adds richness in just a few steps.
Ingredients for Mexican Chicken Soup
Before you start cooking, you’ll need to gather a few fresh and flavorful ingredients. This recipe uses simple, everyday items you can easily find in your local grocery store. Here’s everything you need for a delicious Mexican chicken soup.
Fresh Vegetables and Aromatics
These give your soup its rich, hearty flavor:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 jalapeño pepper, finely chopped (optional for heat)
Chicken and Broth
The heart of any good chicken soup recipe is tender, juicy chicken and savory broth:
- 1 ½ pounds of boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low-sodium works best)
Grains and Legumes
Adding rice and beans makes this a filling, comforting dish:
- ½ cup white rice
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
Spices and Seasonings
These bring out that bold, spicy Mexican chicken soup flavor:
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
Toppings and Garnishes
Finish your soup with these tasty extras:
- 1 avocado, diced
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Tortilla strips or chips for crunch
Step-by-Step Guide
Now that you have your ingredients ready, let’s get cooking! This easy, step-by-step guide will show you how to make Mexican chicken soup at home in no time.
Sauté the Aromatics
Start by heating a tablespoon of olive oil in a large pot over medium heat. Add your diced onion, carrots, celery, garlic, and jalapeño. Stir and cook for about 5 minutes, until everything softens and smells amazing.
Add the Spices
Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper. Stir well, letting the spices cook for 1 minute to release their flavors.
Pour in the Broth
Carefully add your chicken broth to the pot. Stir everything together, scraping any bits from the bottom of the pot for extra flavor.
Cook the Chicken
Place the chicken breasts or thighs into the broth. Bring it to a gentle boil, then reduce the heat and cover. Simmer for about 20 minutes, or until the chicken is cooked through and tender.
Shred the Chicken
Remove the cooked chicken from the pot and shred it using two forks. Once it’s nicely shredded, return it to the pot.
Add Rice, Beans, and Corn
Stir in the rice, black beans, and corn. Let the soup simmer for another 15 minutes, until the rice is cooked and everything is heated through.
Serve with Toppings
Ladle the soup into bowls and top with fresh avocado, chopped cilantro, a squeeze of lime, and crispy tortilla strips for that restaurant-quality finish.
Health Benefits
Besides being super tasty, Mexican chicken soup is also packed with nutrients that are good for your body. Let’s take a closer look at what makes this dish a healthy, feel-good option for any day.
Packed with Protein
Thanks to the chicken, this soup is a great source of lean protein. Protein helps build muscle, keeps you full longer, and supports a healthy immune system.
Loaded with Vitamins
With ingredients like carrots, celery, and avocado, you’ll get a nice dose of vitamins A, C, and K. These vitamins are important for strong bones, clear skin, and good eyesight.
Good for Digestion
This soup is gentle on the stomach and filled with fiber-rich foods like black beans and corn. These help your digestion and keep you feeling satisfied.
Fights Off Colds
Just like grandma used to say, a warm bowl of chicken soup recipe can help when you’re feeling under the weather. The hot broth soothes a sore throat and clears up stuffy noses.
Low in Calories
Even though it’s filling and flavorful, this soup is surprisingly low in calories, especially when you skip heavy toppings like cheese or sour cream.
Tips for Achieving the Best Results
Want your authentic Mexican chicken soup with rice to turn out just like the one at your favorite Mexican restaurant? Here are a few simple tips to help you make the best batch every time.
Use Fresh Ingredients
Whenever possible, pick fresh veggies and herbs. Fresh garlic, onions, and avocado add a brighter, cleaner taste to your soup.
Adjust the Spice Level
If you like it mild, leave out the jalapeño. Want it spicier? Add more or toss in a dash of cayenne pepper. You’re in charge of the heat!
Don’t Skip the Toppings
Toppings make a big difference. A squeeze of fresh lime, a sprinkle of cilantro, and some crispy tortilla strips turn a good soup into a great one.
