26+ Flavorful Authentic Mexican Chicken Soup Recipes to Warm Your Soul

Mexican cuisine is a vibrant tapestry of bold flavors, fresh ingredients, and comforting dishes, and few things embody the heart of Mexican cooking quite like its chicken soups.

These soups, known as “caldos” or “sopas,” are not only delicious but also deeply nourishing, often made with tender chicken, hearty vegetables, and aromatic herbs.

Whether you’re craving something spicy, smoky, or light and refreshing, there’s a Mexican chicken soup for every taste and occasion.

In this article, we’re excited to share over 26 authentic recipes that will transport your taste buds to the heart of Mexico, showcasing the variety, depth, and richness of this beloved dish.

From traditional family recipes to regional variations, these soups will warm you up, fill you up, and leave you coming back for more.

26+ Flavorful Authentic Mexican Chicken Soup Recipes to Warm Your Soul

Exploring the diverse world of authentic Mexican chicken soups is a culinary journey that offers something for everyone.

Whether you’re seeking a simple, comforting bowl of caldo de pollo, a smoky chipotle-infused soup, or something more adventurous with the addition of nopales or poblanos, these recipes provide a perfect way to experience the bold, wholesome flavors of Mexican cuisine.

The beauty of these soups lies in their versatility, allowing you to adjust ingredients and flavors to suit your preferences while still honoring the traditions that have been passed down through generations.

With 26+ recipes to choose from, you’re sure to find your new favorite go-to soup.

So, grab your apron, gather your ingredients, and start cooking – your taste buds are in for a treat!

Sopa de Pollo (Traditional Mexican Chicken Soup)

Sopa de Pollo is a classic Mexican comfort food known for its nourishing and flavorful broth, tender chicken, and vibrant vegetables. It is commonly enjoyed during chilly weather or when feeling under the weather. This hearty soup is prepared with chicken, vegetables like carrots, potatoes, and corn, and seasoned with traditional herbs like cilantro and oregano. It’s often served with a squeeze of lime and a sprinkle of fresh cilantro to elevate the flavors.

Ingredients:

• 2 chicken breasts or thighs (bone-in for more flavor)
• 6 cups water
• 2 medium carrots, sliced
• 2 potatoes, peeled and diced
• 1 corn on the cob, cut into chunks
• 1 medium onion, quartered
• 2 garlic cloves, smashed
• 2 celery stalks, chopped
• 1 bunch of fresh cilantro, chopped
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Lime wedges (for serving)

Instructions:

1. In a large pot, add the chicken, water, and bay leaf. Bring to a boil, then lower the heat to a simmer. Skim off any foam that rises to the top.
2. Add the onion, garlic, celery, carrots, potatoes, and corn. Simmer for 30-40 minutes, or until the chicken is fully cooked and the vegetables are tender.
3. Remove the chicken from the pot, shred it using two forks, and return the meat to the soup.
4. Add the cilantro, oregano, salt, and pepper. Let it simmer for another 5-10 minutes.
5. Taste the soup and adjust the seasoning as necessary.
6. Serve the soup with fresh lime wedges on the side for an extra burst of flavor.

Sopa de Pollo is a soul-warming dish that carries deep cultural significance in Mexico. The combination of chicken, vegetables, and herbs creates a clear, flavorful broth that provides nourishment and comfort. This soup is not only delicious but is also packed with vitamins, making it an excellent choice for cold days or when you need a health boost. Each bite is a reminder of the simplicity and depth of traditional Mexican cooking.

Sopa de Lima (Yucatan Chicken Lime Soup)

Sopa de Lima is a refreshing, tangy, and aromatic chicken soup originating from the Yucatán Peninsula. The key ingredient that sets this soup apart from others is the lime, which infuses the broth with a distinct citrusy flavor. This soup is also distinguished by the addition of crispy fried tortillas, which give the dish texture and an extra layer of flavor. It’s a perfect blend of fresh ingredients with a lively citrus twist, making it an ideal dish for a hot day or when craving something light but satisfying.

