Although soup is often reserved for the colder months of fall and winter, this Mexican Chicken Soup is one of my favourites to enjoy all year round. The spicy flavour and filling chicken and veggies make it comforting enough for a cold day, while the broth and healthy ingredients make it light enough for spring and summer.
You can play around with the flavours by increasing or decreasing the amount of lime, paprika or cumin depending on your tastes. I topped each bowl with diced avocado, red onion and cilantro but you can also add fresh salsa, grated cheddar or tortilla chips for extra crunch. I love how tender the shredded chicken is when you cook the breasts in the broth, but to cut down on cooking time, feel free to use any leftover precooked chicken you might have in your fridge.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 1 onion, diced
- 2 cloves garlic
- 1 tbsp vegetable oil
- 1 tbsp jalapeño, chopped
- 1½ tsp cumin
- ½ tsp smoked paprika
- 1 can plum tomatoes
- 6 cups chicken broth
- 2 chicken breasts, cut in half lengthwise
- 1 cup cherry tomatoes
- 1½ tbsp lime juice
- In a large pot sauté the onion, garlic and jalapeño in the oil on medium heat until translucent, approx 5 minutes. Stir in the cumin and smoked paprika.
- Add the canned tomatoes and cook for 2-3 minutes before pouring in the chicken stock.
- Once the liquid is gently boiling, add in the raw chicken breasts and cook at a steady boil for 10 minutes. Remove the chicken from the soup and shred using 2 forks.
- Add the cherry tomatoes, lime juice and shredded chicken to the soup.
- To serve, ladle the soup into bowls and top with avocado, diced red onion, salsa, cilantro or shredded cheese.