24 Mexican Chicken Soup Recipes

For me, chicken soup is the best kind of kitchen medicine. It is what I make when someone feels under the weather, when the weather turns cold, or when I just need a bowl of something that feels like a warm hug. Mexican chicken soups are my favorite because they are so much more than just broth.

They are packed with rice, vegetables, hominy, or tortillas, and they are always full of bright, comforting flavor.

This collection has everything from the clearest, simplest broths to rich, creamy bowls. I hope one of these recipes becomes your new go-to remedy for a rough day or a chilly night.

1. Caldo de Pollo (Classic Mexican Chicken Soup)

This is my foundational chicken soup, the one I make most often. I simmer a whole chicken with onions, garlic, and celery to make a rich broth, then add carrots, potatoes, corn on the cob, and zucchini. I serve it in big bowls with a big wedge of lime to squeeze over the top. It is a complete, nourishing meal in a bowl that feels clean and wholesome. Eating the tender meat and soft vegetables straight from the broth is the best kind of comfort.

Nutrition per serving (2 cups):

1. Calories: 320
2. Protein: 28g
3. Carbs: 30g
4. Fat: 10g
5. Fiber: 5g

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2. Creamy Chicken Tortilla Soup

This is the richer, creamier cousin of the brothy tortilla soup. I cook shredded chicken with corn, black beans, and tomatoes in a broth, then stir in cream cheese until it melts and makes the soup luxuriously smooth. I top each bowl with crispy tortilla strips, avocado, and cheese. It is a deeply comforting and satisfying soup that feels like a treat, and it is always a hit with my family on a cozy weekend.

Nutrition per serving (1 ½ cups):

1. Calories: 420
2. Protein: 30g
3. Carbs: 35g
4. Fat: 20g
5. Fiber: 8g

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3. Sopa de Lima (Lime Chicken Soup)

This light, brothy soup from the Yucatán is uniquely refreshing. I make a clear chicken broth and add shreds of chicken, rice, and strips of fried corn tortillas. The magic happens at the end with a very generous amount of fresh lime juice stirred in. The lime makes it bright and tangy, not just an afterthought. It is the perfect soup when you want something warm but also incredibly fresh and light.

Nutrition per serving (1 ½ cups):

1. Calories: 280
2. Protein: 25g
3. Carbs: 30g
4. Fat: 7g
5. Fiber: 2g

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4. Chicken and Vegetable Albondigas Soup

This is my version of meatball soup. I make small, tender meatballs from ground chicken and rice, then simmer them in a tomato-based broth with carrots, green beans, and zucchini. The meatballs become fluffy and soak up the savory broth. It is a hearty, healthy soup that feels homemade in the best way. I love how the vegetables and meatballs make every spoonful interesting.

Nutrition per serving (1 ½ cups):

1. Calories: 290
2. Protein: 24g
3. Carbs: 28g
4. Fat: 10g
5. Fiber: 5g

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5. Pozole Verde con Pollo (Green Hominy Soup)

I make this vibrant green pozole when I want a festive and healthy soup. I cook chicken thighs in a tangy, herby broth made from tomatillos, poblanos, and cilantro, then add hominy. The hominy plumps up and adds a wonderful chewy texture. Served with all the classic toppings like radish, cabbage, and lime, it is a beautiful and nourishing bowl that is perfect for a gathering.

Nutrition per serving (1 ½ cups soup, without toppings):

1. Calories: 350
2. Protein: 30g
3. Carbs: 38g
4. Fat: 10g
5. Fiber: 8g

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6. Sopa de Fideo con Pollo (Chicken and Vermicelli Soup)

This is the ultimate comforting noodle soup. I toast thin vermicelli noodles in a little oil until golden, then simmer them with shredded chicken in a tomato and chicken broth. The noodles soften and absorb all the savory flavor. It is a simple, quick soup that reminds me of childhood. I often stir in a few peas at the end for a pop of color and sweetness.

Nutrition per serving (1 ½ cups):

1. Calories: 320
2. Protein: 22g
3. Carbs: 40g
4. Fat: 9g
5. Fiber: 3g

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7. Chicken Enchilada Soup

This soup captures all the flavor of chicken enchiladas in a spoonable form. I cook shredded chicken in a rich red enchilada sauce with corn and black beans. I stir in a little cheese to make it creamy. Topped with crushed tortilla chips, more cheese, and a dollop of sour cream, it is a fun, deconstructed version of the baked dish that is ready in half the time.