Ingredients:

• 2 chicken breasts or thighs (boneless and skinless)
• 6 cups chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 lime (juice and zest)
• 1 tsp cumin
• 1 tsp dried oregano
• 1 bay leaf
• 3 corn tortillas, cut into strips
• 2 tbsp vegetable oil (for frying)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, add the chicken breasts, chicken broth, onion, garlic, bell pepper, tomatoes, cumin, oregano, and bay leaf. Bring the mixture to a boil, then lower the heat to a simmer. Cook for 20-30 minutes, or until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the soup.
3. In a small skillet, heat the vegetable oil over medium heat. Fry the tortilla strips until crispy, about 2-3 minutes. Drain them on a paper towel.
4. Stir in the lime juice and zest, then season the soup with salt and pepper to taste.
5. Serve the soup hot, topped with crispy tortilla strips and fresh cilantro.

Sopa de Lima is a bright, zesty soup that perfectly represents the bold flavors of the Yucatán region. The combination of lime, cilantro, and crispy tortilla strips gives the dish a unique profile that’s both refreshing and satisfying. The rich, savory broth paired with the acidity of lime makes this a dish that can be enjoyed year-round. Whether served as a main course or as an appetizer, it will leave your taste buds dancing with delight.

Caldo Tlalpeño (Spicy Chicken Soup with Vegetables)

Caldo Tlalpeño is a robust and flavorful Mexican chicken soup that brings together a spicy kick and the warmth of a traditional broth. Originating from the state of Puebla, this soup is characterized by the addition of chipotle chiles, which infuse the broth with a smokey heat. The soup is filled with vegetables like carrots, zucchini, and peas, and often served with rice and avocado for added richness. Caldo Tlalpeño is a perfect choice for those who enjoy spicy food and are looking for a satisfying, hearty meal.

Ingredients:

• 2 chicken breasts or thighs (bone-in for more flavor)
• 6 cups water
• 2 medium carrots, sliced
• 1 zucchini, sliced
• 1 cup frozen peas
• 1 chipotle pepper (or more for extra heat)
• 1 garlic clove, minced
• 1 onion, quartered
• 1 tomato, chopped
• 1/2 cup cooked rice (for serving)
• 1 avocado, sliced (for serving)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken, water, garlic, onion, and tomato to a boil. Reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the soup.
3. Add the carrots, zucchini, peas, and chipotle pepper. Simmer for an additional 10-15 minutes until the vegetables are tender.
4. Season with salt and pepper to taste.
5. To serve, place a spoonful of cooked rice in each bowl, ladle the soup over the rice, and top with slices of avocado and fresh cilantro.

Caldo Tlalpeño offers a deeper, smokier, and spicier experience than your typical chicken soup. The chipotle pepper brings a perfect balance of heat and smokiness to the rich, hearty broth, while the vegetables add texture and freshness. The combination of rice and avocado serves as a delicious contrast to the spiciness, making each spoonful a comforting and satisfying bite. This soup is a must-try for those who enjoy the bold flavors of Mexican cuisine and are looking for something that packs a punch in terms of flavor and heat.

Sopa de Pollo con Arroz (Mexican Chicken and Rice Soup)

Sopa de Pollo con Arroz is a comforting and wholesome Mexican chicken soup, where tender chicken is cooked with rice, vegetables, and flavorful herbs. This variation of chicken soup is popular in many Mexican households due to its simplicity and ability to provide warmth and nourishment. The rice adds substance to the soup, making it filling and hearty, while the vegetables like carrots and peas add freshness and color. It’s a versatile dish that can be enjoyed for lunch or dinner, and can even be made in advance for a quick meal later.

Ingredients:

• 2 chicken breasts or thighs (boneless and skinless)
• 6 cups chicken broth
• 1 cup long-grain rice, rinsed
• 1 medium carrot, diced
• 1/2 cup frozen peas
• 1/2 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 tomato, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the chicken breasts, chicken broth, and oregano. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the pot.
4. Add the rice, carrots, peas, corn, zucchini, and tomato. Simmer for an additional 15-20 minutes, or until the rice and vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Sopa de Pollo con Arroz is a delightful, balanced dish that brings together the comforting flavors of chicken, rice, and vegetables. The rice adds a satisfying texture and makes the soup more filling, while the fresh cilantro and lime give it a refreshing finish. Whether enjoyed as a quick weekday meal or as part of a larger family gathering, this soup is sure to be a crowd-pleaser, offering both comfort and nourishment in every bowl.

