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finished Mexican chicken and vegetable soup
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5 from 1 vote

Mexican Chicken and Vegetable Soup

Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: dinner
Cuisine: Mexican
Keyword: chicken, soup
Servings: 8
Author: Greg Fleischaker


  • 2 tbsp olive oil
  • 2 pounds boneless skinless chicken thighs
  • 2 onions chopped
  • 6 stalks celery chopped
  • 4 cloves garlic diced
  • 6 carrots chopped
  • 2 jalapeno peppers chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground chipotle pepper
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 can diced tomatoes - 28 oz
  • 8 cups chicken stock


  • chop and prep all your vegetables and spices
  • over medium flame on your stove, add your cooking oil and once ready, add your chicken thighs and cook until nicely browned on both sides
  • remove chicken from pot and set to the side
  • add onions to pan and a little more oil if needed and cook a few minutes, scraping frequently,  to release the chicken fond from the bottom of the pot
  • add the rest of the chopped vegetables, garlic and peppers then turn to coat with any liquid or cooking fat in the pan
  • add the spices and stir
  • add the tomatoes and stir to combine
  • cut the chicken you set aside earlier into small bite sized pieces, and then add to the pot
  • add the chicken stock, stir to combine, and let simmer for 2-2 1/2 hours
  • serve warm with avocado, sour cream and/or cheddar cheese if desired