Mexican Chicken Soup Recipe

Two bowls of mexican chicken soup with sour cream and avocado.

4.66 from 40 votes

This spicy Mexican chicken soup is a hearty, comforting one-pot meal made with bone-in chicken, brown rice, and bold pantry spices.

Prep Time15

Cook Time2 50

Total Time3 5

Course: Soup

Cuisine: Mexican

Servings: people

Calories: 422kcal

Author: Becky Hardin

Ingredients

4 tablespoons olive oil
1 medium onion finely chopped
2 cloves garlic crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried oregano
10 cups water
1 pound bone-in, skinless chicken pieces drumsticks, thighs, or breasts*
1 medium 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

Optional Toppings

sour cream
shredded cheddar cheese

Instructions

Heat the olive oil over medium heat in a large pot.
4 tablespoons olive oil
Add onion, garlic, chili powder, cumin, paprika, and dried oregano. Sauté for 7 minutes or until golden brown, on medium heat.
1 medium onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1 teaspoon dried oregano
Add water, chicken, sliced carrot, diced tomato, enchilada sauce, salt and pepper.
10 cups water, 1 pound bone-in, skinless chicken pieces, 1 medium 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. Then add chicken back to 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, shredded cheddar cheese

Video

Notes

*Chicken thighs stay juicier during the long simmer, but breasts work too. If using breasts, check them at about 90 minutes so they don’t overcook.

**I usually use a mild red enchilada sauce because it adds flavor without overpowering the soup. If your sauce is very thick, you can thin it with a little extra water.

Tips:

To make it milder, remove the jalapeno seeds (or leave out the jalapenos), use mild enchilada sauce, and/or reduce the chili powder.
For a spicier soup, use hot enchilada sauce, add extra jalapeno, and/or add a pinch of cayenne pepper.
Properly cooked chicken should reach 165°F internally. Thighs and drumsticks can go to 175°F without turning dry.
Brown rice releases starch as it cooks, so the soup will thicken. If you prefer a more brothy soup, add an extra cup of water near the end.
Add the avocado and lime juice at the end so they stay fresh and bright. Cooking them dulls the flavor.
Taste and adjust salt at the end, especially since enchilada sauces vary by brand.
Nutritional information does not include optional toppings.

Crockpot Method: Add everything except the rice, avocado, and lime, then cook on LOW for 6-7 hours. Shred the chicken, add rice, and cook until tender.

Storage: Store Mexican chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition