45+ Traditional Mexican Chicken Soup Recipes for Cozy Nights

If you’re a fan of rich, flavorful, and comforting soups, then Mexican chicken soup is a must-try!

With its vibrant combination of spices, tender chicken, and fresh ingredients, this Mexican-inspired dish offers a delicious twist on the classic chicken soup.

Whether you prefer a creamy soup, a spicy broth, or a hearty one-pot meal, there’s a Mexican chicken soup recipe for every taste. From traditional flavors like chicken tortilla soup to innovative creations with beans, vegetables, and lime, these recipes promise to satisfy your cravings.

In this blog post, we’ve gathered 45+ Mexican Chicken Soup Recipes that will take your taste buds on a journey south of the border.

Whether you’re cooking for a cozy family dinner, hosting a fiesta, or meal prepping for the week, you’ll find a recipe that’s both comforting and flavorful.

45+ Traditional Mexican Chicken Soup Recipes for Cozy Nights

Mexican chicken soup is more than just a comforting meal—it’s a celebration of bold, fresh flavors and hearty ingredients.

From simple recipes to more complex variations, these 45+ Mexican chicken soup ideas offer something for every occasion, palate, and level of culinary expertise.

So, next time you’re craving a warm and satisfying dish, look no further than the rich, spicy, and delicious world of Mexican chicken soups.

Experiment with different ingredients, adjust the spice levels, and discover your new favorite comfort food.

With so many variations to choose from, you’ll never run out of delicious options to try!

Classic Mexican Chicken Tortilla Soup

This hearty and flavorful chicken tortilla soup is a Mexican classic, combining tender chicken, spicy tomatoes, and crispy tortilla strips in a savory broth. The soup is a perfect balance of tangy, spicy, and savory flavors, with a hint of lime and cilantro for freshness. It’s a warm, comforting dish that’s easy to prepare, making it ideal for a weeknight dinner or a gathering with friends and family.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (frozen or fresh)
  • 1/2 cup chopped cilantro
  • Juice of 1 lime
  • 6 corn tortillas, cut into strips
  • 2 tablespoons vegetable oil (for frying)
  • Salt and pepper to taste
  • Optional toppings: sour cream, shredded cheese, avocado slices, lime wedges
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for about 5 minutes until softened.
  2. Add minced garlic, cumin, and chili powder to the pot. Stir for another minute until fragrant.
  3. Pour in the chicken broth, shredded chicken, diced tomatoes, and corn. Bring the soup to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.
  4. While the soup simmers, heat vegetable oil in a skillet over medium heat. Fry the tortilla strips until crispy, about 2-3 minutes. Drain on paper towels and season with salt.
  5. Once the soup is ready, stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
  6. To serve, ladle the soup into bowls, top with crispy tortilla strips, and garnish with your choice of toppings like sour cream, shredded cheese, and avocado.

This Classic Mexican Chicken Tortilla Soup is the perfect comfort food for any occasion. The crispy tortilla strips add a delightful crunch, while the broth provides a rich, comforting base. The combination of savory chicken, tangy lime, and fragrant cilantro elevates this dish, making it a crowd-pleaser. Whether you’re serving it as a family meal or at a party, this soup is guaranteed to be a hit.

Mexican Chicken Pozole Soup

Pozole is a traditional Mexican soup made with hominy, pork or chicken, and a rich, flavorful broth. This version uses tender chicken and a red chili base for a deep, smoky flavor. It’s a filling and comforting soup that’s perfect for special occasions or any time you’re craving something warm and satisfying.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs
  • 4 cups chicken broth
  • 2 cans (15 oz each) hominy, drained and rinsed
  • 1/4 cup dried ancho chili peppers, seeds removed
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Garnishes: shredded lettuce, radishes, oregano, lime wedges, and crushed tortilla chips
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes.
  2. Add chicken thighs to the pot and brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
  3. In the same pot, add chicken broth, hominy, ancho chili peppers, oregano, cumin, smoked paprika, and bay leaves. Stir to combine.
  4. Return the chicken thighs to the pot. Bring the soup to a simmer and cook for 40-45 minutes until the chicken is cooked through.
  5. Remove the chicken thighs, shred the meat, and return it to the soup. Stir in lime juice and season with salt and pepper to taste.
  6. Serve the pozole in bowls with your choice of garnishes such as shredded lettuce, radishes, oregano, lime wedges, and crushed tortilla chips for added texture.