Nutrition per serving (1 ½ cups):

1. Calories: 380
2. Protein: 28g
3. Carbs: 42g
4. Fat: 14g
5. Fiber: 8g

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8. Chipotle Chicken and Corn Chowder

This chowder is smoky, slightly spicy, and perfect for fall. I sauté onions and garlic, then add shredded chicken, corn, diced potatoes, and chipotle peppers in adobo. I simmer everything in a creamy broth until the potatoes are tender. The chipotle gives it a deep, warm heat. It is a thick, hearty soup that is a complete meal on its own with a piece of crusty bread.

Nutrition per serving (1 ½ cups):

1. Calories: 410
2. Protein: 26g
3. Carbs: 45g
4. Fat: 16g
5. Fiber: 6g

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9. Ajiaco-Style Chicken Soup (Inspired)

This is my take on the Colombian soup, using Mexican ingredients. I cook chicken with three kinds of potatoes—some that break down to thicken the broth, and others that stay whole. I add corn on the cob and capers for a briny kick. The soup is thick, starchy, and incredibly comforting. A splash of cream and some fresh avocado on top make it extra special.

Nutrition per serving (2 cups):

1. Calories: 450
2. Protein: 32g
3. Carbs: 55g
4. Fat: 13g
5. Fiber: 9g

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10. Chicken and Rice Soup (Sopa de Arroz con Pollo)

This is the simplest, cleanest chicken soup I know. I simmer chicken to make a broth, then add rice and cook it until it is tender. Sometimes I add a handful of peas or diced carrots. It is gentle, easy to digest, and the definition of soothing food. I make it whenever anyone in my house has an upset stomach or just needs a light, warm meal.

Nutrition per serving (1 ½ cups):

1. Calories: 260
2. Protein: 22g
3. Carbs: 32g
4. Fat: 5g
5. Fiber: 2g

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11. Creamy Avocado Chicken Soup (Served Cold)

This is my favorite cold soup for a hot summer day. I blend ripe avocados with chicken broth, cilantro, lime juice, and cooked, chilled chicken until it is completely smooth and creamy. I serve it in bowls with a drizzle of crema and a few cherry tomatoes. It is rich, cool, and packed with healthy fats, and it comes together in just a few minutes with no cooking required.

Nutrition per serving (1 ½ cups):

1. Calories: 380
2. Protein: 26g
3. Carbs: 18g
4. Fat: 24g
5. Fiber: 10g

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12. Sopa Tarasca con Pollo (Pinto Bean and Tomato Soup)

I add shredded chicken to this classic bean soup from Michoacán for extra heartiness. I blend pinto beans and tomatoes into a smooth puree, then simmer it with ancho chile and shredded chicken. The soup is creamy, smoky, and deeply flavorful. I top it with fried tortilla strips, crema, and cheese. It is a unique and comforting bowl that is different from most chicken soups.

Nutrition per serving (1 ½ cups):

1. Calories: 350
2. Protein: 28g
3. Carbs: 40g
4. Fat: 11g
5. Fiber: 12g

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13. Chicken and Chickpea Soup with Guajillo Broth

This soup has a beautiful, clear red broth. I simmer dried guajillo chiles in chicken broth, then strain them out to create a mildly spicy, fragrant base. I add shredded chicken and cooked chickpeas to the broth. It is light yet full of warm, earthy flavor from the chiles. It is a simple but impressive soup that feels both healthy and special.

Nutrition per serving (1 ½ cups):

1. Calories: 300
2. Protein: 28g
3. Carbs: 32g
4. Fat: 7g
5. Fiber: 9g

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14. White Chicken Chili

This is my creamy, mild chili for when I want something different from tomato-based versions. I cook chicken with white beans, green chiles, and onions in a chicken broth. I stir in some sour cream or cream cheese at the end to add richness. The flavor is comforting and savory without being too heavy. Topped with Monterey Jack cheese and avocado, it is always a crowd-pleaser.

Nutrition per serving (1 ½ cups):

1. Calories: 400
2. Protein: 34g
3. Carbs: 38g
4. Fat: 14g
5. Fiber: 11g

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15. Chicken and Nopales (Cactus) Soup

This is a traditional, healthy soup I make to enjoy the unique flavor of nopales. I use pre-cooked nopales and add them to a simple chicken and tomato broth with shredded chicken. The nopales have a tangy, green bean-like flavor and a slightly sticky texture that thickens the soup a bit. It is a light, restorative soup that is packed with nutrients.

Nutrition per serving (1 ½ cups):

1. Calories: 230
2. Protein: 25g
3. Carbs: 18g
4. Fat: 7g
5. Fiber: 6g

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16. Chicken and Potato Soup with Poblano Cream

I make this elegant soup for a nice dinner. I cook chicken and potatoes in a light broth, then puree some of the potatoes to thicken it slightly. I serve the soup with a swirl of a separate, vibrant cream I make by blending roasted poblano peppers with a little sour cream. The cool, smoky cream against the hot, savory soup is a fantastic combination.

