With fresh flavors like cilantro and avocado, Mexican Chicken Soup is one soup that knows no season. Eat it all year round!
Though I call this Mexican soup, there are actually many varieties of soup in Mexican cuisine, many of which are passed down through generations. It’s Mexican tradition to waste not, want not, continuously finding ways to use leftovers to create amazing dishes full of flavor. That’s what I love about soups. You can follow a recipe as a guide, but dump in anything else that might work. One of my favorite parts of creating a sopa, or Mexican soup, is using cumin. I don’t use it often unless it is a Mexican dish, and I love the nutty, savory flavor. I also occasionally use a packet of taco seasoning instead of making my own because I appreciate the convenience.
Let’s talk about bringing soups out of hibernation. This particular recipe of Mexican soup screams summer to me, though I enjoy it all year round. It has a great broth base, which hydrates after a day in the sun. What better time of year to snag some fresh, local veggies for your soup? Avocados, celery, onions, and tomatoes are often best in summer, so why not create as many meals with them as possible during that season? Of course, we can get any produce we want during any season, and that’s helpful, but as long as it’s fresh, it’s a great time for Mexican soup.
Chicken is one of my favorite meats to use in soup. It becomes more and more tender as it cooks down and bathes in the broth, soaking up all the flavors. Another great soup that uses chicken is Creamy Chicken Tortilla soup. It’s full of Mexican spices, similar to the Mexican soup recipe we are making here. Even though I prefer chicken, if you don’t have any on hand, I think ground beef or leftover pot roast would work well, too.
Mexican soup has just enough spice that anyone can enjoy it. We’ve all had Mexican dishes that make us desperately drink water to stop the burn, but this isn’t one of those. Most prepackaged taco seasoning mixes are pretty mild, and as mentioned, you can add less cumin and other spices to suit your palate.
Don’t Skip The Toppings
This soup suggests several toppings, including cilantro, cheese, tortilla chips, and avocado. Though they aren’t in the base of the soup, they are essential to the final product. You need the sharpness of the cheese, the salt and crunch of the tortilla chips, and the fresh taste of cilantro to make the soup pop. Sometimes, toppings are suggested but not required; however, in this case, the toppings complete the Mexican soup. You could use other toppings as well, such as sour cream or some more chopped onions. Even parsley would make an attractive topping and add a fresh taste. Choose toppings wisely and consider how they will benefit the soup. When adding toppings to Mexican soup, top individual bowls rather than the entire pot of soup so everyone can choose the toppings they want.
How do I prep and store this soup?
I love storing leftover soup because it’s one of the easiest to store and reheat. Nothing is better than knowing lunch or dinner is already in the refrigerator. After the soup has cooled, place it in an airtight container and keep it in the fridge for up to five days. You can also freeze Mexican soup in the same container for up to six months. I would suggest you don’t save any leftover soup that already has toppings on it since things like tortilla chips won’t hold up well in the refrigerator or the freezer.
Serving Suggestions
And now for the fun part—what to serve with Mexican soup. This is where your chosen toppings get to shine. Set out some tortilla chips to crumble on top of the bowls of soup, along with shredded cheese, sliced avocado, diced tomatoes, and fresh cilantro already included in this recipe. Can you smell the aroma of the fresh cilantro? You can also consider other toppings, such as sour cream, diced onions, or parsley, as we discussed. Strips of tortillas and other corn chips work well, too.
Mexican soup is a hearty soup that doesn’t need a lot of help, but still, it’s fun to have variety and enjoy a side or two with your soup. My first thought when making soup is bread and salad. I enjoy this Kale Chicken Caesar Salad with many different soups. I prefer to avoid salads with meat in them if the soup has meat, so, in this case, I would forgo the chicken. Another fresh-tasting and light salad is the Kansas Chopped Salad. It has some bacon, but we won’t count that as meat this time. Next, you’ve got to have a piece of bread or a roll to sop up the delicious broth from the soup. A few of my faves are Garlic Rolls, Irish Soda Bread (it’s fun to merge cultures at mealtime!), and Braided Cardamom Bread. Butter your rolls or bread and eat them on the side, or tear up pieces and soak them in the beautiful Mexican soup broth.
Mexican Chicken Soup
Ingredients
- 1 1/4 pounds skinless boneless chicken breast halves
- 2 tablespoons taco seasoning mix divided
- 1 tablespoon vegetable oil
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 3 cans chicken broth 14 ounces each
- 1 cup water
- 1 cup diced tomatoes
- 1 tablespoon chopped fresh cilantro
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1 avocado peeled, pitted, and diced
Instructions
- Start by preheating your oven to 350°F for the chicken.
- Arrange the chicken breasts on a baking sheet and season with 1 tablespoon of the taco seasoning mix.
- Bake the chicken for 30 to 35 minutes or until an internal temperature of 165°F is reached. Once done, let it cool and then shred.
- While the chicken bakes, heat oil in a large pot over medium-high heat and sauté onions and celery until tender.
- Pour in the chicken broth and water, and bring to a boil. Season with the remaining taco seasoning, cumin, and black pepper, then simmer to blend the flavors.
- Add the shredded chicken, tomatoes, and cilantro to the pot and simmer for an additional 5 minutes.
- Serve the soup hot, garnished with shredded cheddar cheese, crushed tortilla chips, and diced avocado.
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