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Healthy Mexican Chicken Soup Recipe

Healthy Mexican Chicken Soup Recipe

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If you’re craving something warm, wholesome, and packed with flavor, let me share my go-to Healthy Mexican Chicken Soup Recipe that I’ve been making for years. This caldo de pollo is not only comforting but also loaded with colorful veggies and tender chicken that’ll leave you feeling nourished and satisfied. Whether it’s a chilly day or you just want something light but hearty, this soup checks all the boxes. Trust me, you’ll fall in love with how easy and rewarding this recipe is!

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Why You’ll Love This Recipe

  • Authentic Flavors: This soup captures the true essence of Mexican comfort food without any heavy cream or excess fat.
  • Packed with Veggies: You get a vibrant mix of veggies that add texture and nutrients in every bite.
  • Simple Ingredients: It uses everyday pantry staples and fresh produce, no expensive or hard-to-find items.
  • Family Friendly: My family goes crazy for this soup, and it’s perfect for meal prepping or weeknight dinners.
The image shows two white bowls filled with chicken and vegetable soup placed on a white marbled surface. Each bowl contains clear broth with bright orange carrot slices, chunks of green zucchini, shredded light brown chicken, and vibrant yellow corn on the cob pieces. Each bowl is garnished with a fresh green lime wedge and small sprigs of leafy cilantro near the edges. A silver spoon rests inside the left bowl. Around the bowls, there is a small white bowl of orange rice, two lime wedges, a bunch of cilantro, and a bottle of red hot sauce with a red cap. photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

The magic of this Healthy Mexican Chicken Soup Recipe lies in the balance of fresh vegetables, savory chicken, and aromatic herbs. When shopping, look for crisp veggies and good-quality chicken because they really elevate this rustic soup.

  • Olive oil: Adds a subtle richness and helps sauté the aromatics for deeper flavor.
  • Onion: I use white or yellow for that sweet background depth.
  • Celery sticks: Offers crunch and a subtle earthiness.
  • Carrots: Naturally sweet and colorful, they balance the savory broth.
  • Garlic cloves: Whether whole or minced, it’s essential for that punch of flavor.
  • Water: The base of the soup—simple and clean, lets the ingredients shine.
  • Tomato sauce: Gives the broth a faint tang and gorgeous color.
  • Chicken breasts & legs: Using both bone-in and boneless creates a richer broth and tender meat.
  • Chicken bouillon cubes: Boost the savory notes but adjust salt accordingly.
  • Kosher or sea salt: Season carefully for a balanced taste.
  • Black pepper: Adds just enough heat.
  • Dried Mexican oregano: A must-have herb that brings authentic Mexican aroma.
  • Fresh cilantro: Added at the end for freshness and brightness.
  • Corn on the cob: Cut into pieces for sweetness and texture.
  • Chayote: A staple Mexican vegetable that soaks up flavors beautifully.
  • Russet potatoes: Heartiness to keep you full and happy.
  • Zucchinis: Tender and mild, added last to maintain their texture.
  • Lime juice and hot sauce: The finishing touch to personalize your bowl with tang and heat.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Healthy Mexican Chicken Soup Recipe my own depending on what’s in the fridge or the season. Feel free to switch up the veggies or protein to keep it exciting and fit your dietary needs.

  • Vegetarian Version: Swap chicken for beans or extra hearty vegetables, and use vegetable broth instead of water and bouillon cubes.
  • Spicy Boost: Add chopped jalapeños or chipotle peppers if you want to kick up the heat — my husband likes it fiery!
  • Extra Greens: Toss in spinach or kale during the last 5 minutes of cooking for a vibrant health boost.
  • Grain Addition: Stir in cooked rice or quinoa at the end to make it an even more filling meal.

How to Make Healthy Mexican Chicken Soup Recipe

Step 1: Sauté the Base Veggies

Heat the olive oil in a heavy-bottomed pot over medium heat, then add chopped onion, celery, and carrots. I love sautéing them until the onions are soft and translucent—about 3 minutes—because it really unlocks their sweetness. Add garlic and cook for an extra minute, but watch closely so it doesn’t burn and turn bitter.

