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Mexican-Style Chicken Soup image

Make and share this Mexican-Style Chicken Soup recipe from

Provided by Sam 3

Categories     Poultry

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 green peppers, chopped
3 tomatoes, chopped
3 celery ribs, sliced
2 onions
2 jalapenos, chopped (seeded if you don't want it too spicy)
14 -16 boneless skinless chicken thighs
2 tablespoons ground cumin
2 tablespoons oregano
2 liters chicken broth
2 cups corn (fresh, frozen or canned)
2 limes, juiced
1 cup cilantro, coarsely chopped


  • Cut chicken into bite sized pieces.
  • Lightly coat a large saucepan with oil and set over med-high heat.
  • Add about 1/2 the chicken without crowding.
  • Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
  • Repeat with remaining chicken.
  • Once all chicken has been removed, add onions, add more oil if needed.
  • Stir until slightly softened, about 2 minutes.
  • Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
  • Add to stock pot, add broth.
  • Bring to a boil, then reduce heat to med-low.
  • Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
  • Add corn during last 2 minutes of simmering.
  • Stir in lime juice.
  • Just before serving, top with cilantro.
  • Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.

Nutrition Facts : Calories 271.4, Fat 7.3, SaturatedFat 1.8, Cholesterol 100.2, Sodium 917.9, Carbohydrate 21.2, Fiber 4, Sugar 6.2, Protein 31.7

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