Mexican Chicken Soup

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (69)

RECIPE
COMMENTS & REVIEWS(69)

Cook Time:
35 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 5 min

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Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

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Comments & Reviews

recipe Mexican Chicken Soup
Marie Charleston, SC 01-17-2009
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Easy and Tasty!
Rated: 5 stars out of 5

This is really easy to make. I purchased pre-cooked, sliced 6 oz chicken breast (like you use for soft tacos) and pulled... apart the slices and this made the receipe even easier to make. For a previous receipe I had Pasilla Chili Power on hand and used it here-- which gave the broth a nice dark color, some heat but not too spicey. Cubed avacado would be a nice garnish and I plan to try this next time.Read more
recipe Mexican Chicken Soup
Anonymous 04-20-2008
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My husband can't stop raving
Rated: 5 stars out of 5

about this soup. He ate his way through the leftovers until they were gone. It has such wonderful flavors. Next time I will... cook the chicken directly in the soup after the broth has been added. I used a 14 oz can of Italian diced tomatoes instead of the canned whole peeled tomatoes and oregano because it was what I had in my pantry. Also added some crushed lime flavored tortilla chips to the bowl at serving time- delish!!!Read more
recipe Mexican Chicken Soup
Yelena Fair Lawn, NJ 04-08-2008
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Great recipe!
Rated: 5 stars out of 5

The soup came out great - just like the one I ate at a Mexican restaurant. I added a couple of tablespoons of rice and corn... meal. I also added chunks of avocado to the plate - this was really key!Read more
recipe Mexican Chicken Soup
Tracie Orange Park, FL 03-10-2008
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Husband loved
Rated: 4 stars out of 5

My husband thought the soup was great and tasted authentic. I on the other hand thought the cilantro was a bit much and would... set it to the side next time so each person could add their own to their liking. Was easy to make!Read more
recipe Mexican Chicken Soup
ANAMARIA New Port Richey, FL 01-22-2008
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Quick, Easy & Delicious
Rated: 5 stars out of 5

Thanks so much for this recipe. Doubling it for drop-in company, I took a reviewer's advice, adding a can of black beans. For... variety, I also used both hominy (posole) and white corn (one can of each). The fresh cilantro and lime adds a a bracing flavor, and this soup was a resounding hit.Read more
recipe Mexican Chicken Soup
Suzanne McDonough, GA 01-19-2008
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Wonderful!!
Rated: 5 stars out of 5

Family favorite!