Nutrition per serving (1 ½ cups):

1. Calories: 340
2. Protein: 26g
3. Carbs: 35g
4. Fat: 12g
5. Fiber: 5g

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17. Leftover Roast Chicken Soup

This is my genius way to use up every bit of a rotisserie or Sunday roast chicken. I pick the carcass clean and use the bones to make a quick broth. I then add the shredded meat, any leftover rice or vegetables, and whatever else I have in the fridge—maybe some corn or a can of diced tomatoes. It is a different soup every time, and it makes me feel resourceful and satisfied.

Nutrition per serving (1 ½ cups):

1. Calories: 280
2. Protein: 24g
3. Carbs: 25g
4. Fat: 10g
5. Fiber: 4g

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18. Spicy Chicken and Habanero Soup (Sopa Picante)

For a soup with a serious kick, I make this one. I use a single habanero pepper to infuse a chicken broth with intense, fruity heat. I add shredded chicken, black beans, and corn. The heat is upfront but flavorful. I serve it with lots of cooling toppings like avocado, crema, and cheese to help balance the spice. It is a fiery bowl for true chili lovers.

Nutrition per serving (1 ½ cups):

1. Calories: 310
2. Protein: 28g
3. Carbs: 35g
4. Fat: 8g
5. Fiber: 10g

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19. Chicken and Dumplings Mexican-Style

I put a Mexican twist on the classic dumpling soup. I make a rich chicken broth with tomatoes and cumin, then add shredded chicken and vegetables. For the dumplings, I mix cornmeal into the dough for a heartier texture. I drop spoonfuls into the simmering soup to cook. The result is a comforting, thick stew with fluffy, savory dumplings that soak up the flavorful broth.

Nutrition per serving (1 ½ cups with dumplings):

1. Calories: 380
2. Protein: 26g
3. Carbs: 45g
4. Fat: 12g
5. Fiber: 6g

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20. Chicken and Vegetable Soup with Cilantro Pesto

I make this soup when I want something bursting with fresh herb flavor. I prepare a simple chicken and vegetable soup. Just before serving, I swirl in a spoonful of vibrant pesto I make from cilantro, pumpkin seeds, garlic, and oil. The pesto melts into the hot soup, spreading its bright, green flavor throughout every spoonful. It transforms a simple soup into something extraordinary.

Nutrition per serving (1 ½ cups):

1. Calories: 290
2. Protein: 24g
3. Carbs: 22g
4. Fat: 13g
5. Fiber: 5g

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21. Chicken and Lentil Soup

This is a protein-packed, hearty soup that is great for meal prep. I cook brown lentils with chicken, carrots, celery, and tomatoes in a seasoned broth. The lentils break down slightly and thicken the soup, making it very satisfying. It is a healthy, filling soup that tastes even better the next day, and it freezes beautifully for future easy meals.

Nutrition per serving (1 ½ cups):

1. Calories: 350
2. Protein: 32g
3. Carbs: 42g
4. Fat: 7g
5. Fiber: 18g

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22. Chicken Consommé with Sherry

This is my clear, elegant soup for when I want something light and refined. I clarify a rich chicken broth with egg whites to make a crystal-clear consommé. I add a splash of dry sherry and a few fine shreds of chicken. Served in a small cup, it is clean, deeply flavorful, and feels very sophisticated. It is the perfect start to a special dinner party.

Nutrition per serving (1 cup):

1. Calories: 120
2. Protein: 18g
3. Carbs: 3g
4. Fat: 3g
5. Fiber: 0g

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23. Chocolate Chicken Mole Soup

I turn the complex flavors of mole poblano into a rich, sippable soup. I thin a prepared mole paste with chicken broth and simmer shredded chicken in it until the flavors meld. The soup is thick, spicy, and has that incredible hint of chocolate. Topped with sesame seeds and a spoonful of crema, it is a deeply flavorful and unique dish that is always a conversation piece.

Nutrition per serving (1 ½ cups):

1. Calories: 380
2. Protein: 30g
3. Carbs: 35g
4. Fat: 16g
5. Fiber: 7g

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24. Chicken and Chayote Soup

I make this light soup to highlight the crisp texture of chayote. I simmer chicken in a clear broth with onions and garlic, then add sliced chayote and cook until it is just tender but still has a slight bite. The chayote stays wonderfully crisp. I finish the soup with a big handful of chopped cilantro. It is a simple, clean, and refreshing soup that feels very healthy.

Nutrition per serving (1 ½ cups):

1. Calories: 240
2. Protein: 26g
3. Carbs: 20g
4. Fat: 6g
5. Fiber: 7g

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