21+ Delicious Mexican Chicken Soup Recipes to Warm Your Soul

When the weather turns chilly or you’re in need of a comforting meal, few dishes can compare to the warmth and heartiness of a bowl of soup.

And when you’re craving something with a little extra zest, there’s no better choice than Mexican chicken soup.

These vibrant, flavorful soups blend tender chicken with spices, herbs, and fresh ingredients to create a dish that’s not only delicious but also nourishing.

Whether you prefer a simple broth-based soup, a creamy comfort food, or something with a spicy kick, there’s a Mexican chicken soup recipe for every taste.

In this blog, we’ve rounded up 21+ Mexican chicken soup recipes that range from traditional favorites to creative new twists.

From Sopa de Pollo to Chicken Pozole and even Chicken and Avocado Soup, you’ll find a variety of soups perfect for any occasion.

So, grab your apron, and get ready to discover some new family favorites that will keep you warm and satisfied.

21+ Delicious Mexican Chicken Soup Recipes to Warm Your Soul

Mexican chicken soup is the perfect fusion of flavors, offering comfort, warmth, and a little spice to elevate your meal.

Whether you’re cooking for a crowd or preparing a cozy dinner for yourself, these 21+ Mexican chicken soup recipes are sure to hit the spot.

With a variety of ingredients, flavors, and textures, you’ll never run out of exciting new soups to try.

So next time you’re craving a meal that’s both hearty and full of bold flavors, don’t hesitate to try one of these delightful Mexican chicken soups.

By experimenting with these recipes, you can bring the rich traditions of Mexican cooking into your kitchen and enjoy a bowl of soul-warming soup that’s sure to brighten any day.

Happy cooking!

Sopa de Pollo con Arroz (Mexican Chicken and Rice Soup)

Sopa de Pollo con Arroz is a comforting classic that warms the soul and fills the belly. Featuring tender shredded chicken, fluffy rice, and a medley of vegetables, this soup is simmered in a rich tomato-chicken broth seasoned with traditional Mexican spices. It’s a dish that brings families together and adds a touch of warmth to any dinner table.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and sliced
• 1 celery stalk, sliced
• 1 cup long grain white rice
• 6 cups chicken broth
• 2 cooked chicken breasts, shredded
• 1/2 cup tomato sauce
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
2. Add carrots and celery, cooking for another 3–4 minutes.
3. Stir in the rice, chicken broth, shredded chicken, tomato sauce, cumin, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until the rice is tender.
5. Stir in chopped cilantro just before serving.
6. Serve hot with lime wedges on the side.

This soup is more than just a meal—it’s a warm, satisfying hug in a bowl. Perfect for chilly nights or when you’re craving a taste of home-style Mexican comfort food. Pair with warm tortillas for the ultimate cozy experience.

Caldo Tlalpeño (Smoky Chipotle Chicken Soup)

Caldo Tlalpeño is a bold and smoky soup rooted in Mexico City’s traditional flavors. Chipotle peppers add depth and a gentle heat, while the combination of vegetables, chickpeas, and shredded chicken creates a hearty, nutritious meal. This soup offers a perfect balance of smokiness, spice, and soul-soothing goodness.

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, sliced
• 1 zucchini, chopped
• 1 chipotle pepper in adobo, chopped (add more for spicier)
• 1 tomato, diced
• 5 cups chicken broth
• 1 cup cooked chickpeas
• 2 cups shredded cooked chicken
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro and lime, for garnish

Instructions:

1. In a large pot, heat oil over medium heat. Add onion and garlic; sauté until soft.
2. Add carrot and zucchini; cook for 5 minutes.
3. Stir in chipotle pepper and diced tomato; cook another 2 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Add chickpeas, shredded chicken, oregano, salt, and pepper.
6. Simmer uncovered for 15–20 minutes until flavors meld and vegetables are tender.
7. Ladle into bowls and top with avocado, cilantro, and a squeeze of lime.

Caldo Tlalpeño is a vibrant, nutrient-packed soup with a smoky kick that lingers pleasantly on the palate. It’s perfect for those who enjoy a bit of heat with their comfort food. This soup stands beautifully on its own, or you can serve it with crusty bread or warm tortillas for a complete meal.

Pozole Verde de Pollo (Green Mexican Chicken Soup)

Pozole Verde de Pollo is a festive, zesty twist on traditional pozole. This version features tomatillos, green chilies, and fresh herbs, creating a vibrant green broth that’s both fresh and full-flavored. Hominy and shredded chicken give the soup a satisfying bite, making it a celebration-worthy meal that’s as nourishing as it is delicious.