Step 2: Build the Broth and Add Chicken

Pour in the water and tomato sauce, then nestle in the chicken breasts and legs. Toss in the chicken bouillon cubes, salt, pepper, and dried oregano. Bring everything to a boil before lowering the heat to a gentle simmer. Cover and let it cook about 30 minutes, until the chicken starts to soften—you’ll notice the kitchen filling with amazing aromas at this point.

Step 3: Add the Vegetables

Next up, stir in the fresh cilantro, corn pieces, chayote, and potatoes. Let them simmer gently for about 10 minutes—they’ll soak up some of that delicious broth and become tender without falling apart. Then add the zucchini and cook for another 10 minutes with the pot covered.

Step 4: Final Seasoning and Rest

Take a moment to taste your soup and adjust salt and pepper as needed. Sometimes I find it needs a pinch more salt or a dash of fresh pepper for punch. Once it’s seasoned perfectly, turn off the heat and let the soup rest, covered, for about 5 minutes. This helps the flavors meld beautifully before serving.

Pro Tips for Making Healthy Mexican Chicken Soup Recipe

  • Use Bone-In Chicken for Flavor: I discovered this trick when making broth—the bones give the soup a richer, deeper flavor you don’t get with just breasts.
  • Don’t Overcook the Vegetables: Keep an eye on the zucchini; adding it last means it stays tender-crisp and not mushy.
  • Customize the Heat: Adjust the hot sauce on the side to suit everyone’s taste buds – my family is all about piling it on!
  • Salt Wisely: Since bouillon cubes can be salty, I always add less salt at first, then season to taste near the end to avoid over-salting.

How to Serve Healthy Mexican Chicken Soup Recipe

A bowl of soup with about four layers of ingredients visible. The bottom layer is clear broth with a slight orange tint. Floating on the broth are chunks of green zucchini, orange carrot slices, and pale green celery pieces scattered throughout. Near the center, there are shredded white chicken pieces placed over the vegetables. On the left side, a bright yellow half ear of corn sits partly submerged. At the back of the bowl, a green lime wedge and a sprig of fresh cilantro rest above the soup. The soup is served in a brown bowl set on a white marbled surface with a spoon inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My favorite way to garnish this soup is with a generous squeeze of fresh lime juice and a drizzle of hot sauce. Sometimes, I sprinkle chopped cilantro or diced avocado on top for creaminess and herbal brightness. You’ll love the way these little extras make each bowl feel vibrant and fresh.

Side Dishes

This soup pairs beautifully with warm corn tortillas or a side of Mexican rice. I also like serving it alongside a simple green salad with avocado and black beans for a complete meal. If you want to keep it light, chips with salsa or guacamole will add a nice crunch.

Creative Ways to Present

For special occasions, I’ve served this soup in mini cast-iron skillets or rustic stoneware bowls with colorful napkins to brighten the table. Adding edible flowers or thin slices of radish on the garnishes can wow guests. It’s also great in mason jars for a fun, portable lunch idea.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the soup cool to room temperature before transferring it to airtight containers. Stored in the fridge, it keeps great for up to 4 days. Just remember to separate any garnishes to keep them fresh.

Freezing

This Healthy Mexican Chicken Soup Recipe freezes wonderfully. I portion it into freezer-safe containers, leaving some room at the top for expansion. When you reheat it later, the flavors taste just as vibrant as the first time.

Reheating

To reheat, I prefer low and slow on the stovetop so the chicken doesn’t dry out. Stir gently and add a splash of water or broth if it thickens too much. Avoid microwaving for long stretches to keep the texture spot-on.

FAQs

  1. Can I make this Healthy Mexican Chicken Soup Recipe in a slow cooker?

    Yes! You can sauté the veggies first, then add all ingredients to your slow cooker and cook on low for 5-6 hours or high for 3-4 hours. Just add the zucchini during the last 30 minutes to prevent overcooking.

  2. Is chayote necessary, or can I substitute it?

    Chayote adds a unique texture and mild flavor, but if you can’t find it, you can use additional zucchini or green bell peppers as a substitute.

