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Mexican Chicken Soup

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This hearty Mexican chicken soup combines juicy chicken, fresh zucchini, and vibrant south-of-the-border spices for a perfect comfort food meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb bone-in chicken thighs For the best broth flavor
  • 4 cups chicken broth Can use low-sodium
  • 1 medium zucchini Add in the last 10 minutes of cooking
  • 1 can black beans Optional for thickness
  • 2 Tbsp olive oil For sautéing
  • 1 cup fresh cilantro For garnish
Spices
  • 1 Tbsp cumin seeds Toast and grind for flavor
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 ea jalapeño Seeds optional for spice level
Serving Suggestions
  • 1 lime fresh lime Squeeze before serving
  • 1/2 cup tortilla chips For a tortilla soup hack
  • 1/2 cup Mexican crema For a creamy version

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add cumin seeds and toast until fragrant.
  3. Add chopped onion, garlic, and jalapeño; sauté until softened.
  4. Stir in chili powder and paprika, cooking for another minute.
Cooking
  1. Add chicken thighs, broth, and bring to a boil.
  2. Reduce heat and simmer for 30 minutes, or until chicken is tender.
  3. Remove chicken, shred it, and return it to the pot.
  4. Add zucchini and black beans; cook for an additional 10 minutes.
Serving
  1. Ladle soup into bowls and top with fresh cilantro, lime juice, and tortilla chips if desired.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 24gProtein: 26gFat: 14gSaturated Fat: 3gSodium: 780mgFiber: 7g

Notes

This soup freezes well for up to three months. For a richer taste, toss in a parmesan rind while cooking.

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