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion, chopped
• 2 cloves garlic
• 1 pound tomatillos, husked and halved
• 2 jalapeños or serrano peppers, seeded (optional for less heat)
• 1/2 cup fresh cilantro
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 2 cups canned hominy, rinsed and drained
• 1 teaspoon ground cumin
• Salt to taste
• Radishes, sliced (for garnish)
• Shredded lettuce, diced avocado, lime wedges, and tortilla chips for serving

Instructions:

1. In a skillet, sauté onion and garlic in olive oil until translucent.
2. In a blender, combine sautéed onion and garlic, tomatillos, peppers, and cilantro. Blend until smooth.
3. Pour the green mixture into a large pot. Cook over medium heat for 5–7 minutes to develop flavor.
4. Add chicken broth, shredded chicken, hominy, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Serve hot with garnishes like radish, lettuce, avocado, and lime. Add tortilla chips for a crunchy touch.

Pozole Verde de Pollo is a fresh, vibrant dish perfect for gatherings or special weekends. The green tomatillo-based broth delivers tangy, earthy notes that dance with every spoonful. It’s the kind of soup that turns a simple dinner into a flavorful fiesta!

Caldo de Pollo Tradicional (Traditional Mexican Chicken Soup)

Caldo de Pollo is the quintessential Mexican chicken soup—simple, rustic, and deeply nourishing. Packed with bone-in chicken pieces, large chunks of vegetables, and seasoned with herbs, this soup is made to heal both body and soul. It’s a staple in many households and often served with a squeeze of lime and warm corn tortillas.

Ingredients:

• 1 whole chicken (cut into parts) or 3–4 bone-in thighs and legs
• 8 cups water
• 2 cloves garlic
• 1/2 onion
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and quartered
• 1 zucchini, chopped
• 1 corn on the cob, cut into 3–4 pieces
• 1/4 head of cabbage
• 1 bay leaf
• Salt to taste
• Fresh cilantro, lime wedges, and jalapeño slices for garnish

Instructions:

1. In a large pot, place the chicken, water, garlic, onion, bay leaf, and salt. Bring to a boil, then reduce to a simmer. Skim off any foam.
2. Cook for 30 minutes, then remove the chicken. Shred or leave pieces whole, and return to the pot.
3. Add carrots, potatoes, corn, and cabbage. Simmer for another 20–25 minutes until vegetables are tender.
4. Add zucchini last and cook for 5–7 minutes more.
5. Taste and adjust seasoning as needed.
6. Serve hot with chopped cilantro, lime, and jalapeño slices on top.

This traditional Caldo de Pollo is pure comfort in a bowl, offering a wholesome and hearty meal that reminds you of grandma’s kitchen. It’s especially soothing when you’re under the weather or craving something simple yet soul-satisfying.

Mexican Chicken Tortilla Soup

This Mexican Chicken Tortilla Soup is a spicy, savory bowl layered with textures and bold flavors. Crispy tortilla strips, seasoned chicken, and a tomato-chili broth come together in a way that’s both comforting and exciting. It’s a perfect soup for those who love a bit of crunch and zest in every bite.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, rinsed
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Corn tortillas (for frying or baking)
• Toppings: avocado, shredded cheese, sour cream, lime wedges, fresh cilantro

Instructions:

1. In a large pot, heat oil over medium. Add onion and garlic, cook until translucent.
2. Stir in chili powder, cumin, and paprika, then add tomatoes and cook for 5 minutes.
3. Pour in chicken broth, corn, black beans, and chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While soup simmers, cut tortillas into strips and either fry until crispy or bake at 375°F until golden.
5. Season soup with salt and pepper to taste.
6. Serve soup hot, topped with crispy tortilla strips and your favorite garnishes.

This tortilla soup delivers the perfect mix of crunch and warmth with every spoonful. It’s a festive, crowd-pleasing dish that’s just as great for a weekday meal as it is for a casual get-together. Don’t forget the lime—it’s the finishing touch that pulls everything together.

Chicken Enchilada Soup

If you love chicken enchiladas, this soup version is going to be your new favorite comfort food. Creamy, cheesy, and packed with the signature enchilada flavor, this soup is hearty enough to be a full meal and easy enough for a quick weeknight dinner. It’s like a big bowl of comfort with a Tex-Mex twist.

