Spicy Mexican chicken soup

Prep 10 min
Total 25 min
Makes 4 Servings



1 tsp
small onion, diced
garlic cloves, minced
2 tsp
1 tsp
900-mL carton
no-salt chicken broth
1/4 tsp
skinless, boneless chicken breasts
2 cups
canned tomatillos, chopped
2 cups
frozen corn kernels
2 to 3 tbsp
pickled jalapenos, finely diced
avocado, chopped
1/2 cup
chopped cilantro


  • HEAT olive oil in a pot over medium-high. Add onion and garlic cloves. Cook until onion softens, 2 to 3 min. Stir in tomato paste and chili powder. Cook 1 min. Pour in no-salt chicken broth and salt. Add chicken breasts. Boil, covered, until chicken is cooked through, 6 to 8 min. Transfer chicken to a cutting board to cool slightly.
  • ADD canned tomatoes, frozen corn and jalapenos to soup. Reduce heat to medium. Gently boil 5 min. Using 2 forks, shred chicken, then stir into soup. Ladle into 4 bowls and top with avocado and cilantro.


Calories 308, Protein 26 g, Carbohydrates 29 g, Fat 11 g, Fibre 7 g, Sodium 1222 mg. Excellent source of Vitamin B6

How to pit an avocado

Wine Pairings

Spicy chicken soup
Pair it with: Though it hails from the cool-climate Casablanca Valley, this pinot exhibits intense black cherry and cassis notes that one would usually find in wines from warmer regions. Subtle floral spice nuances lift this dish, completing the picture.

Our pick: Quintay Pinot Noir Grand Reserve, Chile, $17.

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