Home Chicken Soups/Chili Mexican Chicken Soup
Becky Hardin
4.66 from 40 votes
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This spicy Mexican Chicken Soup is the perfect spicy and colorful comfort food that will definitely become one of your favorites! Spicy Chicken Soup is everything you want and more, from a delicious Mexican delight. Easy to make, hearty and healthy, this soup packs a flavor punch!
Why We Love this Mexican Chicken Soup Recipe
This easy Mexican chicken soup is great for every season. Its refreshing ingredients however, make it perfect and enjoyable for those spring and summer months. Cook up a big batch and enjoy!
Variations on Mexican Chicken and Rice Soup
Mexican Chicken Soup means one thing, and one thing only. Crazy toppings! I love adding extra cilantro, lime juice and sour cream as a garnish. It not only elevates the flavors of the dish, but it makes it look extra pretty and appetizing as well.
Perfect for when you have guests over and want to impress. It goes without saying that if you like spicy foods add some chopped jalapeños on top and add some avocado slices and even some tortillas!
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How to Store and Reheat
Store leftover Mexican chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze Mexican chicken soup in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this spicy chicken soup with sour cream, cilantro, and cheddar cheese on top. Add some tortilla strips for a bit of crunch!
More Mexican Chicken Soup Recipes We Love
- Chicken Taco Soup
- Green Chile Chicken Soup
- Chicken Tortilla Soup
- Crockpot White Chicken Enchilada Soup
- Slow Cooker Chicken Enchilada Soup
Top Reader Review
“This recipe is DELICIOUS!!!! … So so good! My family is coming off of being really sick and are just getting appetites back and I cannot explain how easy it was to make (even not feeling great still) and it completely hit the spot. We will definitely be making this again and again.” – Emily
4.66 from 40 votes
Mexican Chicken Soup Recipe (Spicy)
This spicy Mexican chicken soup is the perfect comfort food that will definitely become one of your favorites! Spicy Chicken Soup is everything you want from a delicious Mexican-inspired recipe. Easy to make, hearty and healthy, this soup packs a flavor punch!
Prep: 15 minutes minutes
Cook: 2 hours hours 50 minutes minutes
Total Time: 3 hours hours 5 minutes minutes
Servings: 4 to 6 servings
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Ingredients
- 4 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 teaspoon ground chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 10 cups water
- 1 pound bone-in chicken pieces legs, thighs, breasts
- 1 carrot sliced
- 15 ounces diced tomatoes 1 can
- 10 ounces red enchilada sauce 1 can
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup dry brown rice
- 1 jalapeno pepper sliced
- 1 avocado sliced
- 6 tablespoons lime juice from 3 limes
- ¼ cup chopped fresh cilantro
- Sour cream optional, for topping
- Cheddar cheese optional, for topping
Instructions
Heat the olive oil over medium heat in a large pot.
4 tablespoons olive oil
Add onion, garlic, chilli powder, cumin, paprika, and dried oregano.
1 onion, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground chilli powder, 1 teaspoon dried oregano, 1 teaspoon ground paprika
Saute for 7 minutes or until golden brown, on medium heat.
Add 10 cups of water, chicken, sliced carrot, diced tomato, enchilada sauce, salt and pepper.
10 cups water, 1 pound bone-in chicken pieces, 1 carrot, 15 ounces diced tomatoes, 10 ounces red enchilada sauce, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Bring to boil, then simmer on medium heat for 2 hours.
Remove chicken from soup and shred chicken. Throw chicken back in the soup.
Add brown rice and boil for 35-40 minutes.
⅓ cup dry brown rice
Remove from heat, add sliced jalapenos, avocado, and lime juice.
1 jalapeno pepper, 1 avocado, 6 tablespoons lime juice
Serve, garnish with sour cream, cilantro and cheddar cheese!
