Mexican Chicken And Vegetable Soup

Mexican chicken and vegetable soup has been my favorite hearty weekend soup recipe since 2008. It's a rich, tomato-based, broth-forward soup packed with tender white-meat chicken, a full mirepoix of vegetables, and warm Mexican spices that fill your house with incredible aromas that make the kids come out of their rooms.

The flour-thickened broth gives it just enough body to make it hearty and filling. Yet it's still light enough that you won't feel guilty having seconds.

Why This Recipe Is Different

• Roasting bone-in, skin-on chicken breasts gives you juicy, flavorful white meat with no dry or stringy pieces. It is the best method for any recipe that calls for shredded chicken.
• A butter-and-flour roux gives the broth just enough body without making it heavy. No tortillas needed.
• It reheats better than chicken noodle soup, which has overcooked noodles and loses its broth over time.
• Adding the chicken at the very end keeps the pieces large and hearty rather than shredded into fine, mushy strands.

Roasting Your Own Chicken vs. Rotisserie

Many recipes say rotisserie chicken is a fine substitute. It is if you need to save 20 minutes. But when you want the best results, roasting your own bone-in, skin-on chicken breasts wins every time.

• Rotisserie is often dry, heavily seasoned, and skewed toward dark meat.
• Roasting your own gives you juicy white meat, and you control the seasoning.

My sheet pan bone-in chicken breasts post goes deeper on the method if you want more details on this cut. It's an easy skill worth learning because it applies to so many recipes beyond this soup.

Ingredients

Here are the key ingredients needed to make Mexican chicken soup!

• Split Chicken Breasts (Bone-In, Skin-On): A bone-in chicken breast is also called a split chicken breast. It contains the skin and bones, no wing. The weight can vary by chicken breast. The bone and skin protect the meat from drying out during roasting, and the drippings left on the pan after roasting are pure flavor. Toss the shredded chicken in those drippings, then let it rest over the loosened caramelized areas before adding it to the pot.
• Jalapeño: The recipe calls for 1-2 jalapeños, seeded and chopped. They have unpredictable heat. If you are serving this to people sensitive to heat, only use one small jalapeño and remove the seeds and ribs completely. If you like some heat, start with two and taste as you go. Sautéing it with the aromatics softens the heat a little, so even spice-sensitive eaters usually enjoy this soup without complaint.
• Crushed Tomatoes: Canned crushed tomatoes make this a quick recipe, and you don't have to deal with inedible tomato skins from fresh tomatoes. I like Cento or Whole Foods crushed tomatoes. Whole peeled San Marzano tomatoes can be substituted; just crush them with a potato masher.
• Cilantro: Stir the chopped cilantro in just before serving to keep it bright and fresh. If someone at your table hates cilantro, simply leave it out or serve it on the side as a topping.
• Butter and Flour Roux: It gives the finished broth a silky texture with a nice mouthfeel from the butter. I stopped using corn tortilla strips to thicken the soup because it left a grainy texture, and I ended up throwing out the rest of the tortillas.
• Lime Wedges: If you only have one topping, make sure it's fresh lime. A squeeze of lime brightens the whole bowl.

See the recipe card below for ingredient measurements.

Equipment

• Instant-read meat thermometer
• 13 x 18-inch rimmed baking sheet
• 6-8 quart Dutch oven or heavy-bottomed pot

Step-by-Step Instructions

Preheat the oven to 425°F for at least 25 minutes.

Step 1: Blot the excess moisture from the chicken breast skin with a paper towel. Season with kosher salt and black pepper. Place the chicken breasts on a rimmed baking sheet. Roast on the center rack for 35-40 minutes until the internal temperature at the thickest part reaches 160°F. Tip: Start on step 3 to save time.

Step 2: Remove the chicken from the oven and allow it to cool enough to handle. Hand-tear the meat into bite-sized pieces directly on the baking sheet, tossing it in the drippings. Taste and season the chicken with an additional ¼-¾ teaspoon of kosher salt. Set aside. Save the bones in the freezer for homemade chicken stock.

Step 3: While the chicken roasts, melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onions, celery, carrots, and jalapeños. Cook until the onions soften, about 10 minutes. Adjust the heat to prevent browning.

Step 4: Add the garlic, ground cumin, ground coriander, and black pepper. Cook and let the spices bloom while stirring for one minute.

Step 5: Stir in the flour with a wooden spoon, making sure it coats the vegetables evenly. Cook and stir for 1 minute.

Step 6: Slowly pour in the chicken stock while stirring continuously to prevent lumps. Scrape any bits from the bottom of the pot with the wooden spoon. Add the crushed tomatoes and their juices. Add the bay leaves. Simmer uncovered, stirring occasionally, for 35-40 minutes until the carrots are soft.

Step 7: Taste and season the soup with kosher salt (½-1 teaspoon). Remove the bay leaves.

Step 8: Stir in the chopped cilantro and add the shredded chicken just before serving. Ladle into warm bowls with a wedge of lime and your choice of toppings.

Make Ahead Instructions

You can make this soup up to 4 days before serving.

• Build the soup base and let it cool completely before storing in the refrigerator, covered.
• Roast and store the shredded chicken separately in the refrigerator.
• Reheat over medium-low heat on the stovetop, stirring occasionally.
• Wait to add fresh cilantro and chicken pieces until just before serving.

Storage Information

Refrigerator: Store cooled soup covered for up to 4 days from when it was prepared.

Freezer: Freeze leftover soup in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.

FAQ

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