This Mexican Chicken Pozole Soup offers a unique combination of rich, smoky flavors from the ancho chilies and deep savory notes from the chicken. It’s a perfect blend of tender chicken, hearty hominy, and a satisfying broth, making it a wonderful dish for special occasions or a cozy family dinner. With its vibrant garnishes and hearty ingredients, this soup is a true celebration of Mexican culinary tradition.

Mexican Chicken and Vegetable Soup

This vibrant and nutritious Mexican Chicken and Vegetable Soup is a perfect balance of lean chicken, fresh vegetables, and a light yet flavorful broth. It’s a great option for a wholesome meal, packed with vitamins and protein. With a zesty kick from lime and chili powder, this soup is a fresh, lighter take on classic Mexican flavors.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and sliced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: avocado, sour cream, tortilla strips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
  2. Add sliced carrots, zucchini, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Stir in the shredded chicken, chicken broth, diced tomatoes, chili powder, and cumin. Bring the soup to a boil, then lower the heat and let it simmer for 20-25 minutes until the vegetables are tender.
  4. Season with salt and pepper to taste, then stir in lime juice and fresh cilantro.
  5. Ladle the soup into bowls and garnish with avocado, a dollop of sour cream, and crispy tortilla strips if desired.

This Mexican Chicken and Vegetable Soup is a healthy and satisfying dish, offering a burst of fresh flavors with every spoonful. The combination of tender chicken, crisp vegetables, and a tangy broth makes it a perfect choice for a lighter meal that still packs a punch of flavor. Whether you’re looking for a nutritious lunch or a wholesome dinner, this soup is sure to become a favorite in your kitchen.

Mexican Chicken and Lime Soup

This Mexican Chicken and Lime Soup, also known as “Sopa de Lima,” is a zesty and refreshing dish full of bright citrus flavor. It’s a lighter, tangy soup made with tender chicken, aromatic herbs, and a burst of lime. With its flavorful broth and the option to garnish with crispy tortilla strips, this soup is the perfect comfort food that’s both light and satisfying.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 2 limes (juice and zest)
  • 1/2 cup fresh cilantro, chopped
  • 2 medium tomatoes, chopped
  • 1 serrano chili (optional for extra heat)
  • 6 corn tortillas, cut into strips
  • Salt and pepper to taste
  • Optional toppings: avocado slices, sour cream, tortilla strips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
  2. Stir in the cumin and chili powder, cooking for another minute to bring out the spices’ flavors.
  3. Add chicken broth, shredded chicken, lime juice, lime zest, and chopped tomatoes to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to blend.
  4. While the soup simmers, fry the tortilla strips in a small amount of oil until crispy and golden. Drain them on a paper towel and season with salt.
  5. Stir in fresh cilantro and taste the soup, adding salt and pepper as needed.
  6. To serve, ladle the soup into bowls, and garnish with tortilla strips, avocado slices, and a dollop of sour cream.

The Mexican Chicken and Lime Soup is the perfect balance of fresh and hearty, with the lime providing a tangy zing that complements the savory chicken and broth. The crispy tortilla strips and creamy avocado make this soup a complete meal, offering texture and richness in every bite. It’s an ideal dish for a light yet flavorful dinner, offering a taste of traditional Mexican cuisine with a refreshing twist.

Mexican Chicken and Bean Soup

This Mexican Chicken and Bean Soup is a hearty and filling dish that combines tender chicken with the protein-packed goodness of beans. It’s a robust and comforting soup, enhanced by aromatic spices like cumin and oregano, making it a perfect meal for colder days. The beans add a creamy texture, and the toppings of cheese and cilantro bring extra flavor to every spoonful.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup corn kernels (fresh or frozen)
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Garnishes: chopped cilantro, shredded cheese, sour cream, crushed tortilla chips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 4-5 minutes until softened.
  2. Stir in cumin and oregano, letting them toast for about 1 minute to release their flavor.
  3. Add black beans, pinto beans, chicken broth, shredded chicken, diced tomatoes, and corn to the pot. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
  4. Season with salt and pepper to taste, then stir in lime juice for added brightness.
  5. Ladle the soup into bowls and top with fresh cilantro, a sprinkle of shredded cheese, a dollop of sour cream, and crushed tortilla chips for added crunch.

This Mexican Chicken and Bean Soup is a filling and flavorful dish that provides a perfect combination of protein, fiber, and savory spices. The addition of beans not only adds heartiness but also a creamy texture that blends beautifully with the broth. The fresh garnishes provide a pop of color and extra flavor, making this soup an excellent choice for a comforting, wholesome meal that the whole family will love.