Let It Simmer
For the best flavor, let your soup simmer slowly. This helps all the ingredients blend together and creates a deeper, richer taste.
Shred, Don’t Chop the Chicken
For a more authentic texture, shred the chicken instead of cutting it into cubes. This makes your creamy Mexican chicken soup or broth-based versions feel heartier.
Don’t miss these helpful tips for making Mexican chicken soup with rice to level up your results every time.
Variations of Mexican Chicken Soup
One of the best things about Mexican chicken soup is how easy it is to customize. You can swap out ingredients, turn up the heat, or even make it creamy. Here are a few fun variations to try at home.
Authentic Mexican Chicken Soup with Rice
If you want a truly traditional version, stick to the basics: chicken, rice, veggies, and spices. Serve it with a side of warm tortillas and fresh avocado for a classic touch.
Spicy Mexican Chicken Soup
Love a little kick? Add extra jalapeño, a diced serrano pepper, or a pinch of cayenne pepper. Top it off with hot sauce for extra heat.
Creamy Mexican Chicken Soup
Want a richer, silkier soup? Stir in ½ cup of heavy cream or a splash of half-and-half after the rice is cooked. It turns your broth into a comforting, creamy Mexican chicken soup perfect for chilly nights.
Mexican Chicken Soup with Black Beans and Corn
For a heartier bowl, toss in a cup of black beans and corn. This makes the soup extra filling and adds a pop of color and sweetness.
Chicken Tortilla Soup Style
Turn your soup into a chicken tortilla soup by adding crispy tortilla strips right into the broth and topping with shredded cheese and sour cream.
If you love bold Latin flavors, check out these authentic Peruvian chicken recipes that bring a whole new flavor experience.
Common Mistakes to Avoid
Even simple recipes can go wrong if you’re not careful. Here’s what to watch out for when making Mexican chicken soup so you get it right every time.
Overcooking the Chicken
If you cook the chicken too long, it can get dry and tough. Simmer it gently and remove it as soon as it’s cooked through, then shred it and add it back in.
Skipping the Spices
Don’t be shy with seasonings. Without enough cumin, paprika, and oregano, your soup can taste bland. Always season to taste as you cook.
Not Letting It Simmer
A rushed soup won’t have the same deep, blended flavors. Give your soup time to simmer so the spices, veggies, and chicken come together perfectly.
Forgetting the Fresh Toppings
Leaving off toppings like avocado, cilantro, and lime juice means missing out on big flavors and bright, fresh finishes.
Using Too Much Rice
It’s easy to go overboard with rice, but too much can soak up all your broth. Stick to about ½ cup for the perfect balance.
Serving Suggestions
Once your Mexican chicken soup is ready, it’s time to dish it up. The right sides and toppings can turn this simple soup into a full, satisfying meal. Here’s how to serve it up like a pro.
Classic Toppings
You can never go wrong with these:
- Diced avocado
- Fresh cilantro
- Lime wedges
- Crispy tortilla strips
These extras add texture, freshness, and a burst of flavor to every bite.
Pair It with Warm Tortillas
Serve your soup with warm corn or flour tortillas. They’re great for dipping or scooping up the tender chicken and rice.
Add a Fresh Salad
A simple green salad with a light vinaigrette balances out the warm, rich soup. It’s a refreshing side that keeps your meal light and healthy.
Serve with Rice on the Side
If you’re making a Mexican chicken soup with rice and avocado, you can either add the rice directly into the soup or serve it on the side so everyone can choose how much to add.
Try a Cool Drink
Balance out the heat with a cool drink like iced tea, lemonade, or a traditional Mexican horchata.
Craving something spicy and unique? You’ll enjoy this vibrant and flavorful Aji Amarillo chicken stew.
Storing & Reheating
Got leftovers? Lucky you! Mexican chicken soup stores and reheats beautifully. Here’s how to keep it fresh and tasty for later.
