Mexican Chicken Soup

Mexican Chicken Soup Recipe

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J. White Harris


A friend told me that his mother always added a handful of chopped mint to the pot when she made chicken soup. I tried it with this soup and it made a verry good soup even better.


★★★★★ 2 votes

20 Min
1 Hr
Stove Top


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1 c
onion, coarsely chopped
1 c
carrots, chopped
1 c
celery, chopped
3 Tbsp
extra-virgin olive oil
8 c
chicken stock
1 c
potatoes, cubed
1/4 tsp
bay leaf
1 Tbsp
whole boneless chicken breast cubed or 2 thighs
ears corn, cut in half
cooked rice
3/4 c
fresh salsa, for garnish
ripe avocado, cubed, for garnish

How to Make Mexican Chicken Soup


  • 1Put the onions, carrots, and celery in the olive oil in a large saute pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
  • 2Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.
  • 3For a delicious variation add a handful of chopped mint leaves just before removing the soup from the fire.
  • 4Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1 1/2 cups of soup into each bowl along with 1/2 ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.

Printable Recipe Card

About Mexican Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy

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