Caldo de Pollo a la Mexicana (Mexican-Style Chicken Soup)

Caldo de Pollo a la Mexicana is a bold and flavorful variation of traditional chicken soup. This version features a spicy broth made with tomatoes, serrano chiles, and garlic, which creates a rich, tangy base. The addition of vegetables like carrots, potatoes, and zucchini adds heartiness, while the chicken provides a protein-packed foundation. This soup is not only full of vibrant colors but also boasts a rich, tangy flavor that is perfect for a satisfying meal on a cold day.

Ingredients:

• 2 chicken breasts or thighs (bone-in for richer flavor)
• 6 cups water
• 2 tomatoes, chopped
• 2 serrano chiles, chopped (seeds removed for less heat)
• 1 onion, quartered
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 potatoes, peeled and diced
• 1 zucchini, sliced
• 1 tsp cumin
• 1/2 tsp dried oregano
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Lime wedges (for serving)

Instructions:

1. In a large pot, add the chicken, water, onion, garlic, and tomatoes. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the chicken is cooked through.
2. While the chicken is cooking, blend the chopped serrano chiles, cumin, and oregano with a little bit of the broth in a blender until smooth.
3. Once the chicken is done, remove it from the pot and shred it. Return the shredded chicken to the soup.
4. Add the carrots, potatoes, and zucchini to the pot and simmer for 15-20 minutes until the vegetables are tender.
5. Stir in the chile mixture and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Caldo de Pollo a la Mexicana offers a hearty, spicy take on the classic chicken soup. The serrano chiles and tomatoes create a flavorful, zesty broth, while the vegetables bring both color and texture to the dish. This soup is perfect for those who appreciate bold, spicy flavors and want a comforting, filling meal. The lime and cilantro garnish adds freshness, making every spoonful a delightful combination of savory, tangy, and spicy flavors.

Sopa de Pollo con Chipotle (Chipotle Chicken Soup)

Sopa de Pollo con Chipotle is a smoky, spicy chicken soup that uses chipotle peppers to create a deep, rich flavor. The smokiness of the chipotle combines beautifully with the tender chicken and vegetables, producing a soup that is both comforting and invigorating. Often served with a side of warm tortillas or rice, this soup is perfect for those who crave a little heat with their meal. The depth of flavor and heat from the chipotle make this a memorable dish that will satisfy both your hunger and your taste buds.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups water
• 2 chipotle peppers in adobo sauce (or more for extra heat)
• 2 medium carrots, diced
• 2 potatoes, peeled and diced
• 1 zucchini, chopped
• 1 onion, quartered
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, bring the chicken, water, onion, garlic, and bay leaf to a boil. Once boiling, reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through.
2. While the chicken is cooking, blend the chipotle peppers with a bit of the broth until smooth. Set aside.
3. Remove the chicken from the pot, shred the meat, and return it to the pot.
4. Add the carrots, potatoes, and zucchini to the pot. Simmer for another 15-20 minutes until the vegetables are tender.
5. Stir in the chipotle puree, thyme, salt, and pepper. Let it simmer for another 5-10 minutes.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Chipotle is the perfect balance of smoky heat and comfort. The chipotle peppers give this soup a deep, smoky flavor that makes it stand out from traditional chicken soups. The tender chicken and hearty vegetables combine with the rich, spicy broth to create a truly satisfying dish. Whether served as a light lunch or a cozy dinner, this soup will keep you warm and satisfied with every bite, especially when paired with lime and cilantro for a fresh, zesty finish.

Sopa de Pollo con Calabaza (Mexican Chicken Soup with Squash)

Sopa de Pollo con Calabaza is a vibrant and comforting Mexican chicken soup that incorporates fresh zucchini (or other squash varieties) for a sweet, mild flavor. This soup is light yet filling, with a clear broth that is both nutritious and soothing. The natural sweetness of the squash pairs beautifully with the savory chicken and seasonings. It’s a perfect dish for those who enjoy a lighter, veggie-packed soup that still provides the warmth and comfort of a traditional Mexican caldo.

