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Mexican Chicken Soup Recipe

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4.1 from 82 reviews

This comforting Mexican Chicken Soup features tender, shredded chicken thighs simmered with tomatoes, fresh herbs, garlic, and jalapeños for a flavorful, hearty broth. Perfectly suited for stovetop or slow cooker preparation, this versatile recipe serves as a warming meal served with creamy avocado, crumbly Cotija cheese, and fresh lime wedges, delivering authentic Mexican flavors in every spoonful.

  • Total Time: 45 minutes (stovetop) or 8 hours 15 minutes (slow cooker)
  • Yield: 6 to 8 servings

Ingredients

Main Ingredients

  • 4 pound bone-in, skin-on chicken thighs (1 ½–2 pounds total)
  • Kosher salt and black pepper, to taste
  • 1 teaspoon olive oil
  • 1 large white onion, diced (about 2 cups)
  • 1 large or 2 small jalapeños, minced (½ cup)
  • 4 large garlic cloves, chopped
  • 2 tablespoons minced fresh oregano or 1 heaping tablespoon dried oregano
  • 1 (28-ounce) can diced tomatoes with their juices
  • 4 cups water
  • ¾ cup chopped fresh cilantro

Optional Garnishes

  • 1 avocado, diced
  • ¾ cup crumbled Cotija or feta cheese
  • Lime wedges

Instructions

  1. Prepare Chicken: Pat the chicken thighs dry and season generously with kosher salt and black pepper on all sides to infuse flavor before cooking.
  2. Brown Chicken: Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Place chicken thighs skin-side down and cook undisturbed until the skin is golden brown, about 6 minutes. Flip and cook the other side for approximately 4 minutes. Remove chicken and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add diced onions to the pot and season with 1 teaspoon salt. Cover and cook, stirring occasionally until onions are softened and beginning to brown, about 8 minutes. Stir in minced jalapeño, garlic, and oregano. Cover and cook until fragrant, about 2 minutes, stirring halfway through.
  4. Add Liquids and Simmer: Increase heat to medium-high. Pour in 4 cups of water, scraping the bottom of the pot to loosen browned bits. Add canned diced tomatoes with juices and the browned chicken thighs back into the pot. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered until the chicken is cooked through, around 8 minutes.
  5. Shred Chicken: Remove chicken from the pot and let cool until safe to handle. Discard skin and bones, shred the meat finely, then return the shredded chicken to the pot.
  6. Finish Soup: Stir fresh cilantro into the soup and adjust seasoning with additional salt and pepper as desired.
  7. Serve: Ladle soup into bowls and garnish with diced avocado, crumbled Cotija or feta cheese, and lime wedges for added creaminess and zest.

Notes

  • Chicken breast is not recommended in place of thighs; if using, cook and shred ahead of time, using 2 tablespoons olive oil to cook onions instead of drippings.
  • Soup flavors improve after marinating for a day in the refrigerator.
  • Store leftovers in airtight containers for up to 1 week refrigerated or freeze for up to 3 months.
  • To reheat frozen soup, thaw overnight in the fridge and warm on the stove until piping hot.
  • For a quicker version, substitute shredded rotisserie chicken, adding it near the end of cooking to warm through.
  • For a smoky flavor, add 1 to 2 chipotles in adobo, removing seeds for milder heat.
  • Feel free to incorporate additional vegetables or beans for variation.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (stovetop) or 8 hours (slow cooker on low)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/mexican-chicken-soup-recipe/