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Mexican Chicken Soup

This comforting Mexican chicken soup features tender diced chicken simmered with ripe tomatoes, spicy jalapeños, and sweet corn in a flavorful broth. The dish is finished with fresh cilantro and lime, resulting in a vibrant, warming bowl that’s both hearty and bright, perfect for chilly days or when craving a quick, soulful meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 boneless, skinless chicken breasts diced
  • 4 cups chicken broth
  • 2 ripe tomatoes chopped
  • 1 cup corn kernels frozen or fresh
  • 1 jalapeño jalapeño sliced, seeds removed for milder heat
  • 1/4 cup cilantro chopped
  • 1 lime lime juiced
  • salt to taste

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Juicer or reamer

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until fragrant and translucent, about 3 minutes.
  2. Add minced garlic and cook for another minute until it becomes fragrant, stirring constantly to prevent burning.
  3. Stir in diced chicken breasts and cook until they are lightly browned and cooked through, about 5 minutes, stirring occasionally.
  4. Pour in chicken broth and bring the mixture to a gentle simmer. Add chopped tomatoes, corn kernels, and sliced jalapeños to the pot.
  5. Reduce the heat to low and let the soup simmer gently for 20 minutes, allowing flavors to meld and chicken to become tender.
  6. Taste the soup and season with salt as needed. Squeeze fresh lime juice into the pot for brightness, then stir in chopped cilantro.
  7. Ladle the hot soup into bowls, ensuring each serving has plenty of chicken, corn, and spicy jalapeños. Serve immediately, garnished with extra cilantro and lime if desired.