How to Store It
Let the soup cool completely before moving it to airtight containers. Store it in the fridge for up to 4 days.
Freezing Tips
This soup also freezes well. Just skip the avocado and fresh toppings before freezing. Pour the cooled soup into freezer-safe containers or zip-top bags and freeze for up to 3 months.
How to Reheat
Warm your soup on the stove over medium heat, stirring often. You can also microwave it in a bowl, covered loosely with a lid or paper towel, in 1-minute intervals.
Add Fresh Toppings After Heating
Don’t forget to add fresh cilantro, avocado, and lime juice after reheating. They brighten up the flavors and make your leftovers feel brand new.
Conclusion
And there you have it! Now you know how to make Mexican chicken soup right at home. It’s a comforting, hearty, and flavorful meal that’s perfect for any night of the week. Whether you like it spicy, creamy, or packed with black beans and corn, you can easily adjust the recipe to fit your taste.
The next time you’re craving something warm and cozy, skip the restaurant and make this simple, delicious soup in your own kitchen. Don’t forget to top it with fresh avocado, a squeeze of lime, and crunchy tortilla strips for that perfect finishing touch.
FAQ
What are the ingredients for Mexican chicken soup?
You’ll need chicken, chicken broth, onion, garlic, carrots, celery, jalapeño, rice, black beans and corn, cumin, paprika, oregano, and your favorite toppings like avocado and cilantro.
What is the secret ingredient in chicken tortilla soup?
It’s usually the smoky, rich flavor of chipotle peppers or smoked paprika. Both add depth and a hint of heat that makes chicken tortilla soup stand out.
What is in Mexican soup?
Traditional Mexican soups often include a flavorful broth, chicken or beef, veggies, rice or beans, spices like cumin and oregano, and fresh toppings like avocado and lime.
What is the ingredients for chicken soup?
A basic chicken soup recipe includes chicken, broth, onion, garlic, carrots, celery, herbs like thyme or parsley, and seasonings like salt and pepper.
What to serve with Mexican chicken soup?
Great options include warm tortillas, a simple green salad, rice on the side, or a cool drink like iced tea or horchata.
How to boil Mexican chicken?
Place chicken in a pot of seasoned water or broth with onion, garlic, and spices. Bring to a boil, then simmer for 20 minutes or until fully cooked. Shred and use it in your soup.
Easy Mexican Chicken Soup with Rice, Avocado, and Lime
Course: Lunch RecipesCuisine: MexicanDifficulty: Easy6
servings15
minutes40
minutes320
kcal55
minutesA cozy, flavorful Mexican chicken soup recipe loaded with tender chicken, rice, beans, corn, and spices, topped with fresh avocado, lime, and tortilla strips.
Ingredients
1 ½ pounds boneless, skinless chicken breasts or thighs
8 cups chicken broth
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 jalapeño, finely chopped (optional)
½ cup white rice
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
Salt and pepper to taste
1 avocado, diced
Fresh cilantro, chopped
1 lime, cut into wedges
Tortilla strips for topping
Directions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and jalapeño. Cook for 5 minutes.
- Stir in cumin, paprika, oregano, salt, and pepper. Cook 1 minute more.
- Pour in chicken broth. Add chicken. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Remove chicken, shred it with two forks, and return it to the pot.
- Add rice, black beans, and corn. Simmer 15 minutes until rice is tender.
- Taste and adjust seasonings.
- Serve hot with avocado, cilantro, lime wedges, and tortilla strips.
Notes
- Skip jalapeño for a mild soup.
- For a creamy version, stir in ½ cup of heavy cream before serving.
- Leftovers stay fresh in the fridge for 4 days or freeze up to 3 months.
Share Your Experience
We’d love to hear how your Mexican chicken soup turned out! Did you make it spicy? Add avocado or extra toppings? Drop a comment below and share your favorite tips, tweaks, or how your family enjoyed it. Your kitchen success might inspire someone else to give this tasty recipe a try!