Ingredients:

• 2 chicken breasts or thighs (bone-in for richer flavor)
• 6 cups water
• 1 medium onion, quartered
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium zucchinis (or yellow squash), sliced
• 1 potato, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, add the chicken, water, onion, garlic, oregano, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the chicken is cooked through.
2. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
3. Add the carrots, zucchinis, potato, and corn to the pot. Let it simmer for 15-20 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Calabaza is a wholesome and satisfying meal that brings together the simplicity of chicken and vegetables with the delicate flavor of squash. The clear broth allows the fresh ingredients to shine, while the lime and cilantro garnish provide a burst of brightness. This soup is a great way to incorporate more vegetables into your diet while enjoying the comfort of a traditional Mexican dish. Whether as a light meal or a side dish to a larger feast, it’s a dish everyone will enjoy.

Sopa de Pollo con Espinazo (Mexican Pork and Chicken Soup)

Sopa de Pollo con Espinazo is a unique Mexican soup that combines chicken with pork (typically pork spine or espinazo) to create a rich, flavorful broth. The combination of tender chicken and pork creates a complex, meaty soup with layers of flavor. With the addition of root vegetables like potatoes, carrots, and corn, this soup is hearty and comforting. The result is a filling, savory dish that can easily become a family favorite, often served with warm tortillas or rice.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 1 lb pork espinazo (pork spine or neck bones)
• 6 cups water
• 1 onion, quartered
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 potatoes, peeled and diced
• 1 corn on the cob, cut into chunks
• 2 tomatoes, chopped
• 1 tsp cumin
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, add the chicken, pork espinazo, water, onion, and garlic. Bring to a boil, then reduce the heat and simmer for about 40-45 minutes, or until the meats are tender and the broth is flavorful.
2. Remove the meats, shred the chicken, and chop the pork into bite-sized pieces. Return the meats to the pot.
3. Add the carrots, potatoes, corn, and tomatoes to the broth. Simmer for another 20-25 minutes, or until the vegetables are tender.
4. Season with cumin, thyme, salt, and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Sopa de Pollo con Espinazo is a rich and hearty Mexican soup that offers the best of both chicken and pork. The combination of tender meat, savory vegetables, and flavorful broth makes for a filling and satisfying meal. The addition of lime and cilantro gives a fresh finish, balancing the richness of the meats. This soup is perfect for large gatherings or family dinners and pairs wonderfully with tortillas or rice, offering both comfort and depth of flavor in every bowl.

Sopa de Pollo con Chile Ancho (Chicken Soup with Ancho Chile)

Sopa de Pollo con Chile Ancho is a delicious Mexican chicken soup that features the deep, rich flavor of ancho chiles. Ancho chiles, which are dried poblano peppers, provide a mild, smoky heat that infuses the broth with a distinct flavor profile. This soup is a perfect blend of spice, savory chicken, and earthy vegetables, and it’s ideal for anyone who enjoys a more complex, smoky soup. It’s perfect for colder weather, as the flavors are deep and comforting.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups chicken broth
• 2 dried ancho chiles (seeds and stems removed)
• 2 medium carrots, sliced
• 1 zucchini, diced
• 1 potato, peeled and diced
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a small bowl, rehydrate the ancho chiles by soaking them in hot water for about 15 minutes. Once soft, blend them with a little bit of the broth until smooth.
2. In a large pot, add the chicken, chicken broth, onion, garlic, cumin, oregano, and bay leaf. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot, shred it, and return it to the soup.
4. Add the carrots, zucchini, and potatoes to the pot, and simmer for another 15-20 minutes until the vegetables are tender.
5. Stir in the ancho chile puree and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

Sopa de Pollo con Chile Ancho is a flavorful and comforting dish that brings together the smokiness of ancho chiles with tender chicken and fresh vegetables. The ancho chiles add a rich depth of flavor that sets this soup apart from others, giving it a unique, mild heat that’s not overpowering. The soup is perfect for those looking for a complex, hearty, and spicy meal that still feels like a classic chicken soup. The lime and cilantro finish adds a burst of freshness, balancing the deep, savory broth.

