Mexican Chicken Soup with Vegetables and Fresh Herbs
A warming two-step Mexican chicken soup that builds rich flavor by first making homemade broth from scratch, then simmering tender chicken thighs with fresh vegetables. The aromatic broth infused with herbs and aromatics provides the perfect base for zucchini, carrots, and peas, while sieved tomatoes add subtle depth. Fresh avocado, cilantro, and pickled jalapeños finish each bowl with bright, authentic Mexican flavors. This hearty soup works beautifully for family dinners or when you want to impress guests with homemade comfort food that tastes like it simmered all day.
Ingredients
- 3 pounds chicken piecesturkey pieces1:1poultry
use same cooking time
- 3 carrots, peeled and cut into chunks
- 1 brown or yellow onion, halved
- 3 celery stalks, leaves included, cut into large chunks
- 2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped
- 1 garlic clove
- 6 black peppercorns
- 6 Italian parsley sprigs
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon kosher or coarse sea salt
- 3 ½ quarts water
- 6 skinless, bone-in chicken thighs
- 2 quarts chicken broth
- 2 medium zucchini, thinly sliced
- 4 thin carrots, peeled and thinly sliced
- 1 cup frozen peasfresh peas1:1vegetable
cook 2 extra minutes
- 6 medium tomatoes, sieved
- salt and pepper, to taste
- 1 avocado, diced, for garnish
- chopped cilantro, for garnish
- pickled jalapeños, for garnishfresh jalapeños1:1spicy
slice thin and add raw
Instructions
- 1
Place all broth ingredients into stock pot and bring to a boil
- 2
Skim off any foam from the top and discard
- 3
Lower heat to simmer and cook partially covered for 50 minutes
- 4
Transfer chicken to bowl using tongs
- 5
Continue cooking mixture until reduced to 2 quarts
- 6
Strain broth into bowl and chill
- 7
Shred the chicken and set aside
- 8
Cook chicken thighs in chicken broth with zucchini, carrots, and peas for 10 minutes on low heat
- 9
Add sieved tomatoes and cook for about 2 minutes
- 10
Remove chicken thighs, remove bones, and cut thighs into 4 pieces each
- 11
Place chicken pieces back into soup
- 12
Adjust salt and pepper to taste
- 13
Serve ensuring each bowl has chicken, carrots, zucchini, and peas
- 14
Garnish with diced avocado, cilantro, and pickled jalapeño
Tips
Make the broth a day ahead and chill overnight to easily remove fat that solidifies on top before using.
Save time by using rotisserie chicken and store-bought broth, but simmer vegetables in broth for deeper flavor.
Sieve tomatoes by pressing through fine mesh strainer to remove seeds while keeping smooth pulp and juice.
Good to Know
Refrigerate up to 3 days or freeze up to 3 months without garnishes
Make broth component up to 2 days ahead, finish soup day of serving
Serve hot in deep bowls with warm tortillas or crusty bread
Common Mistakes
Don't skip skimming foam to avoid cloudy broth
Strain broth while hot to prevent fat from solidifying and clogging strainer
Add garnishes just before serving to maintain fresh texture and color
Substitutions
use same cooking time
slice thin and add raw
FAQ
Can I use boneless chicken instead of bone-in pieces?
Yes, but bone-in pieces create richer broth. If using boneless, reduce cooking time to 30-35 minutes and add extra seasoning.
What if I don't have a fine strainer for the tomatoes?
Blend tomatoes until smooth and strain through regular mesh, or simply dice tomatoes finely and add directly to soup.
How long will the finished soup keep in the refrigerator?
Store covered for up to 3 days. Reheat gently and add fresh garnishes. The vegetables may soften further during storage.