Ingredients:

• 1 tablespoon butter or oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup red enchilada sauce
• 1 (15 oz) can black beans, rinsed
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt, pepper, and chili flakes (optional)

Instructions:

1. Heat butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Stir in flour and cook for 1 minute to form a roux.
3. Slowly whisk in chicken broth and enchilada sauce until smooth.
4. Add beans, corn, chicken, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Turn off the heat and stir in cheese and sour cream until melted and creamy.
6. Serve hot, optionally topped with tortilla strips, avocado, or jalapeños.

Chicken Enchilada Soup is the perfect hybrid of your favorite Mexican dish and a rich, warming soup. It’s creamy, flavorful, and sure to be a hit with the whole family. Serve with crusty bread or tortilla chips for a meal that feels like a celebration.

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Mexican Chicken Pozole Rojo

Pozole Rojo is a flavorful Mexican soup featuring tender chicken, hominy, and a rich, smoky red chili broth. This variation uses dried ancho and guajillo chiles to create a deep, complex flavor that’s both satisfying and comforting. Perfect for special occasions or when you want to indulge in a hearty and hearty meal.

Ingredients:

• 1 whole chicken, cut into pieces
• 8 cups chicken broth
• 3 dried ancho chilies
• 2 dried guajillo chilies
• 1/2 onion, quartered
• 2 cloves garlic
• 2 cups canned hominy, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Toppings: shredded lettuce, radishes, onion, cilantro, lime wedges

Instructions:

1. In a large pot, bring the chicken and chicken broth to a boil. Reduce heat and simmer for 30–40 minutes, or until the chicken is cooked through.
2. While the chicken cooks, remove stems and seeds from the dried chiles. In a separate pan, toast the chiles for about 2 minutes until fragrant, then soak them in warm water for 15–20 minutes.
3. Once softened, blend the chiles with onion, garlic, and a little broth until smooth.
4. Once the chicken is cooked, remove it from the pot. Shred the chicken and return it to the pot.
5. Add the chili paste, cumin, oregano, and hominy to the pot. Stir and simmer for an additional 15–20 minutes.
6. Season with salt, pepper, and lime juice. Serve hot with toppings like shredded lettuce, radishes, onions, cilantro, and a squeeze of lime.

Pozole Rojo is a festive, flavorful dish that captures the essence of Mexican cooking. The rich, smoky broth combined with the tender chicken and chewy hominy makes each spoonful an unforgettable experience. Serve it at your next gathering or enjoy it as a comforting weeknight meal.

Mexican Chicken Lime Soup (Sopa de Pollo con Limón)

Sopa de Pollo con Limón is a refreshing and tangy Mexican chicken soup that’s light yet incredibly flavorful. The star ingredient, lime, adds a burst of acidity to the broth, while the chicken and vegetables provide a hearty base. This soup is perfect for those who want something zesty and soothing at the same time.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, sliced
• 1 zucchini, chopped
• 6 cups chicken broth
• 2 cups cooked, shredded chicken
• 1/4 cup fresh cilantro, chopped
• 3 limes, juiced
• Salt and pepper to taste
• Avocado slices, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
2. Stir in the carrots and zucchini, cooking for 5 minutes.
3. Add chicken broth and bring to a boil. Reduce to a simmer and cook for 10–15 minutes until the vegetables are tender.
4. Add the shredded chicken and stir in the lime juice. Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro, avocado slices, and lime wedges on the side.

This Mexican Chicken Lime Soup is a perfect balance of bright, fresh flavors and comforting chicken broth. The tangy lime adds a refreshing twist that makes each spoonful both satisfying and uplifting. It’s a great choice for a light meal or to lift your spirits on a cloudy day.

Chicken and Poblano Pepper Soup (Sopa de Pollo con Poblano)

This Chicken and Poblano Pepper Soup is a rich, smoky, and slightly spicy dish that showcases the deep flavors of roasted poblanos. The roasted peppers add a unique complexity to the soup, while the tender chicken and creamy broth make it a comforting meal for any time of the year.

Ingredients:

• 2 tablespoons olive oil
• 2 poblano peppers, roasted, peeled, and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 6 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 cup cream or half-and-half
• 1/2 cup corn kernels (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place the peppers in a plastic bag or covered bowl for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until soft.
3. Stir in the chopped poblano peppers, cumin, and smoked paprika, cooking for 3 minutes.
4. Add chicken broth and bring to a simmer. Cook for 10 minutes.
5. Stir in the shredded chicken, corn, and cream. Simmer for another 5–10 minutes until well heated.
6. Season with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro.