Caldo de Pollo con Nopales (Chicken Soup with Cactus)

Caldo de Pollo con Nopales is a delicious and nutritious Mexican chicken soup that includes nopales (cactus pads), adding a unique texture and flavor to the broth. Nopales are packed with vitamins and are often used in Mexican cuisine for their mild, slightly tangy taste. The soup is both hearty and refreshing, with a combination of tender chicken, cactus, and traditional vegetables like carrots and potatoes. This dish is perfect for those looking to try something new or anyone who loves traditional Mexican flavors in a wholesome soup.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups water or chicken broth
• 2 medium carrots, sliced
• 1 potato, peeled and diced
• 1 zucchini, diced
• 1 nopal (cactus pad), cleaned and sliced into strips
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the chicken breasts, water (or broth), oregano, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the chicken is fully cooked.
3. Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the soup.
4. Add the carrots, potatoes, zucchini, and nopal to the pot. Continue to simmer for an additional 15-20 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Caldo de Pollo con Nopales is a healthy and flavorful chicken soup that offers a refreshing twist on the traditional recipe. The nopal cactus adds a unique, tender texture to the soup, while the combination of herbs and vegetables makes it comforting and satisfying. The lime and cilantro garnish enhances the fresh, bright flavor of the broth, making it an excellent choice for a light yet filling meal. Whether served as a family dinner or as a nutrient-packed lunch, this soup offers a taste of authentic Mexican cuisine and is sure to be enjoyed by all.

Sopa de Pollo con Poblano (Chicken Soup with Poblano Peppers)

Sopa de Pollo con Poblano is a flavorful Mexican chicken soup that showcases the smoky, mild heat of poblano peppers. Poblano peppers add a rich, earthy taste to the broth, creating a comforting and savory base. The soup is completed with tender chicken, vegetables, and often rice or tortillas on the side for a hearty, satisfying meal. This soup is perfect for those who enjoy a balanced heat that enhances the overall flavor without being too spicy.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups chicken broth
• 2 poblano peppers, roasted, peeled, and chopped
• 2 medium carrots, diced
• 1 potato, peeled and diced
• 1 zucchini, chopped
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp vegetable oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Begin by roasting the poblano peppers directly over a flame or on a grill until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin and remove the seeds. Chop the roasted poblanos and set them aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the chicken breasts, chicken broth, cumin, oregano, and quartered onion to the pot. Bring to a boil, then lower the heat and simmer for 25-30 minutes until the chicken is fully cooked.
4. Remove the chicken, shred it, and return the meat to the soup.
5. Add the carrots, potatoes, zucchini, and roasted poblano peppers to the pot. Let it simmer for 15-20 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Poblano offers a perfect balance of smokiness and tenderness. The roasted poblano peppers bring an earthy flavor that complements the chicken and vegetables in the soup, making every spoonful a warm, flavorful experience. The cumin and oregano add a depth of flavor that completes the dish, while the lime and cilantro garnish give a fresh finish. This soup is ideal for any occasion and can be enjoyed with a side of warm tortillas or rice for a fuller meal.

Sopa de Pollo con Frijoles (Chicken Soup with Beans)

Sopa de Pollo con Frijoles is a hearty and nutritious Mexican chicken soup that includes beans, making it a complete and filling meal. The addition of beans provides extra protein and fiber, while the chicken and vegetables create a rich, comforting broth. This soup is both satisfying and healthy, perfect for cold weather or when you need something substantial. The beans also absorb the flavors of the broth, adding a creamy texture and enhancing the overall taste of the soup.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups chicken broth
• 1 cup dried pinto beans (soaked overnight or canned beans)
• 2 medium carrots, sliced
• 1 medium potato, peeled and diced
• 1 zucchini, chopped
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. If using dried beans, rinse and soak them overnight. If using canned beans, drain and rinse them.
2. In a large pot, add the chicken, chicken broth, onion, garlic, cumin, oregano, and soaked beans. Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the beans are tender and the chicken is fully cooked.
3. Remove the chicken from the pot, shred it, and return the chicken to the soup.
4. Add the carrots, potatoes, and zucchini to the pot and continue to simmer for 20 minutes until the vegetables are tender.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Frijoles is the epitome of comfort food, combining the rich, savory flavors of chicken with the creamy texture of beans. This hearty soup is filling and nutritious, making it a great choice for a satisfying meal. The beans soak up all the delicious flavors of the broth, adding depth and substance to the dish. The lime and cilantro add a fresh touch that perfectly balances the richness of the soup. Whether served with tortillas or on its own, this soup is a wonderful choice for any occasion.

