Mexican-style chicken soup

Feistier – and faster – than most chicken soups, this south-of-the-border inspired number is chock full of sweet corn and spicy jalapenos.


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Preparation time:
20 minutes
Cooking time:
20 minutes
18 Cups (4.5 L)
Yvonne Duivenvoorden

Yvonne Duivenvoorden


  • each green peppers, tomatoes, celery stalks
  • onions
  • jalapenos
  • 14 to 16 skinless, boneless chicken thighs
  • 2 tbsp (30 mL) dried oregano or 1/4 cup (50 mL) chopped fresh oregano leaves
  • 2 tbsp (30 mL) ground cumin
  • 1/2 tsp (2 mL) nutmeg
  • 2 900-mL cartons chicken broth or 8 cups (2 L) chicken bouillon
  • 2 cups (500 mL) corn niblets, fresh, frozen or canned
  • limes
  • 1 cup (250 mL) coarsely chopped cilantro


  • Coarsely chop vegetables. If you like super-spicy soup, don’t seed the jalapenos. Finely chop the jalapenos. Cut chicken into bite-sized pieces. Lightly coat a very large, wide saucepan with oil and set over medium-high heat. Add about half of chicken. Don’t crowd the pan. Sauté chicken until no longer pink, about 3 min. Remove to a bowl. Repeat with remaining chicken. Once all chicken has been removed, add onions and more oil if needed. Stir often until slightly softened, about 2 min. Stir in peppers, tomatoes, celery, jalapenos and seasonings. Add broth. Return chicken and any juices to pan.
  • Bring to a boil. Then reduce heat to medium-low. Simmer, covered and stirring occasionally, until vegetables are tender, from 10 to 15 min. Add corn during the last 2 min of cooking. Stir in juice of 1 lime. Taste and add juice of second lime if needed. Soup will keep well in the refrigerator for 3 days or in the freezer for 3 months. Just before serving, top with cilantro.

Nutrition (per Serving)

11 g
438 mg
34 mg

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