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
Scale
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.
