Mexican Chicken Soup

This Mexican Chicken Soup is a bowl of warmth layered with bold, comforting flavors and vibrant textures.

Earthy spices bloom in hot oil, building a fragrant base that’s enriched with tangy salsa verde, fire-roasted tomatoes, and hearty hominy.

Finished with tender shredded chicken and fresh cilantro, this soup feels both nourishing and deeply satisfying—an everyday staple that brings the soul of Mexican home cooking to the table.

Why People Will Love Mexican Chicken Soup Recipe

Bold, layered flavor in every spoonful
A blend of warm spices, salsa verde, and fire-roasted tomatoes creates a rich, savory broth that feels complex yet comforting.

Hearty and nourishing
Tender shredded chicken and hominy make the soup filling and satisfying without feeling heavy.

Bright balance of freshness and warmth
Fresh cilantro and green chile notes lift the deeper spices, keeping the soup vibrant and well-rounded.

Comfort food with personality
Familiar chicken soup comfort meets bold Mexican-inspired flavors for something both cozy and exciting.

Easy to customize
The spice level, toppings, and even the salsa can be adjusted to suit different tastes and preferences.

Weeknight-friendly with big payoff
Simple steps and pantry staples come together quickly, making this an ideal low-effort, high-reward meal.

Great for leftovers and meal prep
The flavors deepen overnight, making reheated bowls even more delicious the next day.

Perfect canvas for toppings
Crunchy tortilla chips, creamy avocado, cheese, or sour cream allow everyone to build their own perfect bowl.

Key Ingredients

Warm Ground Spices (Cumin, Chili Powder, Paprika, Oregano, Coriander)
This spice blend forms the soul of the soup, layering earthiness, gentle heat, and aromatic warmth that defines its Mexican-inspired character.

Anaheim Chili Pepper
Mild and slightly sweet, Anaheim chile adds fresh green flavor and subtle heat without overpowering the broth.

Salsa Verde
Tangy and bright, salsa verde brings acidity and depth, lifting the spices and giving the soup its signature lively backbone.

Fire-Roasted Diced Tomatoes
Smoky and rich, fire-roasted tomatoes add body and a lightly charred flavor that deepens the broth.

Hominy
Plump, tender, and slightly chewy, hominy adds heartiness and traditional character, making the soup more filling and comforting.

Shredded Chicken
Tender cooked chicken absorbs the seasoned broth beautifully, providing protein and satisfying substance in every bite.

Fresh Cilantro
Added at the end, cilantro brings freshness and brightness that balances the warm spices and rich base.

Chicken Broth
The foundation that ties everything together, allowing each ingredient to shine while carrying flavor throughout the soup.

Expert Tips:

Bloom the spices properly
Let the spice blend toast briefly in the hot oil with the garlic. This releases essential oils in the spices and creates a deeper, more rounded flavor base.

Use warm broth, not cold
Adding warm broth maintains the simmer and helps flavors meld more smoothly, preventing a dull or flat-tasting soup.

Don’t rush the simmer
The uncovered simmer allows excess liquid to reduce slightly and concentrates the flavors without overcooking the chicken.

Add chicken at the end on purpose
Since the chicken is already cooked, stirring it in after turning off the heat keeps it tender and prevents stringy texture.

Taste after adding hominy
Hominy absorbs seasoning as it cooks. Always recheck salt and acidity once it’s fully heated through.

Balance acidity carefully
Salsa verde and tomatoes add tang. If the soup tastes sharp, a small pinch of sugar or extra broth can smooth it out.

Control heat with chile choice
Anaheim peppers are mild, but if you want more warmth, add a pinch of cayenne or use a hotter salsa verde—incrementally.

Finish with herbs, not during cooking
Fresh cilantro should be added at the end to preserve its brightness and avoid bitterness.

Let the soup rest briefly
Allowing the soup to sit for 10 minutes off heat lets the flavors settle and deepen before serving.

Build bowls thoughtfully
Add crunchy, creamy, and fresh toppings at the table to enhance texture and contrast without overpowering the broth.

Mexican Chicken Soup

Ingredients:

1 ½ tsp ground cumin

1 tsp chili powder

1 tsp paprika

1 tsp dried oregano

1 tsp ground coriander

3–4 tbsp avocado oil or olive oil

1 large onion, chopped

1 Anaheim chili pepper, seeds and membrane removed, chopped

4 garlic cloves, minced or pressed

1 cup salsa verde

2 (14.5 oz) cans fire-roasted diced tomatoes, with juice

1 (25 oz) can hominy, drained and rinsed

4 cups warm chicken broth or stock

3–4 cups cooked shredded chicken (rotisserie works great)

¼ cup fresh cilantro, chopped

Tortilla chips, for garnish (optional)

Diced avocado, for garnish (optional)

Instructions:

Mix the spices:

Ceviche Tropical

Kapusta (Polish Cabbage Soup)

Easy Baked Ravioli Casserole

In a small bowl, combine the cumin, chili powder, paprika, oregano, and coriander. Set aside.

Sauté the aromatics:

In a large soup pot over medium-high heat, heat the oil. Add the chopped onion and Anaheim pepper, and cook for 3–5 minutes until softened and translucent.

