Name: Mexican Chicken Vegetable Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; ¾ medium white or yellow onion – chopped; 2 celery sticks – chopped; 4 large carrots; 2 garlic cloves – whole or minced; 9 cups water; 1 8 ounces can tomato sauce; 2 chicken flavour bouillon cubes; 1 tablespoon kosher or sea salt (if using fine salt, use half the amount); ½ teaspoon black pepper; 1 teaspoon dried Mexican oregano; 2 large skinless boneless chicken breast; 2 chicken legs bone in – skin optional; ¼ cup chopped cilantro; 1 corn on the cob – cut into 5 pieces; 1 chayote – cut into 2 inch cubes; 2 large russet potatoes – cut into 2 inch cubes; 2 medium zucchinis – cut into 2 inch cubes; Lime juice; Hot sauce

Jump to Recipe· 4.4 from 23 reviews

Imagine a bowl of comfort that feels like a warm hug from abuela, packed with wholesome goodness in every bite—this Mexican Chicken Vegetable Soup Recipe is exactly that! It’s bursting with fresh veggies, tender chicken, and that unmistakable Mexican flair that will have you reaching for seconds before you know it. Trust me, once you try this, it’s going to become your go-to soup, especially when you want something nourishing yet vibrant. Ready to dive in? Let’s get that pot simmering.

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Why This Recipe Works

Balanced Layers of Flavor: Onion, garlic, oregano, and tomato sauce come together to deliver that authentic Mexican taste without overpowering the veggies.
Perfectly Cooked Veggies: Adding vegetables in stages ensures everything stays tender but not mushy—a trick I learned the hard way!
Hearty and Nourishing: With a mix of chicken breast, leg meat, and chicken-flavored bouillon, the broth stays rich yet light, perfect for any season.
Flexible and Easy: Modifications are easy, making this an approachable recipe even if you’re new to Mexican cooking.

Mexican Chicken Vegetable Soup, hearty Mexican chicken soup, healthy Mexican chicken soup, easy Mexican chicken soup, flavorful vegetable soup - A stainless steel pot filled with a bright orange-red soup that has a thin, clear texture. Inside the soup, there are medium-sized chunks of light brown cooked chicken, small pieces of dark green and light green zucchini cubes floating evenly across the surface, and some small bits of orange carrot visible under the soup. A wooden spoon with a white tip is being held by a woman's hand, stirring gently near the right side of the pot. The pot is placed on a white marbled surface, and its black handles are visible on both sides. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Mexican Chicken Vegetable Soup Recipe uses simple, fresh ingredients that play beautifully together—each vegetable brings texture and flavor, while the chicken and spices add depth. Here are some things to keep in mind when shopping:

Olive oil: Use a good quality extra virgin olive oil to get a nice saute without overpowering the soup’s flavors.
Onion: White or yellow onion works great here; it adds natural sweetness when sautéed.
Celery sticks: They add mild earthiness and a subtle crunch if not overcooked.
Carrots: Their sweetness pairs well with the savory broth—look for firm, bright carrots.
Garlic cloves: Whether whole or minced, garlic infuses the broth with that classic Mexican aroma.
Water: The base to create a light but flavorful broth.
Tomato sauce: Adds tang and richness without the heaviness of diced tomatoes.
Chicken breasts (skinless, boneless): These keep the soup lean and tender.
Chicken legs (bone-in, skin optional): Essential for that deeper, more comforting chicken flavor in the broth.
Chicken flavor bouillon cubes: Boost the umami without needing extra seasoning.
Kosher or sea salt: Season carefully, and adjust as you go to avoid oversalting.
Black pepper: Adds a subtle heat and rounds out the flavors.
Dried Mexican oregano: This herb is the heart of Mexican seasoning—don’t skip it!
Chopped cilantro: Stirred in at the end for fresh, bright herbal notes.
Corn on the cob (cut in pieces): Adds sweet pops of flavor and texture.
Chayote: A less common vegetable, it’s mild and slightly crisp, so if you can’t find it, you can substitute with extra zucchini or potatoes.
Large russet potatoes: These add body and soak up the broth for a hearty bite.
Zucchinis: They cook quickly and lend a delicate texture.
Lime juice and hot sauce: Served on the side to brighten and spice up each bowl to your liking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Mexican Chicken Vegetable Soup Recipe is like a blank canvas—you can easily make it your own by adjusting veggies, spices, or heat levels. Personally, I love adding a bit more lime juice for that extra zing, but you should totally adapt it to your cravings!

Variation: Try swapping the chicken legs for thighs if you want juicier meat, or go fully boneless for easier eating.
Heat Level: I sometimes mix in diced jalapeños or add extra hot sauce on the side for a kick.
Seasonal veggies: Feel free to swap in whatever’s fresh—green beans or squash work well too!
Vegetarian Adaptation: Just skip the chicken and bouillon cubes; add extra beans or tofu for protein.

