Mexican Chicken Soup

Mexican Chicken Soup: Great cold fighter! Excellent anytime. #MexicanChickenSoup, #chickensoup, #recipeideashop

The BEST chicken soup ever! Good cold fighter. The flavor is amazing.


Units Scale
  • 1 4-5 pound stewing chicken
  • 6 cups water
  • 3 to 4 onion slices
  • 3 stalks of celery (cut up)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 16ounce can diced tomatoes (including liquid)
  • 3 medium carrots (peeled and sliced in rounds)
  • 1 medium onion (chopped)
  • 4 teaspoons instant chicken bouillon granules (See note for alternative.)
  • 1 small zucchini (thinly sliced in rounds, and then quartered)
  • 1 cup frozen peas
  • 1 small avocado (seeded, peeled and sliced or cut in bite-sized pieces)


  1. In a Dutch oven or soup pot, combine the chicken, water, onion slices, celery, salt and pepper.
  2. Bring to a boil and then reduce temperature to a simmer.
  3. Simmer for about two hours until the chicken is tender.
  4. Remove the chicken and vegetables from the broth.
  5. When the chicken is cool enough to handle, remove the meat from the bones, and cut the meat into bite-sized pieces. Return the chicken to the broth. Throw out the bones and the old vegetables.
  6. Add undrained tomatoes, sliced carrots, chopped onions and the bouillon.
  7. Simmer, covered for 30 minutes or until the carrots are tender.
  8. Add the zucchini and peas.
  9. Simmer 5 to 10 minutes until the vegetables are tender.
  10. Add the avocado just before serving.


If you are avoiding preservatives and additives, do not use the bouillon cube. Instead add 1/2 teaspoon each of: thyme leaves, rosemary, marjoram, fennel seeds, and sage. Also add about 1/8 teaspoon ground nutmeg.


Keywords: mexican chicken soup, chicken soup,

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