Sopa de Pollo con Poblano is a perfect example of how simple ingredients can come together to create a comforting, smoky, and slightly spicy soup. The creamy texture and the roasted poblano peppers make this dish an unforgettable experience. It’s a great option for a cozy dinner or to share with friends and family.

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Chicken and Avocado Soup (Sopa de Pollo con Aguacate)

This Chicken and Avocado Soup is a creamy, comforting, and refreshing twist on traditional Mexican chicken soups. The addition of ripe avocado gives the soup a rich, buttery texture, while the chicken and fresh vegetables add a satisfying heartiness. It’s light, yet filling, with a touch of lime for that perfect balance.

Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 zucchini, chopped
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 2 avocados, diced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Crumbled tortilla chips, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add carrots and zucchini to the pot and cook for an additional 5 minutes.
3. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes or until the vegetables are tender.
4. Add the shredded chicken, and cook for another 5 minutes.
5. Stir in the diced avocados and lime juice, and simmer for another 2–3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and crumbled tortilla chips.

This Chicken and Avocado Soup is a creamy and satisfying bowl of comfort that’s perfect for a light lunch or dinner. The creamy avocado provides a luxurious texture, while the zesty lime and cilantro add freshness and balance. It’s an easy-to-make, flavor-packed soup that will leave you feeling nourished and content.

Mexican Chicken Bean Soup (Sopa de Pollo con Frijoles)

Mexican Chicken Bean Soup is a robust, protein-packed dish that combines tender chicken with the heartiness of beans. Whether you use black beans, pinto beans, or a combination of both, this soup offers layers of flavor that will keep you coming back for more. It’s perfect for those looking for a more filling soup with a slightly spicy kick.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 (14.5 oz) can diced tomatoes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges and sour cream for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in cumin and chili powder, and cook for 1 minute to bloom the spices.
3. Add the black beans, pinto beans, chicken broth, shredded chicken, and diced tomatoes. Bring to a boil.
4. Reduce heat and simmer for 15–20 minutes to allow the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro, lime wedges, and a dollop of sour cream.

This Chicken Bean Soup is a flavorful, comforting meal that provides the perfect balance of spice, richness, and texture. The hearty beans and tender chicken make it filling enough to stand on its own. With fresh cilantro and lime, it’s the ideal meal for a cozy evening or to serve at a casual gathering.

Spicy Chicken and Tomatillo Soup (Sopa de Pollo con Tomates Verdes)

This Spicy Chicken and Tomatillo Soup is vibrant and bold, with the tangy kick of tomatillos and a little heat from the chiles. It’s packed with flavor and has a nice balance of freshness and spice. The tender chicken pieces and rich broth make this soup a perfect weeknight meal or a way to spice up a regular soup night.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 4 tomatillos, husked and chopped
• 2 poblano peppers, roasted and chopped
• 2 serrano peppers (optional for extra heat), chopped
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges and avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add the tomatillos, poblano peppers, and serrano peppers to the pot. Cook for 5–7 minutes until the tomatillos soften and begin to break down.
3. Add chicken broth, cumin, oregano, and shredded chicken. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Taste and season with salt and pepper as needed.
5. Serve hot, garnished with fresh cilantro, lime wedges, and avocado slices.

This Spicy Chicken and Tomatillo Soup is a flavorful adventure in every spoonful. The tanginess of the tomatillos and the heat from the peppers bring the perfect balance of flavors, while the chicken and broth provide a rich, hearty base. Whether you’re craving a little heat or a fresh twist on chicken soup, this recipe delivers it all.

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Mexican Chicken and Corn Soup (Sopa de Pollo con Elote)

Sopa de Pollo con Elote is a light yet satisfying soup that brings together tender chicken, sweet corn, and a flavorful chicken broth. The sweetness of the corn adds a comforting touch, while the addition of lime and cilantro provides the perfect refreshing balance. This soup is ideal for a quick weeknight dinner or as a starter for a larger meal.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 cups frozen or fresh corn kernels
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Avocado slices, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the corn and cook for 3–4 minutes.
3. Add chicken broth, shredded chicken, cumin, and paprika. Bring to a simmer and cook for 10–15 minutes to allow the flavors to meld.
4. Stir in lime juice and fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with avocado slices.

