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Mexican Chicken Soup

Mexican Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 6 cups chicken broth
  • 1 tsp ground cumin
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tsp dried oregano
  • 1/2 cup long-grain white rice
  • Salt and black pepper
  • For serving: diced avocado, fresh cilantro leaves, tortilla strips or chips, lime wedges

Method
 

  1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear skin-side down until golden, about 5 minutes per side. Transfer to a plate.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic, cumin, chipotle, and oregano, and cook 1 minute more.
  3. Pour in broth and tomatoes, scrape up any browned bits, and return chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  4. Remove chicken to a cutting board. Stir rice into the pot and cook uncovered for 15 minutes. Shred the chicken, discarding skin and bones, then return to the soup. Simmer until rice is tender. Season with salt and pepper.
  5. Ladle soup into bowls and top with avocado, cilantro, tortilla strips, and a squeeze of lime. Serve hot.

Notes

The soup will thicken as it sits because the rice absorbs broth. If reheating, add a little extra chicken broth to thin it back out.