  3. How spicy is this soup by default?

    This recipe is mild and very family-friendly by itself. You control spiciness by adding hot sauce at serving time, making it perfect for all ages and spice preferences.

  4. Can I use chicken thighs instead of breasts and legs?

    Absolutely! Chicken thighs work great and add extra flavor and juiciness to your soup. Adjust cooking time as needed to ensure they’re cooked through.

  5. What if I want a thicker soup?

    If you’d like a thicker broth, you can mash some of the potatoes in the pot or remove a few cubes, mash, and stir them back in before serving.

Final Thoughts

This Healthy Mexican Chicken Soup Recipe holds a special place in my kitchen and heart — it’s one of those dishes that’s simple yet incredibly satisfying. When I’m craving comfort without feeling weighed down, this soup never disappoints. I hope you’ll give it a try soon because there’s nothing quite like a steaming bowl of homemade caldo de pollo to warm you from the inside out. Enjoy the cooking journey and the delicious results!

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Healthy Mexican Chicken Soup Recipe

Healthy Mexican Chicken Soup Recipe

5 from 136 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 105 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
Print Recipe

Description

Caldo De Pollo is a traditional Mexican chicken soup packed with wholesome vegetables and seasoned with authentic spices. This comforting and hearty dish is perfect for a nourishing meal, offering a delicate balance of savory broth, tender chicken, and vibrant fresh produce. Ideal for cooler days or whenever you want a nutritious, homemade soup bursting with flavor.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • ¾ medium white or yellow onion, chopped
  • 2 celery sticks, chopped
  • 4 large carrots
  • 2 garlic cloves, whole or minced

Broth & Chicken

  • 9 cups water
  • 1 (8 ounces) can tomato sauce
  • 2 large skinless boneless chicken breasts
  • 2 chicken legs, bone-in (skin optional)
  • 2 chicken flavour bouillon cubes
  • 1 tablespoon kosher or sea salt (or half if using fine salt; adjust more to taste)
  • ½ teaspoon black pepper (or more to taste)
  • 1 teaspoon dried Mexican oregano

Vegetables & Garnishes

  • ¼ cup chopped cilantro
  • 1 corn on the cob, cut into 5 pieces
  • 1 chayote, cut into 2 inch cubes
  • 2 large russet potatoes, cut into 2 inch cubes
  • 2 medium zucchinis, cut into 2 inch cubes
  • Lime juice and hot sauce for serving

Instructions

  1. Sauté Vegetables: Heat olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add chopped onion, celery, and whole or minced garlic. Sauté for about 3 minutes until the onions soften and become translucent. Add garlic and cook for an additional minute to release its fragrance.
  2. Add Liquid and Chicken: Pour in 9 cups of water and the 8-ounce can of tomato sauce. Add both boneless chicken breasts and bone-in chicken legs to the pot. Stir in chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for approximately 30 minutes until the chicken starts to tenderize.
  3. Add Vegetables: Stir in chopped cilantro, pieces of corn on the cob, chayote cubes, and potato cubes into the pot. Let the soup cook uncovered for 10 minutes to allow the vegetables to soften.
  4. Incorporate Zucchini: Add the zucchini cubes to the soup. Taste and adjust seasoning with more salt and black pepper if desired. Cover the pot again and simmer for an additional 10 minutes until all vegetables are tender and flavors meld.
  5. Rest and Serve: Turn off the heat and let the soup rest covered for 5 minutes to enhance the flavors. Ladle the soup into bowls and finish by drizzling fresh lime juice and hot sauce as preferred for added brightness and heat.

Notes

  • This EASY Caldo De Pollo recipe provides a comforting and authentic Mexican chicken soup experience.
  • Loaded with a variety of vegetables, it makes a healthy and satisfying meal.
  • Adjust the spice levels with hot sauce according to your heat preference.
  • Bone-in chicken legs add richness to the broth, but you can omit the skin for a lighter version.
  • Leftovers reheat well and flavors often deepen overnight.

Nutrition

  • Serving Size: 1 large bowl
  • Calories: 225 kcal
  • Sugar: 5 g
  • Sodium: 1045 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 17 g
  • Cholesterol: 47 mg