Spicy Mexican Chicken Soup with Avocado

For those who enjoy a little heat, this Spicy Mexican Chicken Soup with Avocado brings a flavorful kick with every bite. The spiciness from jalapeños and the depth of flavor from roasted tomatoes combine to create a deliciously bold broth. The creamy avocado adds a rich contrast, balancing the heat while bringing freshness and smoothness to the dish.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 jalapeño peppers, seeded and chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • 1 ripe avocado, sliced
  • Fresh cilantro, chopped
  • Optional toppings: tortilla strips, shredded cheese, sour cream
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeños. Sauté for 3-4 minutes until softened and fragrant.
  2. Add fire-roasted diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, and smoked paprika to the pot. Stir to combine and bring to a simmer.
  3. Let the soup simmer for 20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
  4. Stir in lime juice, then ladle the soup into bowls.
  5. Top with avocado slices, cilantro, and any optional toppings like tortilla strips, shredded cheese, or sour cream.

This Spicy Mexican Chicken Soup with Avocado is perfect for spice lovers, delivering a bold and zesty broth with a creamy, refreshing avocado topping. The heat from the jalapeños is beautifully balanced by the smoothness of the avocado, creating a satisfying contrast in each bite. It’s a flavorful soup that’s simple to prepare and perfect for anyone looking to add a bit of spice to their meal.

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup is a comforting, savory dish that combines shredded chicken, a rich, flavorful broth, and crispy tortilla strips. The bold combination of tomatoes, spices, and a hint of heat makes this soup a true crowd-pleaser. Topped with cheese, avocado, and sour cream, this soup provides the perfect balance of flavors and textures, offering a delicious taste of Mexican cuisine.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 corn tortillas, cut into strips
  • 1 tablespoon lime juice
  • Garnishes: avocado slices, shredded cheese, sour cream, cilantro
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
  2. Add diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir and bring to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld.
  3. While the soup simmers, fry the tortilla strips in a separate pan with a bit of oil until crispy and golden. Drain on paper towels.
  4. Stir in lime juice into the soup for an added tang.
  5. To serve, ladle the soup into bowls, and top with crispy tortilla strips, avocado slices, shredded cheese, sour cream, and fresh cilantro.

Mexican Chicken Tortilla Soup is a delicious, hearty dish that’s packed with flavors from smoky spices and tangy tomatoes. The crispy tortilla strips add an irresistible crunch, while the creamy avocado and sour cream offer a smooth contrast. It’s the ultimate comfort food that’s easy to make, but rich in taste, perfect for any season.

Mexican Chicken and Corn Soup

Mexican Chicken and Corn Soup is a hearty and slightly sweet soup that combines tender chicken with sweet corn kernels, creating a comforting bowl of goodness. Infused with cumin, chili powder, and lime, this soup has a balance of savory and zesty flavors. It’s a nourishing dish that’s perfect for a family dinner, with just the right amount of spice to elevate the sweetness of the corn.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (15 oz) sweet corn kernels, drained
  • 1/2 cup diced carrots
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Garnishes: avocado slices, tortilla strips, sour cream, shredded cheese
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 4-5 minutes until softened and fragrant.
  2. Stir in cumin and chili powder, cooking for another minute to release the spices’ flavors.
  3. Add chicken broth, shredded chicken, sweet corn, diced carrots, and diced tomatoes to the pot. Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
  4. Stir in lime juice and fresh cilantro, and taste the soup, adjusting seasoning with salt and pepper as needed.
  5. Serve the soup in bowls, and top with avocado slices, tortilla strips, sour cream, and shredded cheese.

This Mexican Chicken and Corn Soup offers a wonderful combination of sweet corn and savory chicken, spiced with cumin and chili powder. The addition of lime juice and cilantro provides a fresh and vibrant contrast, while the toppings of avocado and cheese add creaminess and texture. It’s a flavorful, filling, and easy-to-make dish that’s sure to become a favorite for any meal.

Mexican Spicy Chicken and Rice Soup

Mexican Spicy Chicken and Rice Soup is a flavorful and comforting dish that pairs tender chicken with hearty rice and a kick of heat from jalapeños. This soup is the perfect balance of spice, savory, and comforting ingredients, all simmered together to create a deliciously rich broth. The rice adds a filling component, making this soup a complete meal that’s satisfying and delicious.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 jalapeños, seeded and chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 cup cooked rice (white or brown)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped
  • Garnishes: avocado slices, shredded cheese, sour cream
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeños. Sauté for 4-5 minutes until softened.
  2. Stir in diced tomatoes, chicken broth, shredded chicken, cooked rice, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer, cooking for 15-20 minutes to allow the flavors to blend.
  3. Stir in lime juice and fresh cilantro, adjusting seasoning as needed.
  4. Serve the soup in bowls and top with avocado slices, shredded cheese, and sour cream.

