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If you’re craving a soul-warming, flavorful, and nourishing meal, this Healthy Mexican Chicken Soup Recipe is exactly what you need. It’s a vibrant bowl that combines tender chicken, fresh vegetables, and traditional Mexican spices, all simmered to perfection in a rich tomato broth. This recipe is not only incredibly tasty but also packed with wholesome ingredients that bring comforting warmth without compromising on health. Whether it’s a chilly evening or you simply want to enjoy something nutritious and satisfying, this soup fits the bill beautifully.
Ingredients You’ll Need
Getting the ingredients right is key because each one adds a unique texture, depth, and color to the soup. The beauty of this recipe lies in its simplicity — nothing too fancy, just real, wholesome ingredients that come together to create a delicious Mexican classic.
- 2 tablespoons olive oil: Adds a subtle richness and helps soften the vegetables for that perfect base.
- ¾ medium white or yellow onion, chopped: Brings a sweet, aromatic depth that builds the soup’s flavor foundation.
- 2 celery sticks, chopped: Adds a mild crunch and fresh earthiness enhancing the broth’s complexity.
- 4 large carrots: For natural sweetness, color, and heartiness in the broth.
- 2 garlic cloves, whole or minced: Infuses a fragrant, slightly spicy undertone that rounds out the soup.
- 9 cups water: Forms the comforting, light yet flavorful broth base.
- 1 (8 ounces) can tomato sauce: Brings vibrant color and a subtle tang to brighten the soup.
- 2 large skinless boneless chicken breasts: Provides lean protein that becomes perfectly tender during cooking.
- 2 chicken legs, bone-in (skin optional): Adds deeper flavor to the broth with the bone’s natural richness.
- 2 chicken flavour bouillon cubes: Boosts savory depth, enriching the soup’s essence.
- 1 tablespoon kosher or sea salt: Needed to balance and enhance all flavors, adjust to taste.
- ½ teaspoon black pepper: Offers gentle heat and complexity, adjustable for your liking.
- 1 teaspoon dried Mexican oregano: A signature herb that gives the soup its authentic Mexican flair.
- ¼ cup chopped cilantro: Added for fresh, zesty brightness and that unmistakable herbal punch.
- 1 corn on the cob, cut into 5 pieces: Brings a sweet crunch and delightful texture contrast.
- 1 chayote, cut into 2-inch cubes: Offers tender, mild vegetable goodness that complements the broth perfectly.
- 2 large russet potatoes, cut into 2-inch cubes: Adds heartiness and makes the soup wonderfully filling.
- 2 medium zucchinis, cut into 2-inch cubes: Introduces subtle moisture and fresh vegetable flavor at the end.
- Lime juice and hot sauce for serving: Essential for personalizing each bowl with a tangy and spicy kick.
How to Make Healthy Mexican Chicken Soup Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, celery, and garlic, stirring as they soften. This combination is the heart of your soup’s flavor, building a fragrant and flavorful base. Let the onions become translucent and tender, which takes about three minutes, then give the garlic another minute to release its fabulous aroma.
Step 2: Add Liquid and Chicken
Pour in 9 cups of water and the tomato sauce, creating a vibrant broth. Now, add the boneless chicken breasts and bone-in chicken legs right into the pot. Stir in the chicken bouillon cubes, salt, pepper, and dried Mexican oregano. Bring everything to a vigorous boil, then immediately reduce to a gentle simmer. Cover your pot and let it cook softly for around 30 minutes, allowing the chicken to tenderize and the flavors to harmonize beautifully.
Step 3: Add Vegetables
Once your chicken has started to become tender, it’s time to add the bulk of the veggies. Toss in the cilantro, corn pieces, chayote, and potato cubes. Cook the soup uncovered for about 10 minutes so the vegetables can soften nicely while mingling with the savory broth.
Step 4: Incorporate Zucchini
Next, add the zucchini cubes to the pot. Take a moment to taste your soup and adjust the seasoning with extra salt and pepper if necessary. Cover the pot again and let everything simmer for another 10 minutes until all the vegetables are tender, and the flavors have melded into one harmonious bowl of goodness.
Step 5: Rest and Serve
Turn off the heat and let your soup rest, covered, for five minutes. This step lets the flavors deepen even further, giving you the richest taste experience. When serving, ladle the soup into bowls and add a generous splash of fresh lime juice and your favorite hot sauce for brightness and heat that wakes up every spoonful.
How to Serve Healthy Mexican Chicken Soup Recipe
Garnishes
Finish your soup with a sprinkle of fresh cilantro, thinly sliced radishes for crunch, or diced avocado for creamy contrast. A dollop of Mexican crema or a bit of shredded cheese also pairs wonderfully, bringing different textures and richness that elevate each bite.
Side Dishes
This soup shines when paired with warm, crusty tortillas or homemade tortilla chips for dipping. A side of Mexican rice or a fresh salad with zesty lime dressing complements the meal perfectly, keeping with the fresh and vibrant theme.
