Picture this: It’s a chilly evening, or maybe you’re just in need of some comforting, hearty food that will not only fill your stomach but also warm your soul. What’s your go-to comfort food? For many, it’s a bowl of soup. But not just any soup-Mexican chicken soup with vegetables. This vibrant, flavorful dish is a fiesta in a bowl, blending the richness of chicken, the warmth of spices, and the freshness of vegetables.
What’s great about this soup is that it’s not just comforting and filling, but also incredibly healthy. It’s packed with lean protein, fiber, and tons of vitamins from the colorful vegetables. Add to that the warmth of cumin, coriander, and a touch of lime, and you’ve got yourself a recipe that’s bursting with flavor and goodness. Whether you’re serving it for a family dinner, a cozy solo meal, or preparing it in bulk for meal prep, this soup can do it all.
Let’s dive into the recipe and break it all down, so you can easily make this delicious Mexican chicken soup at home!
Mexican Chicken Soup With Vegetables Recipe
This soup is an absolute treat for anyone who enjoys bold, zesty flavors. It’s a beautiful balance of tender chicken, earthy spices, and fresh vegetables like carrots, zucchini, and corn. What’s even better is how customizable it is-you can make it as mild or spicy as you want. So, whether you’re a spice lover or someone who prefers a more subtle kick, this recipe has got you covered.
Here’s how you can whip up this comforting dish:
Ingredients Needed
Before you begin, make sure you have everything you need. Don’t worry; most of these ingredients are simple, easy to find, and often already present in your kitchen!
- Chicken: You can use chicken breasts, thighs, or a whole chicken, depending on your preference. I recommend using bone-in chicken for richer flavor, but boneless is great for a quicker version.
- Carrots: These add a nice sweetness and texture to the soup.
- Zucchini: This vegetable is tender and absorbs all the flavors from the broth.
- Corn kernels: Fresh, frozen, or canned-corn brings a burst of sweetness to balance the savory chicken.
- Potatoes: Yukon gold or russet potatoes are perfect for soaking up all the delicious broth.
- Tomatoes: Fresh, ripe tomatoes will give the soup its base, but canned diced tomatoes work fine too.
- Garlic: A few cloves of garlic for that earthy, aromatic base flavor.
- Onion: A yellow or white onion adds depth to the soup’s profile.
- Broth: Chicken broth is the best for depth of flavor, but vegetable broth is a good substitute for a vegetarian version.
- Spices: Cumin, coriander, chili powder, smoked paprika, and a bay leaf for that signature Mexican taste.
- Lime: A fresh squeeze of lime juice brightens the soup and balances the flavors.
- Cilantro: For garnish-nothing says fresh like some cilantro, adding both flavor and color to your dish.
- Chiles: You can add fresh or dried chiles for heat. Jalapeños work great if you want a bit of spice, but you can omit them or use mild peppers for a gentler flavor.
- Avocado: Sliced, this is an optional but delightful topping to add creaminess to your soup.
Cooking Instructions
Now that you have all your ingredients lined up, let’s walk through the cooking process. Don’t be intimidated; it’s pretty straightforward!
- Prepare the Chicken: If using bone-in chicken, you’ll want to boil it first. Add the chicken to a large pot of water and bring it to a boil. Once it’s boiling, reduce the heat to a simmer and cook for about 25 minutes, or until the chicken is cooked through. For boneless chicken, you can sauté it in a bit of oil and then set it aside.
- Sauté the Vegetables: In the same pot (or another large pot), heat a little bit of oil. Add diced onions and garlic and sauté until soft and fragrant. This creates a delicious base for the soup. Then, toss in the diced carrots, zucchini, and potatoes, cooking them for about 5 minutes to start softening.
- Add Tomatoes and Broth: Stir in the diced tomatoes and the chicken broth. You want the broth to be enough to cover all the vegetables. Bring the mixture to a simmer.
- Season the Soup: Add in your spices-cumin, coriander, chili powder, smoked paprika, and a bay leaf. Stir everything together to make sure the spices coat the vegetables and chicken.
- Simmer Until Veggies are Tender: Let the soup simmer for about 15-20 minutes, or until the vegetables are tender. You want the potatoes to soften and the zucchini to hold its shape without turning mushy.
- Shred the Chicken: Once the chicken is cooked, remove it from the pot. Allow it to cool slightly, and then shred it with two forks. Add the shredded chicken back into the soup.
- Add Corn and Chiles: If you’re using fresh or frozen corn, add it in now, along with any fresh or dried chiles if you like some heat. Let the soup simmer for another 5-10 minutes.
- Finish with Lime and Cilantro: Just before serving, stir in a generous squeeze of lime juice and some fresh chopped cilantro. This brightens the whole dish up.
- Serve and Enjoy: Ladle the soup into bowls and top with slices of avocado, more cilantro, or even a dollop of sour cream or cheese if desired. Serve hot!
Ingredient Insights
Each ingredient in this Mexican chicken soup plays a key role in the flavor and texture of the dish. Here’s a deeper dive into why each ingredient matters:
- Chicken: The star of the dish! Whether you use breast or thighs, chicken provides lean protein and a rich flavor that infuses the broth.