¼ cup chopped fresh cilantro, Sour cream, Cheddar cheese
Notes
Storage: Store Mexican chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Facts
Mexican Chicken Soup Recipe (Spicy)
Amount Per Serving
Calories 492Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 6g38%
Cholesterol 66mg22%
Sodium 1560mg68%
Potassium 715mg20%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 10g11%
Protein 17g34%
Vitamin A 3940IU79%
Vitamin C 24.7mg30%
Calcium 86mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Soup
Cuisine:Mexican
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How to Make Mexican Chicken Soup Step by Step
Sauté the Onion and Garlic: Heat 4 tablespoons of olive oil over medium in a large pot. Add 1 chopped onion, 2 crushed cloves of garlic, and 1 teaspoon each of chilli powder, ground cumin, ground paprika, and dried oregano. Sauté for 7 minutes or until golden brown on medium heat.
Simmer the Soup: Add 10 cups of water, 1 pound of bone-in chicken pieces, 1 sliced carrot, 15 ounces (1 can) of diced tomatoes, 10 ounces (1 can) of enchilada sauce, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Bring to boil, then simmer on medium heat for 2 hours.
Shred the Chicken: Remove the chicken from the soup and shred the chicken. Throw the chicken back in the soup.
Cook the Rice: Add ⅓ cup of dry brown rice and boil for 35-40 minutes.
Add Seasoning: Remove the soup from the heat, and add 1 sliced jalapeno pepper, 1 sliced avocado, and 6 tablespoons of lime juice.
Serve the Soup: Serve, garnished with sour cream, chopped cilantro, and cheddar cheese!
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Natasha says
Mmm mexican soup is speaking my language! Can’t wait to try this recipe with a little extra spice!Reply
- Becky Hardin says
xoxo
Reply
- Tanya Schroeder says
I’m always up for a good, spicy soup!Reply
- Becky Hardin says
Me too!
Reply
- Mallory Lanz says
We love all the flavors in this soup. We are a soup eating family year round!Reply
- Becky Hardin says
So happy to hear that 🙂
Reply
- Toni says
Everyone at my house loved it! It was so good!Reply
- Becky Hardin says
So happy to hear that!
Reply
- Elaine McFarland says
I can’t wait to try this recipe, however, it really bothers me when the publisher of a recipe doesn’t indicate what size cans of something are to be added. “A can of diced tomatoes” really leaves me wondering what size to buy. I can kind-of guess based on other ingredients but it would be so much nicer to have it spelled out.Reply
- Jan L Halsey says
This recipe sounds so good, but I can’t do it…my sodium limit for a whole day is 1200mg and this one serving of soup has 1560mg, I would be in trouble with that much. But it does sound good.
Reply
- Joye says
I made this soup today. I eliminated the salt and used salt free diced tomatoes. You can control the sodium in the recipe. I am on a 1500 mg of salt per day diet.
Reply
- Pearl says
I added a 7 Oz can of El Pato hot tomato sauce and a 15 Oz can of hominy. Used less water to make more of a chili texture. It was delicious heaped with avocado and sour cream! Oh and sprinkles of pickled jalapeños instead of fresh 🙂Reply
- Becky Hardin says
Yum that sounds amazing! I’ll have to try those additions out!
Reply
- Patty says
Hi Becky, I was wondering what size can of diced tomatoes you used in this recipe. It looks great!Reply
- Becky Hardin says
Just a normal size can of the diced tomatoes!
Reply
- Renee says
Very nice. I found it short of salt, added to taste. I also added two cans of black beans (one drained, one not), and some cilantro to the pot. I like soups thicker, so maybe next time I’ll cut back on the water. I also, used 2 pounds of chicken breasts. I also cut the oil in half – I do that for every recipe. AND (sorry for such a long note), I cooked it in the instant pot.(Two hours become 40 minutes.)
Reply
- Becky Hardin says
Definitely modify to your liking!
Reply
- Emily says
This recipe is DELICIOUS!!!! The only variation I used was 2 jalapeños instead of 1. So so good! My family is coming off of being really sick and are just getting appetites back and I cannot explain how easy it was to make (even not feeling great still) and it completely hit the spot. We will definitely be making this again and again.Reply
- Becky Hardin says
Thanks for sharing!
Reply
