Mexican-style chicken soup

Prep 20 min
Plus Cooking time: 20 minutes
Makes 18 Cups (4.5 L)

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



green bell peppers
14 to 16
skinless, boneless chicken thighs
2 tbsp
dried oregano, or 1/4 cup chopped fresh oregano leaves
2 tbsp
ground cumin
1/2 tsp
2 900-ml cartons
chicken broth, or 8 cups chicken bouillon
2 cups
corn niblets, fresh, frozen or canned
1 cup
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.


Calories 100
Protein 11 g
Carbohydrates 8 g
Fat 3 g
Fibre 2 g
Sodium 438 mg

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Photo credit: Yvonne Duivenvoorden

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