Mexican Chicken and Corn Soup is a delightful dish that combines comforting ingredients with a bright, zesty finish. The sweet corn and tender chicken create a balanced and satisfying meal that will please anyone looking for a light but flavorful soup. It’s perfect for any occasion, from casual family dinners to special gatherings.

Mexican Chicken and Rice Soup (Sopa de Pollo con Arroz)

Sopa de Pollo con Arroz is a hearty and wholesome soup that’s packed with tender chicken, flavorful rice, and a rich broth. The addition of vegetables like carrots and celery brings a comforting depth, making this soup a family favorite. The dish is a perfect choice when you want something filling and nourishing with a touch of spice.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 6 cups chicken broth
• 1 cup white rice
• 2 cups cooked shredded chicken
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5–7 minutes.
2. Add chicken broth, rice, shredded chicken, cumin, and chili powder to the pot. Bring to a boil.
3. Reduce heat and let the soup simmer for 15–20 minutes, or until the rice is tender and the soup has thickened.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Mexican Chicken and Rice Soup is a flavorful and filling dish that is both comforting and satisfying. The tender rice and chicken combine perfectly with the aromatic vegetables and spices, making it an excellent choice for a hearty, flavorful meal. It’s sure to be a hit with anyone who enjoys a nourishing soup with a little kick.

Mexican Chicken Tortilla Soup (Sopa Azteca)

Sopa Azteca, or Mexican Chicken Tortilla Soup, is a vibrant, flavorful dish with layers of spice and crunch. The combination of tender chicken, crispy tortilla strips, and a rich, smoky broth makes this soup a classic in Mexican cuisine. Topped with avocado, cheese, and sour cream, it’s an absolute comfort food that’s perfect for any occasion.

Ingredients:

• 2 tablespoons vegetable oil
• 4 corn tortillas, cut into strips
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Toppings: sliced avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add tortilla strips and fry until crispy and golden brown. Remove and set aside.
2. In the same pot, add onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the chopped tomatoes, cooking for 3 minutes until they begin to break down.
4. Add chicken broth, shredded chicken, cumin, chili powder, and smoked paprika. Bring to a boil, then reduce to a simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with crispy tortilla strips, avocado slices, sour cream, shredded cheese, and fresh cilantro.

Mexican Chicken Tortilla Soup, or Sopa Azteca, is a crowd-pleasing classic that brings together a satisfying combination of textures and flavors. The crispy tortilla strips, creamy toppings, and flavorful broth make this soup a must-try for anyone who loves authentic Mexican cuisine. It’s perfect for a cozy dinner or as a starter for a larger meal.

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Mexican Chicken and Sweet Potato Soup (Sopa de Pollo con Camote)

This Mexican Chicken and Sweet Potato Soup is a wonderful mix of sweetness from the potatoes and the heartiness of shredded chicken. The broth is infused with cumin and garlic, giving it a smoky, flavorful depth. The soft texture of the sweet potatoes contrasts beautifully with the chicken, making it both nourishing and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced sweet potatoes and cook for an additional 5 minutes.
3. Pour in the chicken broth, shredded chicken, cumin, and chili powder. Bring to a boil, then reduce to a simmer for 20 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and lime wedges.

This Chicken and Sweet Potato Soup is both nourishing and full of flavor. The sweet potatoes add a touch of natural sweetness that complements the savory chicken, while the cumin and chili powder bring a nice depth of flavor. With the addition of fresh cilantro and lime, this soup offers a perfect balance of comfort and freshness.

Mexican Chicken Soup with Chipotle (Sopa de Pollo con Chipotle)

This smoky and spicy Chicken Soup with Chipotle is perfect for those who love a little heat and bold flavor. The chipotle peppers add a deep smoky spice to the broth, while the chicken and vegetables create a hearty base. It’s an ideal dish for warming up on a cool evening or serving at a casual dinner party.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 carrot, peeled and chopped
• 1 zucchini, chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Stir in the minced chipotle peppers and cook for 2 minutes to release their smoky flavor.
3. Add the chicken broth, shredded chicken, carrot, zucchini, cumin, and smoked paprika. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This Chicken Soup with Chipotle brings a rich, smoky flavor with a slight heat that’s balanced perfectly by the fresh cilantro and lime. It’s a spicy, warming soup that’s great for anyone who loves bold flavors. The chipotle peppers add complexity to the broth, making it a standout dish for your dinner table.