- Carrots & Potatoes: These starchy vegetables add body and texture to the soup. They absorb the flavors of the broth and provide a satisfying bite.
- Zucchini: This veggie’s mild flavor makes it a great canvas for all the spices and broth. It adds a subtle earthiness and a nice bite when cooked al dente.
- Corn: Corn adds natural sweetness, contrasting perfectly with the savory depth of the chicken broth.
- Spices: The combination of cumin, coriander, and chili powder adds warmth, smokiness, and a subtle heat, making the soup feel vibrant and flavorful.
Expert Tips
If you want to take your Mexican chicken soup to the next level, here are some expert tips:
- Use Homemade Broth: If you have time, making your own chicken broth is a game-changer. It’s richer and more flavorful than store-bought. You can simmer the chicken with herbs and aromatics for a few hours to extract maximum flavor.
- Customize the Heat: If you’re sensitive to spice, start with a mild pepper like a poblano or bell pepper. If you like a good kick, add more jalapeños or chipotle for smokiness.
- Don’t Overcook the Zucchini: Zucchini cooks quickly and can become mushy if left too long in the broth. Add it towards the end of the simmering process to keep its texture intact.
- Top with More Goodies: Add a dollop of sour cream, crumbled tortilla chips, or some shredded cheese for added richness and texture.
- Meal Prep: This soup freezes wonderfully. Make a large batch, and you’ll have easy meals on hand for the next few weeks. Just make sure to leave out the avocado until you’re ready to serve!
Recipe Variations
While this recipe is fantastic as is, there are plenty of ways to make it your own. Here are some variations:
- Vegetarian Version: Skip the chicken and replace the broth with vegetable broth. You can load up on beans, like black beans or pinto beans, for added protein.
- Spicy Chicken Soup: Add more heat with diced chipotle peppers in adobo sauce, or use hot salsa to spice things up.
- Add Beans: Adding kidney beans, black beans, or garbanzo beans can make this soup more filling.
- Tortilla Soup: For a more tortilla-style soup, blend a portion of the soup and serve with crispy tortilla strips on top.
Final Words
Mexican chicken soup with vegetables is a dish that brings together the best of comforting home cooking with bold, zesty flavors. With its fresh, vibrant ingredients and rich, flavorful broth, it’s the perfect meal to nourish your body and lift your spirits. It’s versatile, healthy, and easy to make, so you can enjoy it anytime.
FAQs
What Ingredients Are Needed For Mexican Chicken Soup With Vegetables?
The basic ingredients for Mexican chicken soup with vegetables include chicken (usually boneless, skinless chicken breasts or thighs), carrots, celery, potatoes, onions, garlic, tomatoes, corn, zucchini, and a variety of spices like cumin, oregano, chili powder, and bay leaves. You will also need chicken broth or stock for the base.
Can I Use Leftover Chicken For This Mexican Chicken Soup Recipe?
Yes, leftover chicken works perfectly for this soup. You can shred the chicken and add it to the soup in the last 10-15 minutes of cooking to allow it to absorb the flavors of the broth.
What Is The Best Type Of Chicken To Use For Mexican Chicken Soup?
Boneless, skinless chicken breasts or thighs are ideal for this soup as they cook quickly and remain tender. You can also use bone-in chicken for added flavor, but you will need to simmer it for a longer period to fully cook and extract the flavors.
Can I Make This Mexican Chicken Soup Recipe In A Slow Cooker?
Yes, this recipe can be adapted for a slow cooker. Simply add all the ingredients (except for the chicken and fresh vegetables) into the slow cooker and cook on low for 6-8 hours. Add the chicken about an hour before serving and adjust the seasoning as needed.
How Spicy Is Mexican Chicken Soup With Vegetables?
The spice level of Mexican chicken soup can be adjusted to your preference. The recipe typically calls for mild spices like cumin and chili powder, but you can add fresh chilies (like jalapeños or serranos) or a dash of hot sauce to increase the heat.
Can I Make Mexican Chicken Soup With Vegetables Ahead Of Time?
Yes, Mexican chicken soup can be made ahead of time. In fact, the flavors often improve after resting for a day. Store the soup in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months.
What Vegetables Can I Add To This Mexican Chicken Soup Recipe?
In addition to the basic vegetables like carrots, celery, and potatoes, you can also add corn, zucchini, bell peppers, or even squash. The variety of vegetables can be tailored to your taste and what’s in season.
Can I Make This Recipe Vegetarian Or Vegan?
Yes, you can make this soup vegetarian or vegan by replacing the chicken with plant-based protein like tofu, tempeh, or beans. Use vegetable broth instead of chicken broth and omit any animal-derived ingredients such as chicken and cheese.
What Should I Serve With Mexican Chicken Soup With Vegetables?
Mexican chicken soup is delicious when served with sides like tortilla chips, warm corn tortillas, avocado slices, or a sprinkle of fresh cilantro. You can also serve it with a dollop of sour cream or a squeeze of lime for extra flavor.
How Do I Store And Reheat Leftover Mexican Chicken Soup?
Store leftover Mexican chicken soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat, adding a little water or broth if necessary to adjust the consistency. You can also reheat it in the microwave.