Imagine a comforting bowl of Mexican Chicken Soup, where the aroma of spices like cumin and chili powder fill the air, creating a cozy kitchen atmosphere.
This delightful soup isn’t only simple to prepare but also brings a sense of warmth and indulgence with every spoonful.
As the ingredients meld together, the transformation from raw basics to a flavorful masterpiece is truly magical.
Let’s bring this vibrant dish to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 5 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mexican Chicken Soup, follow this timeline:
- Preparation (20 minutes total)
- Reading Recipe and Gathering Ingredients (5 minutes)
- Before you start cooking, take 5 minutes to read through the recipe carefully and gather all the necessary ingredients and equipment.
- Chopping and Prep Work (15 minutes)
- Dice the onion: 3 minutes
- Mince the garlic: 2 minutes
- Seed and chop the jalapeño: 3 minutes
- Measure out spices and other ingredients: 2 minutes
- Prepare chicken (if not pre-cut): 5 minutes
- Cooking (40 minutes total)
- Start Cooking (5 minutes)
- Heat olive oil in a large pot over medium heat: 1 minute
- Sauté the onion until translucent: 5 minutes
- Add Aromatics and Spices (2 minutes)
- Stir in garlic and jalapeño: 1 minute
- Add cumin and chili powder: 1 minute
- Simmer Chicken (20 minutes)
- Pour in chicken broth and bring to a boil: 5 minutes
- Add chicken breasts, reduce heat, and simmer: 20 minutes
- Shred Chicken and Add Remaining Ingredients (13 minutes)
- Remove chicken and shred: 5 minutes
- Return shredded chicken to the pot and stir in tomatoes, corn, and black beans: 5 minutes
- Season with salt and pepper, simmer: 3 minutes
- Resting and Serving (10 minutes total)
- Rest Soup (5 minutes)
- Remove from heat and let the soup rest: 5 minutes
- Serve and Garnish (5 minutes)
- Serve hot, garnished with cilantro and lime wedges: 5 minutes
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and jalapeño, cooking for an additional 1 minute.
Add cumin and chili powder, stirring to combine.
Pour in the chicken broth and bring to a boil.
Add the chicken breasts, reduce heat, and simmer for 20 minutes.
Remove chicken, shred it with two forks, and return it to the pot.
Stir in the diced tomatoes, corn, and black beans.
Season with salt and pepper, and simmer for an additional 10 minutes.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, garnished with cilantro and lime wedges.
Serving Tips
- Avocado slices: Add creaminess and a touch of healthy fat to complement the soup’s flavors.
- Shredded cheese: Sprinkle on top for a rich, cheesy layer that melts into the hot soup.
- Tortilla strips: Introduce a crunchy texture by topping the soup with crispy tortilla strips.
- Sour cream: Add a dollop for a tangy contrast that balances the spices.
- Fresh radish slices: Provide a crisp, peppery bite that refreshes the palate.
Storage
Store Mexican Chicken Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze it in individual portions for up to 3 months.
Freezing
To freeze Mexican Chicken Soup, let it cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label with the date. Freeze for up to three months.
Reheating
To reheat Mexican Chicken Soup, use a stovetop over medium heat.
Stir occasionally until heated through.
Alternatively, microwave in a covered microwave-safe container.
Stir every minute until warm.
Final Thoughts
Mexican Chicken Soup is a comforting and flavorful dish that’s perfect for any occasion.
With its blend of spices and hearty ingredients, it’s sure to satisfy your taste buds.
This soup is easy to prepare and takes less than an hour from start to finish.
Feel free to customize it with your favorite toppings for an extra burst of flavor.
Enjoy this delicious meal with family and friends, and savor the warmth and richness it brings to your table.
Frequently Asked Questions
Can I Substitute Chicken With Tofu for a Vegetarian Version?
You can substitute chicken with firm tofu for a vegetarian version. Cube 1 pound of tofu, and follow the same steps. Sauté tofu until golden, then proceed with the recipe. Adjust seasonings for balance, as needed.
How Can I Make This Soup Less Spicy?
Reduce spiciness by omitting jalapeño and decreasing chili powder to 1/2 teaspoon. Increase sweetness with 1 tablespoon sugar or add extra corn. Balance flavors by incorporating 1/4 cup plain yogurt before serving, ensuring even consistency.
What Wine Pairs Well With Mexican Chicken Soup?
Pair a dry, crisp white wine like Sauvignon Blanc with Mexican Chicken Soup. Its citrus notes complement the lime and cilantro. Make certain the wine’s acidity balances the soup’s spices, enhancing flavors without overpowering the dish’s subtle heat.
Can I Use Canned Chicken Instead of Fresh?
You can substitute canned chicken for fresh by using 12 ounces of drained, shredded chicken. Add it during step 8 to guarantee even heating. This adjustment maintains flavor while reducing cook time, providing a convenient alternative.
What Are Some Suitable Side Dishes to Serve With This Soup?
Consider pairing the soup with 200 grams of Mexican rice for starch balance. Include 150 grams of freshly prepared guacamole for creamy texture. Add a side of 100 grams of warm tortillas to complement the soup’s flavors.
Mexican Chicken Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 5 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn kernels fresh or frozen
- 1 cup black beans rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and jalapeño, cooking for an additional 1 minute.
- Add cumin and chili powder, stirring to combine.
- Pour in the chicken broth and bring to a boil.
- Add the chicken breasts, reduce heat, and simmer for 20 minutes.
- Remove chicken, shred it with two forks, and return it to the pot.
- Stir in the diced tomatoes, corn, and black beans.
- Season with salt and pepper, and simmer for an additional 10 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with cilantro and lime wedges.
Notes
