Recipe: Mexican Chicken Soup

updated May 3, 2019
Mexican Chicken Soup
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This is the soup my one-fourth Mexican mother used to make all the time, and for that reason alone, it is authentic to me. Yes, go to Mexico and you will have a pretty different soup, but this is the way she fed me as a child, and so it is how I make it today. It has a lot to do with using up leftovers.

If you don’t have a sweet potato, a yellow or red potato will work fine if that’s what you have on hand. Again, potatoes came into the soup in the first place because of leftovers. As for the tomatoes, if they’re not in season, try whole canned tomatoes, diced into smaller pieces. The building blocks for this dish are the chicken and chicken stock, lime, cilantro, and tortilla; beyond that, you can experiment. Use the best stock possible — I like to use homemade.

Mexican Chicken Soup

Serves 4 to 6

Nutritional Info


  • 1

    medium sweet potato, cubed into bite-sized pieces (peeling optional)

  • 3 tablespoons

    cooking oil

  • 1/2

    medium onion, sliced thin

  • 4 cloves

    garlic, minced

  • 1/4 teaspoon

    ground cumin

  • Salt and black pepper

  • 4 cups

    chicken broth

  • 2 cups

    shredded cooked chicken

  • 1 cup

    chopped tomatoes (cherry tomatoes sliced in half, or larger tomatoes cubed)

  • Juice of 1/2 lime

  • 1/4 cup

    chopped cilantro (stems and leaves), plus more leaves for garnish

  • 1

    corn tortilla, cut in half, then in 1/4” strips

  • 1/2

    whole avocado, sliced

  • 1/2 cup

    shredded Jack cheese, optional


  1. In a 3-quart pot or larger, bring 6 cups of water to a boil over high heat. Add the potatoes and simmer, covered, for 5 to 7 minutes, until the potatoes are easily pierced with a knife. Drain and set aside.

  2. In a large stockpot over medium heat, warm 2 tablespoons oil, then add the onion and sauté until soft, about 10 minutes. Add garlic, cumin, salt, pepper, and sauté another minute.

  3. Add the chicken stock and bring to a simmer. Add the shredded chicken, tomatoes, lime juice, potatoes, and cilantro. Turn off the heat and cover.

  4. In a small skillet over medium heat, warm the remaining 1 tablespoon oil. Add the tortilla strips and let them crisp, tossing around often, about 5 minutes or until golden. Sprinkle with salt.

  5. To serve, ladle the soup into bowls, top with cilantro leaves, cubed avocado, shredded cheese, and a handful of tortilla strips.

Recipe Notes

This recipe has been updated. Originally published March 2006.