Mexican chicken soup, or “Caldo de Pollo,” is a comforting and flavorful dish that brings the vibrant tastes of Mexico into your kitchen. This hearty soup is packed with tender chicken, fresh vegetables, and aromatic spices, making it both nutritious and delicious. Perfect for a chilly day or when you need a warm, soothing meal, this soup is sure to satisfy your cravings.
About Mexican Chicken Soup Recipe
One of the best things about Mexican chicken soup is its versatility. You can customize it with your favourite vegetables or adjust the spices to suit your taste. Plus, it’s a great way to use up leftover chicken or vegetables. Serve it with a side of warm tortillas and a squeeze of lime for a truly authentic experience.
You can also try this Delicious Mexican Corn Dip: A Flavorful Appetizer
Healthy Mexican Chicken Soup Recipe for Your Family
6
servings15
minutes40
minutes55
minutesIngredients:
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 bell pepper, chopped
1 jalapeño, seeded and chopped
8 cups chicken broth
2 boneless, skinless chicken breasts
1 (14.5 oz) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup corn kernels (fresh or frozen)
1 zucchini, chopped
1/4 cup chopped fresh cilantro
Juice of 1 lime
Instructions:
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add Vegetables and Spices: Add the carrots, celery, bell pepper, and jalapeño. Cook for another 5 minutes, stirring occasionally.
- Add Broth and Chicken: Pour in the chicken broth, then add the chicken breasts. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Add Tomatoes and Spices: Stir in the diced tomatoes, cumin, chili powder, paprika, oregano, salt, and pepper. Simmer for another 10 minutes.
- Add Corn and Zucchini: Add the corn and zucchini, cooking until tender, about 5 minutes.
- Finish with Cilantro and Lime: Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and serve hot.
Ideas for Serving
- With Tortillas: Serve with warm corn or flour tortillas for dipping.
- Toppings: Add toppings like avocado slices, shredded cheese, sour cream, or tortilla strips for extra flavour and texture.
- With Rice: Serve over a bed of cooked rice to make it even more filling.
Nutritional Information (per serving)
- Calories: 220
- Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Net Carbs: 16g
History
Caldo de Pollo is a traditional Mexican dish that has been enjoyed for generations. Its roots can be traced back to the indigenous cultures of Mexico, which used simple, fresh ingredients to create hearty and nutritious meals. Over time, the recipe has evolved, incorporating various regional ingredients and spices to enhance its flavour. Today, it remains a beloved staple in Mexican cuisine, often served as a comforting family meal.
FAQs
Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Yes, using rotisserie chicken is a great shortcut. Simply shred the cooked chicken and add it to the soup during the last 10 minutes of cooking.
Q: Can I make this soup in a slow cooker?
A: Absolutely. Sauté the vegetables and spices as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the corn and zucchini during the last hour of cooking.
Q: How do I store leftovers?
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