Creative Ways to Present
For a festive touch, serve this Healthy Mexican Chicken Soup Recipe in individual rustic bowls garnished with a lime wedge on the side. You can also transform it into a heartier meal by adding cooked black beans or swapping in quinoa for an extra boost of protein and texture. Presentation is as simple as layering flavors visually with colorful garnishes to make it impossible to resist.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the fridge for up to four days. Transfer to an airtight container and keep everything chilled to maintain freshness. The flavors might even intensify overnight!
Freezing
You can freeze the soup for up to three months. Just be sure to cool it completely before transferring to freezer-safe containers or bags, leaving a little space for expansion. Freeze in portions for easy future meals.
Reheating
Reheat your soup gently on the stove over medium-low heat to keep the chicken tender and the vegetables intact. Stir occasionally and add a splash of water or broth if it thickens too much. Avoid boiling once reheated to preserve the delicate flavors and textures.
FAQs
Can I use chicken thighs instead of breasts and legs?
Absolutely! Chicken thighs are a great alternative and will add a bit more richness and moisture to the soup. Bone-in thighs will deepen the broth flavor just like the chicken legs.
Is this soup spicy?
The soup itself is mild, making it approachable for all palates. You can personalize the heat with hot sauce or fresh jalapeños served on the side for anyone who loves a spicy kick.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add zucchini in the last 30 minutes to keep it tender and not mushy.
What substitutes work for chayote if I can’t find it?
If chayote is unavailable, zucchini or a mild green squash make excellent substitutes, maintaining the texture and subtle flavor profile needed for the soup.
Is this soup gluten-free?
Yes, this Healthy Mexican Chicken Soup Recipe is naturally gluten-free, as it’s made without wheat-based ingredients. Just double-check your bouillon cubes if you’re sensitive, as some brands may contain gluten.
Final Thoughts
This Healthy Mexican Chicken Soup Recipe is such a rewarding dish to make and enjoy, whether you’re cooking for yourself or sharing with loved ones. It’s hearty yet light, packed with fresh flavors and textures that brighten your day. Trust me, once you try it, this soup will become a comforting staple you’ll reach for again and again. Don’t wait—put on your apron and start simmering your own bowl of warmth and wellness right now!
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Print
Healthy Mexican Chicken Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Healthy Mexican Chicken Soup is a nourishing and flavorful dish featuring tender chicken, fresh vegetables, and authentic Mexican seasonings. Simmered to perfection in a large pot, this hearty soup combines the richness of tomato sauce with wholesome ingredients like chayote, zucchini, and corn, making it a perfect meal for any time of the year. The addition of fresh lime juice and hot sauce adds a bright, zesty finish.
Ingredients
Vegetables and Aromatics
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots (preparation inferred: chopped or whole if not stated, but likely chopped for soup)
- 2 garlic cloves, whole or minced
- 1 corn on the cob, cut into 5 pieces
- 1 chayote, cut into 2 inch cubes
- 2 large russet potatoes, cut into 2 inch cubes
- 2 medium zucchinis, cut into 2 inch cubes
- ¼ cup chopped cilantro
Proteins
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
Liquids and Seasonings
- 2 tablespoons olive oil
- 9 cups water
- 1 (8 ounces) can tomato sauce
- 2 chicken flavour bouillon cubes
- 1 tablespoon kosher or sea salt (or half if using fine salt; adjust more to taste)
- ½ teaspoon black pepper (or more to taste)
- 1 teaspoon dried Mexican oregano
- Lime juice (for serving)
- Hot sauce (for serving)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add the chopped onion and celery. Sauté for about 3 minutes until the onions become soft and translucent. Add the garlic cloves (whole or minced) and cook for an additional minute to release their fragrance.
- Add Liquid and Chicken: Pour in 9 cups of water and the entire 8-ounce can of tomato sauce. Add both the boneless chicken breasts and bone-in chicken legs to the pot. Stir in the chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer, cover the pot, and cook for roughly 30 minutes until the chicken begins to tenderize.
- Add Vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Cook the soup uncovered for 10 minutes to allow the vegetables to begin softening.
- Incorporate Zucchini: Add the zucchini cubes into the soup. Taste the broth and adjust seasoning by adding more salt and black pepper if needed. Cover the pot again and simmer for another 10 minutes, or until all vegetables are fully tender and flavors have blended.
- Rest and Serve: Turn off the heat and let the soup rest covered for 5 minutes to deepen the flavors. Serve the soup hot, ladling it into bowls, and finish with a drizzle of fresh lime juice and your preferred amount of hot sauce for a bright and spicy finish.
Notes
- Using both boneless and bone-in chicken adds depth of flavor to the broth.
- You can adjust the salt and pepper quantities to your taste preference.
- For a spicier soup, add extra hot sauce or include fresh chopped chilies when cooking.
- The resting step after cooking helps marry all the flavors together, enhancing the taste.
- Chayote adds a unique texture and mild flavor, but you can substitute with other squash if unavailable.
