Mexican Chicken Soup

Mexican Chicken Soup

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Cindy Allen


This is a great soup because of the chicken and the chili's. I make it when my hubby gets feeling bad either with a cold or flu.


★★★★★ 1 vote

1 Hr
1 Hr


  • fl
  • 1 1/2 gal
    depends on size of pot you are using
  • 6 large
    chicken thighs with skin left on
  • 4 to 6 medium
    potatoes peeled and cut into chunks
  • 2 medium
    yellow onions peeled and diced
  • 6 to 8 small
    serano chili's
  • 6 to 8 medium
    jalapeno peppers (yellow and green)
  • 4 or 5 scoop(s)
    large scoops of powdered chicken boullion
  • 1 medium
    cabbage head cut into quarters
  • 4 slice
    carrots, cubed

  • 1 c
    uncooked long grain rice
  • pkg
    corn tortillas

How to Make Mexican Chicken Soup


  1. Depending on the size of soup pot you are using, put at least a gallon or so of water in. Then you take the chicken thighs (skin on) and put them in the water. Let them boil until you see what resembles a broth. Then add the powdered chicken flavored boullion and let boil for a hew minutes on medium heat.

    While this is boiling clean and chop up your vegetables. These can vary depending on how much you want to make.

    Add the uncooked rice about 10 minutes before adding the cabbage.

    I don't put the cabbage in until just before it is ready to eat as my hubby like his cabbage with a little crunch to
  2. Take the corn tortillas and brown them on the burners being careful to turn them once. Serve them with the soup.

    This will really warm you up.

    It also freezes very well so you can make a large batch and have some for future use.

Printable Recipe Card

About Mexican Chicken Soup

Course/Dish: Chicken Soups

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