Indulge in the vibrant flavors of Mexican chicken soup, a hearty dish that combines tender chicken, fresh vegetables, and aromatic spices. This comforting recipe is perfect for a cozy night in or a gathering with friends and family. With its rich broth and zesty kick, it’s sure to become a favorite in your household. Get ready to savor each spoonful of this delicious soup that captures the essence of Mexican cuisine!
Ingredients
– 2 chicken breasts, cooked and shredded
– 4 cups chicken broth
– 1 cup diced tomatoes (canned or fresh)
– 1 cup chopped bell peppers (red and green)
– 1 cup corn (frozen or fresh)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Lime wedges, for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 bowl) of Mexican chicken soup contains approximately 250 calories, 30g protein, 15g carbohydrates, 5g fat, and 3g fiber. This is based on standard ingredient quantities and can vary with substitutions.
Step-by-Step Cooking Process
1. In a large pot, heat a splash of oil over medium heat.
2. Add diced onions and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add diced bell peppers and cook until softened.
5. Pour in the chicken broth and bring to a boil.
6. Add diced tomatoes and corn, simmering for 5 minutes.
7. Stir in the shredded chicken, cumin, and chili powder.
8. Season with salt and pepper to taste.
9. Let the soup simmer for another 15 minutes to meld flavors.
10. Serve hot, garnished with fresh cilantro and lime wedges.
Alternative Ingredients
If you’re looking for alternatives, you can use turkey instead of chicken, or substitute the corn with black beans for a different flavor profile. Additionally, vegetable broth can be used for a vegetarian version.
Serving and Pairings
This Mexican chicken soup pairs wonderfully with warm tortillas or crusty bread. You can also serve it alongside avocado slices or a fresh green salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. Reheat on the stove over medium heat until warmed through, adding a splash of water or broth if needed.
Cooking Mistakes
– Don’t skip the sautéing step; it builds flavor.
– Avoid overcooking the chicken; it can become dry.
– Use low-sodium broth to control salt levels.
– Don’t forget to taste and adjust seasoning.
– Be mindful of cooking times for vegetables to maintain texture.
Helpful Tips
– For extra heat, add diced jalapeños or hot sauce.
– Let the soup rest for a few minutes before serving for better flavor.
– Make it a day ahead; flavors deepen overnight.
– Use a rotisserie chicken for a quick shortcut.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup ahead of time. It tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.
Is this soup spicy?
The spice level can vary based on the chili powder used. For a milder version, reduce the chili powder or use a mild blend.
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it is fully cooked through before shredding and adding it to the soup.
What if I don’t have chicken broth?
You can substitute chicken broth with vegetable broth for a vegetarian option or use water with added seasonings.
How do I make it gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth and avoid any wheat-based tortillas.
Conclusion
Mexican chicken soup is a delightful dish that brings warmth and comfort to any table. With its rich flavors and wholesome ingredients, it’s a nutritious option for lunch or dinner. Enjoy this easy recipe that’s sure to become a staple in your home!
Mexican Chicken Soup
Ingredients
- 2 chicken breasts cooked and shredded
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup chopped bell peppers
- 1 cup corn
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat a splash of oil over medium heat.
- Add diced onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add diced bell peppers and cook until softened.
- Pour in the chicken broth and bring to a boil.
- Add diced tomatoes and corn, simmering for 5 minutes.
- Stir in the shredded chicken, cumin, and chili powder.
- Season with salt and pepper to taste.
- Let the soup simmer for another 15 minutes to meld flavors.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition
