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Mexican Chicken Soup

This vibrant Mexican chicken soup combines tender shredded chicken with bright tomatoes, smoky cumin, and a touch of spice, simmered to develop deep flavors. Finished with fresh lime, cilantro, and creamy avocado, it offers a comforting yet lively bowl with a rich, brothy texture. Perfect for quick weeknight dinners that feel like a warm hug.
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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 Notes

Ingredients
  

  • 2 cups shredded cooked chicken (thighs or breasts) cooked and shredded
  • 1 cup chopped tomatoes (fresh or canned) for depth and brightness
  • 1 teaspoon ground cumin toasted for aroma if desired
  • 1/2 teaspoon chili powder adjust to taste
  • 4 cups chicken broth
  • 1 whole onion diced
  • 3 cloves garlic minced
  • 1 lime lime juiced, plus wedges for serving
  • 1/4 cup chopped cilantro for garnish
  • 1 avocado avocado sliced, optional

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Start by heating your heavy-bottomed pot over medium heat and add a splash of oil. Sauté diced onions and minced garlic until fragrant and translucent, about 5 minutes, filling your kitchen with a warm aroma.
  2. Add chopped tomatoes, ground cumin, and chili powder to the pot. Cook, stirring occasionally, until the tomatoes break down slightly and the mixture becomes fragrant, about 2-3 minutes.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken, stirring to combine everything evenly.
  4. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the broth to deepen in color and richness.
  5. Taste the soup and adjust seasoning with salt, a squeeze of fresh lime juice, and more chili powder if desired for extra heat.
  6. Once ready, ladle the hot soup into bowls and garnish generously with chopped cilantro and sliced avocado. Finish with an extra squeeze of lime for that bright, citrusy kick.

Notes

For extra smoky flavor, stir in chipotle in adobo or toast the cumin before adding. This soup tastes even better the next day, so feel free to make it ahead. Adjust the spice level to suit your preference by varying the chili powder.