Mexicaly Chicken Soup

Patti Jagodzinski


This soup is a great addition to your Chicken Soup repertoire. It has enough kick to take it over the edge without having the kids say "whoa mom". Have some fun with it, if you don't like that many green chilies leave a can out.

Make sure you add the toppings, they're fun!


★★★★★ 2 votes

30 Min
1 Hr 30 Min


  • 1 Tbsp
    olive oil
  • 1
    onion, diced
  • 2-3
    garlic cloves, minced
  • 2 qt
    chicken broth, low salt
  • 4
    carrots, peeled and diced
  • 3
    celery stalks, diced
  • 1 or 2
    yukon gold potatoes peeled and diced
  • 1 can(s)
    16-oz diced tomatoes
  • 2 can(s)
    4-oz chopped green chilies
  • 1/2 c
    chopped parsley
  • 1
    rotisserie chicken, deboned
  • ·
    salt and pepper to taste
  • ·
    con queso cheese crumbled
  • ·
    tortilla strips, green onions for top of soup

How to Make Mexicaly Chicken Soup


  1. Heat oil over medium heat in a large stock pot, add diced onions and saute until onions are clear. Add garlic and continue to saute for another minute.
  2. Pour in one carton of chicken broth, carrots, celery and potatoes. On high heat bring soup to a boil. Reduce heat to medium and continue cooking until veggies are very tender (45 minutes).
  3. Remove soup from heat and using a potato masher or submerge mixer slightly mash the veggies in the broth. The soup should stay slighty chunky.
  4. Puree the can of diced tomatoes in a blender or food processor, add to soup. Add green chiles, parsley and the remaining broth. Bring to a boil, reduce heat to medium. Add the deboned, shredded chicken meat to the soup.
  5. Allow the soup to cook for an additional 10 to 15 minutes. Add salt and pepper to taste.

    Serve with a sprinkle of con queso cheese, slivered green onions and tortilla strips. A dollop of sour cream or crema goes a long way.

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