Mexican Spicy Chicken and Rice Soup is the perfect balance of heat and comfort, with the rice offering a hearty base and the chicken making it filling. The spicy kick from the jalapeños can be adjusted to suit your taste, and the lime juice and cilantro bring a burst of freshness. This soup is perfect for warming up on chilly evenings and is a satisfying meal in a bowl.

Mexican Chicken and Black Bean Soup

Mexican Chicken and Black Bean Soup is a flavorful, protein-packed dish that combines tender chicken with hearty black beans and a mix of spices that brings depth to the broth. The addition of cilantro, lime, and jalapeños gives the soup a vibrant and fresh flavor profile, making it a perfect choice for a filling lunch or dinner. It’s easy to make, healthy, and can be customized with your favorite toppings for a truly satisfying meal.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, chopped (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup corn kernels (optional)
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Garnishes: avocado slices, sour cream, shredded cheese, tortilla strips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeño. Sauté for about 5 minutes until softened and fragrant.
  2. Stir in cumin and chili powder and cook for another minute to toast the spices.
  3. Add black beans, chicken broth, shredded chicken, diced tomatoes, and corn (if using) to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
  4. Stir in lime juice and fresh cilantro. Taste the soup and season with salt and pepper as needed.
  5. Ladle the soup into bowls and top with avocado slices, sour cream, shredded cheese, and tortilla strips.

Mexican Chicken and Black Bean Soup offers a satisfying combination of tender chicken, hearty black beans, and a flavorful broth, balanced by the tang of lime and the freshness of cilantro. The heat from the jalapeños is optional but adds a delicious kick. With the perfect toppings like avocado and cheese, this soup makes for a filling and comforting meal that can be enjoyed any time of year.

Mexican Chicken Pozole Soup

Mexican Chicken Pozole Soup is a traditional dish with a modern twist, made with tender shredded chicken and hominy in a rich and flavorful broth. This soup features a blend of spices like oregano, cumin, and garlic, along with a touch of heat from chili peppers. Pozole is typically enjoyed on special occasions, but it’s easy to make and perfect for a comforting meal with all the vibrant flavors of Mexican cuisine.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 dried ancho chili (or other dried chili), seeded and chopped
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (15 oz) hominy, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Garnishes: radishes, shredded lettuce, cilantro, lime wedges, crushed tortilla chips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 4-5 minutes until softened and fragrant.
  2. Stir in chopped dried ancho chili, cumin, and oregano, cooking for another minute to bring out the flavors.
  3. Add chicken broth, shredded chicken, hominy, chili powder, and lime juice. Bring to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
  4. Taste and season with salt and pepper as needed.
  5. Serve the soup in bowls and garnish with radishes, shredded lettuce, cilantro, lime wedges, and crushed tortilla chips for added texture and flavor.

Mexican Chicken Pozole Soup is a deliciously hearty and flavorful dish, perfect for a cozy meal. The hominy adds a unique texture, while the spices and chili bring depth and warmth to the broth. The garnishes add a refreshing crunch and a burst of flavor. This soup embodies the essence of Mexican comfort food, offering a satisfying, fulfilling meal with a kick of spice.

Mexican Chicken and Zucchini Soup

Mexican Chicken and Zucchini Soup is a light yet flavorful dish that blends tender chicken with the mild taste of zucchini, creating a refreshing yet hearty meal. Infused with aromatic spices like cumin and chili powder, the soup is simple to prepare but packed with authentic Mexican flavors. It’s a versatile dish that can be easily customized and is perfect for a quick, healthy lunch or dinner.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced into half-moons
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Garnishes: avocado slices, shredded cheese, sour cream, tortilla chips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for about 4-5 minutes until softened and fragrant.
  2. Add sliced zucchini, cumin, and chili powder, cooking for 5 minutes until the zucchini begins to soften.
  3. Pour in chicken broth, shredded chicken, and diced tomatoes. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to combine and the zucchini to become tender.
  4. Stir in lime juice and fresh cilantro. Taste and season with salt and pepper as needed.
  5. Serve the soup in bowls and top with avocado slices, shredded cheese, sour cream, and crispy tortilla chips.

Mexican Chicken and Zucchini Soup is a healthy, satisfying meal that is easy to prepare and full of fresh flavors. The zucchini adds a mild sweetness that pairs perfectly with the bold spices, while the shredded chicken makes the soup hearty. Topped with avocado and cheese, this soup is a delicious option for a light yet filling dinner, offering the vibrant taste of Mexico with every spoonful.

