Mexican Chicken Soup is flavorful and comforting and loaded with protein and veggies. It tastes like tortilla soup, without the need for tortillas to thicken it.
Heat the olive oil in a large pot over medium high heat, and saute the onion, celery, and carrots until they start to soften, about 8 minutes. Add in the garlic, jalapeno, cumin, oregano, and smoked paprika, and stir for one more minute.
Add in the water, chicken, diced tomatoes, salt, and black pepper. Bring the liquid to a boil, then lower the heat and cover the pot. It will take roughly 15 to 20 minutes for the chicken to cook through; be sure to check the internal tempature of the chicken with a meat thermometer, to ensure that it reaches 165ºF.
Use tongs to remove the chicken, and transfer it to a plate. Let the chicken rest for a few minutes, then shred with 2 forks. (Alternatively, you can just chop it into small pieces, too.) Before you add the chicken back in, stir in the fresh cilantro and use an immersion blender to gently puree the soup to your desired texture.
Return the shredded chicken to the soup, and adjust the seasoning as needed. I usually end up adding an extra teaspoon of salt, but start with just a 1/2 teaspoon at a time, so you don't end up over-seasoning it. Serve warm right away, with any toppings you love. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
Nutrition information is for roughly 1 and 1/3 cups of soup, assuming you get 8 cups total from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.• You can use chicken breasts instead of thighs in this recipe, if you prefer. Just be sure to watch their internal temperature closely, so they don't overcook and dry out in texture. You can remove chicken when it reaches 160ºF because it will continue to cook and reach 165ºF as it rests on the plate.