Step-by-Step: How I Make Mexican Chicken Vegetable Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Toss in the chopped onion, celery, and carrots. Move the veggies around so they soften but don’t brown, about 3 minutes—this builds a mild sweetness that’ll set your soup apart. Then add garlic and cook for a minute more, just until fragrant. It smells incredible already, right? Just don’t let the garlic burn; it turns bitter fast.

Step 2: Build the Broth with Chicken and Spices

Pour in the water and tomato sauce, and add the chicken breasts and legs. Toss in the chicken-flavored bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring everything to a boil, then reduce heat to a gentle simmer and cover. Let it go for about 30 minutes to let that chicken soften and infuse the broth—this is where the magic happens.

Step 3: Add Vegetables in Stages

Next, stir in the cilantro, corn pieces, chayote, and potatoes. These need about 10 minutes to cook, so don’t rush. Then add the zucchini and cook another 10 minutes. This layering helps keep each veggie’s texture just right, so nothing gets mushy or overcooked. Taste the broth and adjust salt and pepper if needed.

Step 4: Finish and Serve

Turn off the heat and let the soup rest a few minutes—this quiet time lets the flavors settle. Ladle into bowls and serve with plenty of fresh lime juice and your favorite hot sauce. I love a squeeze of lime that wakes up the whole bowl and a few dashes of smoky chipotle hot sauce for warmth. Ready to taste? You’re in for a treat.

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Pro Tips for Making Mexican Chicken Vegetable Soup Recipe

Add Vegetables Strategically: Stagger adding veggies based on cook time to avoid mushy bits—potatoes and corn first, zucchini last.
Use Bone-In Chicken for Richness: The bones really boost the depth of flavor in the broth—don’t skip them if you want the classic taste!
Adjust Salt Gradually: Season lightly at first; you can always add more at the end once flavors meld.
Resting Time Counts: Let the soup sit off the heat for a few minutes so the flavors marry well before serving.

How to Serve Mexican Chicken Vegetable Soup Recipe

Garnishes

I love topping my bowls with fresh chopped cilantro, thin slices of radish for a little crunch, and a good squeeze of lime. Sometimes I add diced avocado for creaminess or a dollop of Mexican crema if I want it extra indulgent. These little extras take the soup from everyday to something special in seconds.

Side Dishes

To keep things simple, I usually serve this with warm corn or flour tortillas—you’ll want something to scoop up every last drop! Sometimes I whip up a quick guacamole or a fresh Mexican street corn salad on the side for a complete meal.

Creative Ways to Present

For festive occasions, I like serving the soup in little mini-mason jars or colorful ceramic bowls and offering a “build your own bowl” setup with assorted garnishes and toppings. It’s fun, interactive, and a great way to impress guests without stress.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge—you’ll find this soup actually tastes better the next day as the flavors deepen. I usually keep it for up to 3-4 days without any issues.

Freezing

This Mexican Chicken Vegetable Soup Recipe freezes beautifully! I portion it into meal-sized containers, leaving space for expansion, and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

I reheat the soup gently over medium-low heat, stirring occasionally until warmed through. If it thickens too much, a splash of water or broth brings it back to that perfect sip-able consistency.

FAQs

Can I use chicken thighs instead of breast and legs?

Absolutely! Chicken thighs add a richer, more tender texture and infuse the broth with extra flavor. If you prefer boneless thighs, just add them in with the other chicken and adjust cooking time to avoid overcooking.
What is chayote, and can I substitute it?

Chayote is a mild, pear-shaped squash common in Mexican cooking with a slightly crunchy texture that holds up well in soups. If you can’t find it, zucchini or an extra potato works fine as a substitute.
How spicy is this soup?

The soup itself is mild and comforting. Heat comes from your choice of hot sauce at the table, so you control how spicy each bowl gets. You can always add jalapeños while cooking if you want more kick.
Can I make this soup in a slow cooker?

Yes! Sauté the aromatics first, then add everything to your slow cooker with the liquids and chicken. Cook on low for 6-7 hours or high for 3-4 hours. Add delicate veggies like zucchini during the last 30 minutes.

Final Thoughts

This Mexican Chicken Vegetable Soup Recipe holds a special place in my heart because it’s such a cozy way to bring fresh, vibrant flavors to the table without complicated prep. I love how customizable it is and how it fills the whole kitchen with that inviting aroma. So pull out your pot, invite a friend or two, and enjoy a soulful bowl of soup that feels like home. I promise you’ll be coming back to this recipe time and again!