Mexican Chicken and Pinto Bean Soup (Sopa de Pollo con Frijoles Pintos)

Mexican Chicken and Pinto Bean Soup is a hearty and satisfying dish that’s packed with protein and flavor. The pinto beans give the soup a creamy texture, while the chicken provides substance. The combination of spices and a touch of lime creates a balanced and comforting soup that’s perfect for any season.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 2 cups pinto beans, cooked or from a can (drained and rinsed)
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin and chili powder, cooking for 1 minute to toast the spices.
3. Add the chicken broth, shredded chicken, pinto beans, oregano, and season with salt and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Taste and adjust seasoning as needed.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This Mexican Chicken and Pinto Bean Soup is a filling, hearty meal that combines the richness of beans and chicken with the warmth of spices. The creamy beans and tender chicken make for a comforting texture, while the cilantro and lime bring freshness and a bright finish. It’s a great choice for anyone craving a savory, satisfying soup.

I hope these recipes inspire you in the kitchen! Let me know if you’d like more ideas or adjustments.

Mexican Chicken and Avocado Soup (Sopa de Pollo con Aguacate)

This Mexican Chicken and Avocado Soup is a light, refreshing, and creamy dish that combines tender chicken, smooth avocado, and a flavorful broth. The richness of the avocado adds a velvety texture, while lime and cilantro bring a zesty freshness. This soup is perfect for anyone who loves a comforting yet light meal with a burst of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Tortilla strips, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add chicken broth, shredded chicken, cumin, and chili powder to the pot. Bring to a simmer and cook for 10–15 minutes to allow the flavors to meld.
3. Season with salt and pepper to taste.
4. Stir in the diced avocado and lime juice just before serving.
5. Serve the soup hot, garnished with fresh cilantro and tortilla strips (if desired).

This Chicken and Avocado Soup is a refreshing and creamy dish that’s perfect for those who enjoy light yet flavorful meals. The velvety texture of the avocado, combined with the tangy lime and cilantro, makes this soup a delightful choice for any occasion. It’s a wonderful balance of heartiness and freshness that will surely become a favorite!

Mexican Chicken and Vegetable Soup (Sopa de Pollo con Verduras)

Packed with vibrant vegetables like zucchini, carrots, and corn, this Mexican Chicken and Vegetable Soup is a healthy, wholesome dish. The light, savory broth complements the tender chicken and colorful veggies, making this soup a great option for a nourishing meal. It’s a perfect balance of flavor and nutrition that will keep you satisfied.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 cup corn kernels
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add carrots, zucchini, and corn to the pot, cooking for an additional 5 minutes.
3. Pour in the chicken broth, shredded chicken, cumin, and chili powder. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

This Chicken and Vegetable Soup is a nourishing and wholesome dish that’s perfect for anyone looking for a healthy, low-calorie meal. The combination of tender chicken and colorful vegetables creates a hearty yet light dish that’s easy to make and full of flavor. With fresh cilantro and lime, this soup is a refreshing and satisfying choice for any time of the year.

Mexican Chicken Pozole Soup (Sopa de Pollo Pozole)

Pozole is a traditional Mexican soup made with hominy, and this version incorporates tender chicken to make it a full, hearty meal. The rich and flavorful broth is balanced with the mildness of hominy and the spice of chili. Topped with fresh toppings like radishes, cilantro, and lime, this pozole is a true comfort food that’s perfect for a family dinner or special gathering.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 2 cups hominy, drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 dried ancho chiles, seeds removed and soaked
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Toppings: sliced radishes, shredded lettuce, diced onion, tortilla chips

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add chicken broth, shredded chicken, hominy, cumin, chili powder, and the soaked ancho chiles. Bring to a boil, then reduce to a simmer and cook for 20 minutes to allow the flavors to meld.
3. Blend the ancho chiles with a little bit of broth in a blender or food processor until smooth. Stir the blended chiles into the soup.
4. Season with salt and pepper to taste.
5. Serve the pozole hot, topped with cilantro, lime wedges, sliced radishes, shredded lettuce, diced onion, and tortilla chips.

Mexican Chicken Pozole Soup is a comforting and filling dish that’s rich in flavor and tradition. The hominy adds a unique texture, while the combination of spices creates a robust broth that is perfect for any cozy meal. With fresh toppings and a squeeze of lime, this pozole is a hearty and satisfying soup that’s perfect for gatherings or family dinners.

Let me know if you need more recipes or further adjustments!