This 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!
This easy Mexican chicken soup is great for every season. It’s refreshing ingredients however, make it perfect and enjoyable for those spring and summer months. Cook up a big batch and enjoy!
How to make Mexican Chicken Soup – Step by Step
This spicy chicken soup is really easy to make.
You start off your soup by simply sautéing the finely chopped onion and garlic with all the spices. You then pop in the chicken, tomato and enchilada sauces. You let them boil and simmer, then add in the rice, let it cook some more, garnish and DONE! That’s it! Easy peasy!
Be sure to see the recipe card at the bottom of the post for full ingredients and instructions!
Customize the toppings
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!
Add in some carbs for a well balanced meal
You can use brown rice or white rice for this spicy chicken soup. There is something extra hearty and cozy in adding brown rice in any soup. The soup instantly becomes super filling and with a ton of texture.
In this recipe you will see that the rice is added raw in the soup and is cooked for about 35-40 minutes. This is a great option, if you are going to be eating the soup right away. If not, in order to avoid the liquid of the soup being absorbed by the rice, you can cook the rice separately and add it in when serving your soup.
A delicious spicy chicken soup
The amount of spiciness will depend on your personal preference. By following the amounts noted in the list of ingredients you will make a mild to hot soup.
If you are not too much into spicy foods add less jalapeños and chili powder! Keep in mind that this soup is perfect with a spoonful of sour cream, which will definitely reduce the heat a little.
Other Chicken Soups and Chilis we LOVE!
- Easy White Chicken Chili
- Best Chicken Noodle Soup
- Creamy Chicken Soup
- Chicken Lasagna Soup
- Slow Cooker Chicken Enchilada Soup
- Chicken Tortellini Soup
- Homemade Chicken Broth
What’s in Mexican Chicken Soup?
The soup is packed with nutritious and healthy ingredients and the lime and sour cream give the spicy Mexican chicken soup the perfect amount of freshness.
Packed full of Mexican spices like cumin, paprika and chili powder, every mouthful is a taste explosion!
Easy weeknight dinner
This delicious spicy soup is perfect for cozy weekend dinners. To really make the most of those flavors, it is a long cook, but I love cooking up a huge batch of this (the recipe is easily doubled!) and it can be frozen and reheated to be enjoyed during those busy weekdays.
This is also all made in one pot, so you avoid a huge clean up!
Be sure to check out these other unique Mexican chicken recipes!
- Green Chile Chicken Enchiladas
- Salsa Chicken
- Best Chicken Fajitas
- Chicken Taco Salad
- Easy Chicken Enchiladas
- Chicken Mole
- Southwest Chicken Egg Rolls
Mexican Chicken Soup (Spicy)
Ingredients
- 1 pound chicken pieces bone-in legs, thighs, breasts
- 4 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cumin
- 1 tsp ground chilli powder
- 1 tsp dried oregano
- 1 tsp paprika
- 10 cups water
- 1 large carrot sliced
- 10 ounces red enchilada sauce
- 1 can diced tomatoes
- 1 tsp salt
- ½ tsp back ground pepper
- ⅓ cup brown rice
- 1 jalapeno sliced
- 1 avocado sliced
- Juice of 3 limes
- ¼ cup cilantro chopped
- Sour cream optional
- Cheddar cheese optional
Instructions
- Finely chop the onion and crush the garlic
- Add olive oil in a large pot.
- Add onion, garlic, chilli powder, cumin, paprika and dried oregano.
- 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
- 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
- Remove from heat, add sliced jalapenos, avocado, and lime juice
- Serve, garnish with sour cream, cilantro and cheddar cheese!
Natasha says
Mmm mexican soup is speaking my language! Can’t wait to try this recipe with a little extra spice!
Becky Hardin says
xoxo
Tanya Schroeder says
I’m always up for a good, spicy soup!
Becky Hardin says
Me too!
Mallory Lanz says
We love all the flavors in this soup. We are a soup eating family year round!
Becky Hardin says
So happy to hear that 🙂
Toni says
Everyone at my house loved it! It was so good!
Becky Hardin says
So happy to hear that!
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.
Wendell Scaringi says
Thanks for this Great recipe. Hmm it looks like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to everything. Do you have any helpful hints for rookie blog writers? I’d genuinely appreciate it.
Becky Hardin says
Hi! Sorry about that. I have this guide written on my other site with some tips. Good luck! https://www.thecookierookie.com/how-to-start-a-blog/
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.
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.
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 🙂
Becky Hardin says
Yum that sounds amazing! I’ll have to try those additions out!
Patty says
Hi Becky, I was wondering what size can of diced tomatoes you used in this recipe. It looks great!
Becky Hardin says
Just a normal size can of the diced tomatoes!
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.)
Becky Hardin says
Definitely modify to your liking!