Mexican Chicken Soup

Mexican Chicken Soup

Chicken soup is an American classic. You know what the end all cure all colds and flu remedy is? Chicken soup, of course! This Mexican Chicken Soup has all the homeliness as your classic chicken noodle with an extra added kick of lime, cilantro and jalapeno.

This soup is like a good wine, the longer you let it be, the better the end result. I let mine simmer for about 40 minutes, but if you are able to wait a little longer let the soup simmer on low for as long as possible once you’ve added all the ingredients.

Chayote is probably an ingredient that many people are not familiar with. Chayote has a similar texture to a potato. Most major grocery stores carry them, but if you cant seem to find them check with a local Latino grocery or Asian market. I’ve had great luck with finding tropical ingredients in Asian markets!

Mexican Chicken Soup
Mexican Chicken Soup

Mexican Chicken Soup

  • 2-3 chicken breasts
  • 1 chayote chopped
  • 2 small potatoes diced
  • 1 1/2 cup carrots sliced
  • 1 onion diced
  • 2 ears corn cut into thirds
  • 1 tbs oregano
  • 1/2 chicken stock bouillon cube
  • 3 cloves garlic
  • 1/2 tbs sea salt
  • pepper to taste
  • 3 liters water
  • Cilantro
  • jalapeno finely sliced
  • lime
  1. In a large pot, boil chicken for about 30-40 minutes.
  2. Remove chicken from pot, shred chicken and return to pot. It should be tender enough that you can just pull it apart with your hands.
  3. Add all other ingredients EXCEPT lime, cilantro and jalapeno
  4. Let soup boil over medium heat for another 30-40 minutes
  5. Serve hot topped with lime, cilantro and finely sliced jalapeno

If you LOVE this recipe, check out these below that I’m sure you’ll love!



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