Homemade Mexican Chicken Soup

Clemen Cifuentes


While most chicken soups have noodles, this one is loaded with fresh veggies and lots and lots of flavor with a kick of spice. Your family will love this version of the "good-old-chicken-soup"...... Be ready to share this recipe a lot!!! =)


★★★★★ 1 vote

30 Min
1 Hr 30 Min
Stove Top


  • 6-8
    boneless, skinless chicken thighs
  • 1 c
    carrots (coursely chopped)
  • 1/4 c
    celery (coursely chopped)
  • 1 small
    onion (diced)
  • 1 small
    head of green cabbage (quartered)
  • 1
    serrano pepper (whole but slit at the end a bit)
  • 1/4 c
    green bell pepper (diced)
  • 2 tsp
    garlic (crushed)
  • 2
    chicken bouillon cubes (such as knorr)
  • 1 small
    tomato (diced)
  • 1 tsp
    black pepper
  • ·
    salt to taste
  • 2 tsp
    ground cumin
  • 1 Tbsp
    cilantro (minced)

How to Make Homemade Mexican Chicken Soup


  1. While cutting and preparing all the veggies, boil chicken in a pot of water with half of the allotted onion.
  2. Skim the fat from the water after 30 minutes of cooking the chicken.
  3. Add all ingredients to pot slowly along with the bouillon cubes. (add more water if needed)
  4. Add cilantro and continue to simmer for additional allotted time.

Printable Recipe Card

About Homemade Mexican Chicken Soup

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Dairy Free
Other Tag: Heirloom

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