Instructions
Step 1: Prepare the Soup Base
- In a large soup pot, add chicken and chicken broth. Bring to a simmer over medium heat.
- Add the chopped onion, garlic, carrots, and bell pepper. Stir and let simmer.
Step 2: Add Flavor
- Add corn, diced tomatoes, cumin, paprika, chili powder, and cayenne if using.
- Cover and simmer for 25 minutes, until chicken is cooked and vegetables are tender.
Step 3: Shred and Finish
- Remove chicken, shred it with two forks, and return to the pot.
- Stir in lime juice and chopped cilantro. Adjust seasoning to taste.
Step 4: Serve
- Ladle into bowls and top with your favorite garnishes.
Tips for Success
- Use thighs for a richer, more tender texture.
- Don’t skip the lime – it adds brightness.
- Roast the veggies first for extra depth of flavor.
Ingredient Substitutions
- Use rotisserie chicken to save time.
- Swap corn for peas or zucchini.
- No cilantro? Use parsley or omit.
Storage & Reheating
- Store: Refrigerate up to 4 days in an airtight container.
- Freeze: Up to 2 months. Thaw and reheat gently.
- Reheat: On stovetop or microwave until hot.
What to Serve With It
- Warm tortillas or tortilla chips
- Mexican rice or Spanish rice
- Fresh avocado salad or guacamole
Nutrition Facts (Approx per Serving)
- Calories: 290
- Protein: 30g
- Carbs: 15g
- Fat: 12g
- Fiber: 3g
FAQs
Can I make this in a slow cooker?
Yes! Cook on low for 6 hours or high for 3–4 hours.
Is this soup spicy?
It has a mild kick. Adjust chili and cayenne to taste.
Can I use bone-in chicken?
Absolutely. Just remove bones and shred before serving.
Related Recipes
- Try our spicy tortilla soup for a bold twist.
- Check out easy chicken pozole for another Mexican classic.
Conclusion
This Mexican chicken soup is more than a meal — it’s a family legacy. From Grandpa’s table to yours, it delivers warmth, flavor, and comfort in every spoonful. Whether you’re feeding your family or healing a cold, it’s a recipe worth holding onto.
