Mexican Chicken Soup Recipe

December 31, 2023 7 Comments

This Mexican chicken soup recipe will chase away the winter blues.

Because? Well, first of all, it’s hot! Nothing like a hot soup to warm you up inside when the temperatures are low. Second, unlike my Low Carb Chicken and Vegetable Soup and my Slow Cooker Italian Chicken, Quinoa and Vegetable Soup, this Mexican soup contains chili powder that will help clear your sinuses.

Chicken soup is a must for colds and to stay hydrated during the dry winter. I’m pretty sure I eat it several times a week in January and February.

I created this Mexican Chicken Soup for my book and it is a staple in my home. It’s super easy to make and delicious. This is the kind of recipe you’ll find throughout my book because I’m too busy to spend hours in the kitchen.

This is actually just throwing it in the pan and it’s done.

Chicken soup is a healthy comfort food. The same can’t be said for ice cream or fries (unfortunately). Most chicken soups are fairly mild and contain noodles and broth, which is wonderful most of the time.

This soup is colorful and flavorful (a feast for the eyes and stomach!). When I get bored of regular chicken noodle soup, I make this “Mexican” chicken soup because it’s spicy and has corn instead of noodles.

I freeze it in individual containers for when I want a light lunch (only 216 calories per serving).

For my children I add cheese and some crushed tortillas since they need garnishes to enjoy this soup. You can also add hot sauce, avocados, cilantro, or black beans to create a more similar chili.

This soup keeps well in the refrigerator and even improves with time.

What is your favorite chicken soup?

Mexican Chicken Soup Recipe

3.9 of
18 opinions

reprinted from Snack girl to the rescue! excuse me

Serves 5 servings, 2 cups per serving
2 teaspoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium green bell pepper, chopped
1 liter of low sodium chicken broth
1 can (14 ounces) diced tomatoes, drained
1 pound boneless, skinless chicken breasts, chopped
2 cups frozen corn kernels or fresh corn cut on the cob
2 teaspoons ground cumin
2 teaspoons chili powder
Salt to taste
Crushed tortilla chips, to decorate (optional)
Grated cheddar cheese, to decorate (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green pepper and sauté until tender, about 7 minutes.

Add the chicken broth, tomatoes, chicken, corn, cumin, and chili powder to the pot and bring to a boil. Adjust to low heat and cook until chicken is cooked through, 12 to 15 minutes. Taste for salt and adjust seasonings.

Garnish with crushed tortilla chips or grated cheese if you want volume.

Without side dishes: 216 calories, 4.8 g fat, 0.8 g saturated fat, 19.9 g carbohydrates, 5.1 g sugar, 23.2 g protein, 3.4 g fiber, 220 mg sodium, 1 SmartPts

Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes

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