Here’s a really simple, flavorful chicken vegetable soup with a Mexican/Southwestern sway, using left-over chicken and some simple Mexican-inspired ingredients and vegetables (of course!).
This soup is quick to whip up when using left-over roasted chicken, but if you don’t have any left-over chicken you can broil or pan-cook some chicken and then shred or dice it and then add it to the soup.
If you like Mexican food and flavors you’ll want to keep the base and seasonings from this recipe on hand for other recipes like chili and Mexican lasagna.
For example, besides salt, these ingredients are a staple in my pantry:
- cumin powder
- chili powder (and my favorites are Ancho and Chipotle)
- cayenne for some kick (read: spicy)
I’m so enamored of Ancho chili (mild and flavorful) that I make my own from dried Ancho chili. I just toast a few in a pan for a few minutes and then take them off the heat when they get fragrant (5 to 10 minutes), cool them, and then grind them into a powder in my coffee bean grinder. I make extra so I always have some handy to sprinkle around.
And here are some recommended soup toppings:
- diced avocado
- sour cashew cream (from my SCD book), or yogurt or sour cream if you’re ok with dairy
- slice of lime squeezed in the soup upon serving
- cheese chips (if you’re ok with cheddar cheese)
- nacho cheese chips (again, if you’re doing cheese and dairy)
Mexican Chicken Soup {quick & easy}
Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 2 large carrots peeled and diced
- 1 small onion peeled and diced
- 1 large garlic clove peeled and minced
- 1/4 teaspoon Ancho chili powder or other chili powder
- 1 large zucchini trimmed and diced
- 4 cups water or vegetable stock or chicken stock
- 14 ounces cooked tomatoes
- 1 pound chicken cooked, left-over, shredded or diced
Instructions
- Warm a large saucepan over medium heat and add the olive oil.
- Add the cumin, salt, carrots, and onion to the saucepan and sauté for a few minutes.
- Add the garlic and chili powder and cook for another minute or so until fragrant.
- Add the zucchini, chicken stock, tomatoes plus liquid, and chicken, and stir to blend well. Taste and add more salt if needed.
- Bring the soup to steady low boil and then reduce to a simmer. Simmer for 15 minutes or until zucchini and carrots are tender.
- Serving ideas: diced avocadosour cashew cream (from my SCD book, page 23), yogurt or sour cream if you're ok with dairy, slice of lime squeezed in the soup upon serving, cheese chips (if you're ok with cheddar cheese) nacho cheese chips (again, if you're doing cheese and dairy)
- Store leftovers covered in the refrigerator for a few days or freeze for a few weeks.
I want to make this, but I have acid reflux and don’t eat tomatoes. Any ideas on how to make this without it?
Yes, remove the tomatoes and just use chicken or vegetable broth. Another option is to add some cooked butternut squash.
This soup is the best! I am eating it right now, this is the 4th time I have made it and had to comment. The spice combination is perfect. I am on the SCD and am so grateful to you for your great recipes. I use your cake and muffin recipes every week and don’t know how I’d cope without your recipes. Thank-you! Nancy H
aw, thanks, Nancy! Glad you’re well-fed!
I am on the SCD diet and LOVED this soup. My whole family loved it…they topped it with tortillas, sour cream and guacamole and I stuck to SCD safe plain yogurt and guacamole! Thanks for great recipes always!!!
Thanks, Christa! so good to hear 🙂
This looks DELISH, and I need to try the cashew cream ASAP! I absolutely love everything about your blog, so much that I’ve nominated you for a Liebster Award. Keep dreaming up amazing, healthy, allergy friendly recipes. Here are the details for the award…
http://theknoxvilleholts.blogspot.com/2014/01/liebster-award-fab-bloggers.html
Thanks, Laura!