Mexican Chicken and Tortilla Soup

Mexican Chicken and Tortilla Soup is a rich, flavorful dish that combines tender chicken, spicy tomatoes, and a variety of seasonings, all enhanced by crispy tortilla strips. It’s a perfect blend of savory and spicy flavors, with the crunch of the tortilla strips adding texture to each spoonful. This soup is a crowd-pleaser for any occasion and can easily be customized with your favorite toppings, making it a comforting and hearty meal.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup frozen corn kernels
  • Salt and pepper to taste
  • 4 small corn tortillas, cut into strips
  • 1 tablespoon lime juice
  • Garnishes: avocado slices, cilantro, sour cream, shredded cheese, extra tortilla strips
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 4-5 minutes, until softened.
  2. Stir in diced tomatoes with green chilies, chicken broth, shredded chicken, cumin, chili powder, smoked paprika, and corn kernels. Bring to a simmer and cook for 15-20 minutes.
  3. While the soup is simmering, heat a little oil in a skillet over medium heat and fry the tortilla strips until golden and crispy. Drain on paper towels.
  4. Stir in lime juice and taste the soup, adjusting the seasoning with salt and pepper if needed.
  5. Serve the soup in bowls, topped with crispy tortilla strips, avocado slices, cilantro, shredded cheese, and a dollop of sour cream.

Mexican Chicken and Tortilla Soup is a comforting, flavorful meal that combines spicy, tangy, and savory notes. The crispy tortilla strips provide a satisfying crunch, while the rich broth, filled with tender chicken and vegetables, warms you from the inside out. It’s a versatile dish that can be adjusted to your heat tolerance and garnished to suit your preferences, making it a favorite for family dinners or gatherings.

Mexican Chicken Enchilada Soup

Mexican Chicken Enchilada Soup is a rich, creamy soup that captures all the delicious flavors of a classic chicken enchilada. The combination of seasoned chicken, red enchilada sauce, and a variety of spices creates a comforting soup with deep, vibrant flavors. Topped with cheese, sour cream, and crispy tortilla strips, this soup is a quick, easy, and satisfying meal that brings a taste of Mexican comfort food right to your table.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup heavy cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Salt and pepper to taste
  • Garnishes: sour cream, crispy tortilla strips, cilantro
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 4-5 minutes until softened and fragrant.
  2. Stir in shredded chicken, red enchilada sauce, chicken broth, cumin, chili powder, and smoked paprika. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to combine.
  3. Stir in heavy cream and shredded cheese. Continue to simmer for another 5-7 minutes, until the soup is creamy and the cheese is melted.
  4. Taste the soup and season with salt and pepper as needed.
  5. Serve the soup in bowls and top with sour cream, crispy tortilla strips, and fresh cilantro.

Mexican Chicken Enchilada Soup is a creamy and comforting dish that packs a punch of flavor. The enchilada sauce adds a rich, tangy taste, while the heavy cream gives the soup a smooth texture. The shredded chicken makes it hearty, and the garnishes add freshness and crunch. This soup is perfect for busy weeknights or when you want to indulge in a bowl of delicious, cheesy comfort food.

Mexican Chicken and Rice Soup

Mexican Chicken and Rice Soup is a simple yet satisfying dish that brings together the comforting flavors of chicken and rice, with a Mexican twist. The rice adds a hearty, filling component to the soup, while the spices and broth create a vibrant, flavorful base. This soup is easy to prepare, perfect for using up leftover chicken, and can be enjoyed as a light dinner or a cozy lunch.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup cooked shredded chicken
  • 1/2 cup long-grain rice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Garnishes: fresh cilantro, avocado slices, lime wedges
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 4-5 minutes, until softened.
  2. Add diced tomatoes, chicken broth, shredded chicken, rice, cumin, chili powder, smoked paprika, and lime juice. Bring to a boil.
  3. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender and the flavors have melded together.
  4. Taste the soup and adjust the seasoning with salt and pepper.
  5. Serve the soup in bowls, garnished with fresh cilantro, avocado slices, and lime wedges.

Mexican Chicken and Rice Soup is a hearty, flavorful dish that’s perfect for a quick and satisfying meal. The combination of chicken, rice, and aromatic spices creates a comforting soup, while the lime and fresh cilantro add a burst of brightness. This soup is not only easy to make, but it’s also a great way to use up leftover chicken and enjoy a warm, wholesome meal.

Note: More recipes are coming soon!