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
onion, diced
garlic cloves, minced
2 qt
chicken broth, low salt
carrots, peeled and diced
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
rotisserie chicken, deboned
salt and pepper to taste
con queso cheese crumbled
tortilla strips, green onions for top of soup


1Heat 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.
2Pour 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).
3Remove soup from heat and using a potato masher or submerge mixer slightly mash the veggies in the broth. The soup should stay slighty chunky.
4Puree 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.
5Allow 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.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #easy, #hearty, #Not-spicy