Add the spices and garlic:

Stir in the prepared spice mix and garlic. Cook for about 30 seconds until fragrant.

Build the base:

Add the salsa verde, fire-roasted tomatoes, and hominy. Stir well to combine.

Simmer the soup:

Pour in the warm chicken broth. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes.

Finish with chicken and herbs:

Turn off the heat. Stir in the shredded chicken and chopped cilantro. Taste and season with salt and pepper as needed.

Serve and garnish:

Ladle into bowls and top with avocado, tortilla chips, cheese, or sour cream—your call!

Tips & Tidbits:

Rotisserie chicken shortcut: Skip cooking the chicken by using store-bought rotisserie chicken—easy and flavorful.

Hominy basics: This puffed corn is hearty and starchy. Look in the canned goods section, often near the Hispanic ingredients.

Swap the salsa: If you can’t find salsa verde, regular red salsa works too.

Toppings matter: Try diced avocado, crispy tortilla strips, shredded cheese, or sour cream for extra richness and crunch.

Important Notes When Making Mexican Chicken Soup:

This soup is built in layers
Each step—blooming spices, sautéing aromatics, simmering the base—adds depth. Skipping or rushing steps can flatten the final flavor.

Spice balance matters more than heat
The goal is warmth and complexity, not overpowering spice. Adjust heat gradually and always taste as you go.

Hominy changes texture and seasoning
Hominy adds body and starch, slightly thickening the broth and absorbing salt. Rinse it well and season after it’s heated through.

Salsa verde sets the tone
Different brands vary in acidity and heat. Choose one you enjoy on its own, as its flavor carries through the entire soup.

Fire-roasted tomatoes are intentional
Their smoky depth complements the spices better than plain diced tomatoes, adding subtle charred notes.

Cooked chicken goes in last
Adding chicken at the end keeps it juicy and prevents it from becoming stringy or dry.

Fresh elements finish the dish
Cilantro and toppings are not optional—they brighten and balance the rich base.

This soup improves with time
Like many brothy dishes, the flavor deepens after resting and tastes even better the next day.

Naturally adaptable
The recipe welcomes additions like beans, corn, or extra vegetables without losing its character.

How to Enjoy Mexican Chicken Soup After Cooking

Let the soup rest briefly
Allow the soup to sit off the heat for 5–10 minutes before serving. This gives the spices time to settle and the flavors to fully harmonize.

Stir gently before ladling
A light stir ensures the chicken, hominy, and broth are evenly distributed for balanced bowls.

Serve warm, not boiling hot
Slightly cooler soup allows the complex spice blend, salsa verde, and roasted tomato flavors to shine without overpowering the palate.

Build each bowl with intention
Add toppings just before serving—creamy avocado, crunchy tortilla chips, cheese, or a dollop of sour cream—to create contrast and texture.

Add brightness at the table
A squeeze of lime or extra chopped cilantro sharpens the flavors and refreshes each bite.

Pair with simple sides
Warm tortillas, crusty bread, or a light salad complement the soup without competing with its bold flavors.

Enjoy it as a full meal or starter
Hearty enough to stand alone, yet flexible enough to serve as a first course for a larger spread.

Reheat gently for leftovers
Warm slowly on the stovetop or in the microwave to preserve the chicken’s tenderness and prevent over-reduction.

Transform leftovers creatively
Use leftover soup as a base for rice bowls, taco fillings, or enchilada-style casseroles.

Savor the comfort
This is a soup meant to be enjoyed slowly—nourishing, aromatic, and deeply comforting in every spoonful.

Nutrition Information

Approximate values per 1 serving, assuming the recipe serves 6.

Frequently Asked Questions:

Can I make this soup ahead of time?
Yes. This soup is excellent for make-ahead meals. The flavors deepen as it rests, and it tastes even better the next day when reheated gently.

Can I use raw chicken instead of cooked chicken?
Yes. You can add raw chicken breasts or thighs during the simmering step and cook until tender, then shred directly in the pot before serving.

What can I substitute for hominy if I can’t find it?
If hominy isn’t available, canned corn or cooked white beans are good substitutes, though hominy provides the most authentic texture.

Is this soup spicy?
The soup is mildly spiced. Heat levels depend on the salsa verde and chile used. You can easily adjust by choosing mild or hot salsa, or adding extra chile to taste.

How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly on the stovetop or in the microwave to preserve flavor and texture.

Should I toast the spices before adding liquid?
Yes. Briefly cooking the spices in oil with the garlic helps bloom their flavors, making the soup more aromatic and deeply seasoned.

Can I add raw chicken instead of cooked shredded chicken?
Absolutely. Add raw chicken during the simmering stage, cook until tender, then shred it directly in the pot before finishing with cilantro.

How long should I simmer the soup for best flavor?
About 20 minutes is ideal. This allows the broth, salsa verde, and spices to meld without overcooking the ingredients.

When is the best time to adjust seasoning?
Always adjust salt and spice after the hominy and chicken are fully heated through, as both absorb seasoning during cooking.

How can I control the thickness of the soup?
For a thicker soup, simmer uncovered a little longer. For a thinner broth, add extra warm chicken stock until you reach your desired consistency.