Sopa de Pollo con Verduras (Chicken Soup with Mixed Vegetables)

Sopa de Pollo con Verduras is a classic Mexican chicken soup filled with a variety of vegetables, making it a healthy and hearty option for any meal. The simplicity of the dish highlights the natural flavors of the chicken and vegetables, with carrots, potatoes, zucchini, and corn adding both texture and color to the soup. The broth is light but flavorful, and the soup is perfect for anyone looking for a nutritious, light, and wholesome meal. It’s commonly enjoyed on a chilly day or when you’re in need of comfort food that also delivers on nutrients.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups water or chicken broth
• 2 medium carrots, sliced
• 2 potatoes, peeled and diced
• 1 zucchini, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup peas (optional)
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the chicken breasts or thighs, water or chicken broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it. Return the shredded chicken to the soup.
4. Add the carrots, potatoes, zucchini, corn, and peas (if using). Simmer for 15-20 minutes until the vegetables are tender.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Verduras is a flavorful and nutritious soup that brings together the natural goodness of chicken and vegetables. The clear, light broth and hearty vegetables provide a comforting yet wholesome meal, making it perfect for both everyday meals and special occasions. The cilantro and lime garnish add a refreshing burst of flavor that balances the richness of the chicken, creating a well-rounded and satisfying dish. Whether you’re recovering from an illness or simply craving something light and nourishing, this soup is sure to satisfy.

Sopa de Pollo con Chipotle y Papas (Chicken Soup with Chipotle and Potatoes)

Sopa de Pollo con Chipotle y Papas is a Mexican chicken soup that incorporates the smoky, spicy flavor of chipotle peppers, paired with hearty potatoes. The chipotle adds a depth of heat and smokiness to the broth, while the potatoes bring richness and comfort to the dish. This soup strikes a perfect balance between the warmth of the chicken, the earthiness of the potatoes, and the smoky kick of chipotle, making it a satisfying and flavorful dish that is ideal for a cold evening or a hearty lunch.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups chicken broth
• 2 dried chipotle peppers, seeds removed
• 2 medium potatoes, peeled and diced
• 1 medium carrot, sliced
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Rehydrate the chipotle peppers by soaking them in hot water for about 10 minutes. Once softened, blend them with a small amount of the broth until smooth.
2. In a large pot, add the chicken, chicken broth, onion, garlic, cumin, and coriander. Bring to a boil, then reduce the heat and simmer for 30 minutes or until the chicken is fully cooked.
3. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup.
4. Add the potatoes, carrots, and chipotle puree to the pot. Simmer for 15-20 minutes until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Chipotle y Papas is a richly flavored soup that brings together smoky, spicy chipotle peppers with the comforting heartiness of potatoes. The chipotle gives the broth a smoky depth of flavor that complements the chicken and vegetables perfectly. The potatoes add a wonderful texture and absorb the rich broth, making this soup extra satisfying. With a touch of lime and cilantro for freshness, this dish is sure to be a favorite for those who love bold, smoky flavors in their soups.

Sopa de Pollo con Fideos (Chicken Soup with Noodles)

Sopa de Pollo con Fideos is a comforting Mexican chicken noodle soup, where tender chicken and thin noodles come together in a light, flavorful broth. The simplicity of this dish allows the fresh flavors of the chicken and vegetables to shine, while the noodles add substance to the soup. Often enjoyed by families for lunch or dinner, this dish is light yet filling, and perfect for those seeking a quick, satisfying, and wholesome meal. It’s a classic that resonates with both children and adults alike.

Ingredients:

• 2 chicken breasts or thighs (bone-in)
• 6 cups chicken broth
• 1 medium carrot, sliced
• 1 zucchini, diced
• 1/2 cup uncooked fideo noodles (or other small pasta)
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the chicken breasts, chicken broth, and oregano. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup.
4. Add the carrots, zucchini, and fideo noodles to the pot. Simmer for another 10-12 minutes until the noodles and vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

Sopa de Pollo con Fideos is a simple yet deeply satisfying soup that combines the comforting qualities of chicken with the familiar texture of noodles. This dish is perfect for those seeking a light, nourishing meal that still provides plenty of flavor. The addition of vegetables like zucchini and carrots gives it a refreshing and wholesome touch, while the cilantro and lime add a burst of brightness. Whether for a quick weeknight dinner or a light, hearty lunch, this soup is sure to be a family favorite.

Note: More recipes are coming soon!