Mexican chicken soup

This article has not been rated yet.


8 min


16 cups (4 L)

* PLUS Cooking time: 15 minutes


  • 796-mL can plum tomatoes
  • 2 900-mL cartons chicken broth
  • 2 large carrots
  • 2 garlic cloves
  • 2 tsp dried basil
  • 2 tsp fresh oregano
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp hot-red-chili-flake
  • 4 skinless, boneless chicken breasts
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 cup chopped fresh coriander , or parsley
  • 1 lime , optional


  • Place tomatoes in a very large saucepan. Using your hands or a potato masher, coarsely break up tomatoes. Stir in broth, carrots, garlic and seasonings. Place over high heat and bring to a boil. Reduce heat to medium. Stir often, uncovered, until carrots are tender, 10 to 12 minutes.
  • Meanwhile, slice chicken into thin bite-size pieces. Measure out peas and corn. When carrots are tender, stir in chicken, peas and corn. Stir often, uncovered, until chicken is cooked and vegetables are hot, 5 to 7 minutes.
  • Meanwhile, chop coriander and cut lime in half. When chicken is cooked, stir in coriander and squeeze in juice from half of lime. Taste and add more lime juice, if you wish. Soup will keep well, covered and refrigerated, up to 4 days or freeze up to 3 months.
  • If making ahead to freeze, don’t add coriander or lime juice. Defrost and reheat soup in microwave or in a saucepan with a little water. Just before serving, stir in coriander and lime juice to taste.

Nutrition (per serving)

  • Calories
  • 78,
  • Protein
  • 9.8 g,
  • Carbohydrates
  • 7.1 g,
  • Fat
  • 0.8 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 690 mg.

Even though this is a big-batch soup, it’s ready in less than half an hour. Stir in cooked rice or small noodles for a one-bowl dinner.

Make it Hearty!

Toward the end of cooking, stir in leftover cooked rice or black beans. Or add uncooked pasta, such as orzo or shells, for the last 10 minutes of cooking.