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Hot Mexican Chicken Soup on a brown soup bowl with tortilla chips and cilantro

Hot Mex Chicken Soup


When you combine HOT (with a zing from fresh jalapeños and spices) and Chicken Soup ~ you've got a WINNER! A simple recipe using herbs and spices and store bought rotisserie chicken makes this a delicious and easy to make Mexican Chicken Soup!


  • 2 T Olive Oil
  • 2 Cloves Garlic
  • 1 Medium Onion
  • 2 C Chopped Carrots
  • 1 Stalk Celery
  • 1 to 3 Jalapeño Peppers
  • 2 Cups Diced Tomatoes
  • 4 Cups Chicken Stock (preferably homemade)
  • 2 Cups Shredded Chicken 
  • 1t Ground Cumin
  • 1t Ground Coriander
  • 1t Crushed Red Pepper Flakes
  • 1t Ground Chili Powder
  • 1/2 cup Chopped Coriander
  • Salt & Pepper to taste
  • Fresh Cilantro


  1. Chop 2 cloves of garlic, 1 medium onion, 2 cups of carrots, 1 stalk of celery and  1 to 3 jalapeños. Dice 2 cups of fresh tomatoes (if not using canned diced tomatoes). Shred 2 cups of chicken.
  2. On a medium high heat, put 2 tablespoons of olive oil in your Dutch oven/stock pot, add garlic and sauté under a minute being careful not to burn the garlic. Add onion and sauté this for about 3 minutes until onion is translucent and slightly caramelized. Then add, carrots and celery, sauté for an additional 4 minutes. Finally, add the jalapeños and sauté for another 2 minutes. Now that all the vegetables are nicely caramelized, add the 2 cups of diced tomatoes. For the tomatoes you can use canned or fresh tomatoes. Add 4 cups of chicken stock.
  3. Season the soup with 1 teaspoon each: ground cumin, ground coriander, crushed red pepper flakes, ground chili powder, salt and pepper. Now add your 2 cups of shredded (rotisserie) chicken to the pot. Lower the heat to simmer and simmer the soup for about 20 minutes, covered. Add more spices if needed. Garnish with fresh cilantro.


  • The equipment section above contains affiliate links to products I LOVE and personally use.
  • Use store-bought rotisserie chicken for a quicker recipe.
  • You may omit jalapeño, however, if you like it spicy start with one then add more as you like. You're my hero if you can handle more than three!
  • Note with jalapeños, be very careful when chopping these as they can leave a burning sensation on your skin. So don't rub your eyes! Ouch!!
  • If you don't have kitchen gloves to use when handling jalapeño peppers, get a piece of Saran wrap and use them to keep your hands from touching the peppers. I like to remove the seeds, and just chop the peppers for the soup. You may opt to leave some of the seeds in if you'd like, for extra spice. 
  • There's less sodium in fresh tomatoes just so you know. The canned tomatoes, however, are quicker and saves you some prep time and also adds to the flavor of the soup, so consider that when seasoning your dish.
  • You can use a ready-made Organic Low-Sodium Free-Range Chicken Broth
  • Top with tortilla chips, sliced avocados, sour cream and/or shredded cheese.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Mexican
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