Mexican Chicken Soup Recipe

by katerina on March 3, 2010

After I returned from the Yucatan last Saturday, I was making Sopa de Lima, a Mexican chicken soup recipe, before I’d even unpacked my suitcase. A side effect of being a traveling foodie is zero self control where new flavours are involved. 

Mexican Chicken Soup Recipe

Like any homemade chicken soup this is a perfect recipe for a cold. The heavy dose of citrus from the lime juice makes it light on the tongue and gives you a nice dose of vitamin C.

Mexican Chicken Soup Recipe

I adapted this mexican chicken soup recipe from an Emeril Lagasse & Rick Bayless recipe, however I didn’t find it to have quite the depth of flavour I was looking for. Maybe it was the lack of Yucatan limes or just my jet lag, but this recipe deserves another attempt. That said, this Mexican chicken soup was absolutely delicious and it reheated well for several days. It is so lovely how small changes can give variety to chicken soup.

Print Recipe

Mexican Chicken Soup

(serves 4)
Adapted from Emeril Lagasse & Rick Bayless

2 small corn tortillas
1 tablespoon olive oil
1 medium onion, diced
2 stalks celery, diced
2 small carrots, diced
1 jalapeno, de-seeded and diced
2 big cloves garlic, minced
1 bay leaf
1/2 teaspoon Mexican oregano
3 whole canned tomatoes (or one ripe, peeled tomato) chopped
5 cups chicken stock
4 skinless chicken thighs (I used boneless but either way)
1 large green onion, finely sliced
2 limes, juiced
cilantro leaves, for garnish
chopped avocado for garnish

Chop the tortillas into thin strips and toast lightly in a toaster oven. Set aside for garnishing the finished soup.

In a large soup pot heat olive oil on medium. Add onion, celery, carrots and jalapeno. Cook, stirring regularly for 3-5 minutes or until softened. Add garlic, bay leaf and oregano and cook for 2 minutes. Add tomatoes and cook until all tomato juices have absorbed, stirring regularly. Add chicken stock and bring to a light simmer, add chicken and bring to a light simmer. Cover and cook for 20 minutes or until chicken is thoroughly cooked.

Remove chicken to a plate and cool enough to shred with a fork, discarding any bones. Return chicken to soup along with green onion and lime juice. Simmer for 10 more minutes. Serve topped with tortilla strips and optionally avocado and cilantro.


Prep Time: Cooking Time: Total Time:
Calories(approximate per serving): 430



{ 13 comments… read them below or add one }

Bo March 3, 2010 at 5:43 AM

Great looking soup…Its pretty cold outside, it would be perfect today.

Monika March 3, 2010 at 5:59 AM

I love anything with lime! This looks so good, and chicken soup is really, truly best when homemade. May I ask; does Mexican oregano differ greatly from the ‘regular’ oregano? Is it easy to find? (I’ve never seen it before)

katerina March 3, 2010 at 6:37 AM

Monika – just to keep you on your toes, Mexican oregano isn’t even oregano at all.

That said, even here in Vancouver where we don’t have great Mexican ingredients I was able to find it readily. (Gourmet Warehouse carries it.)

Bottom line though? If you can’t find it, substitute regular.

Karyn March 3, 2010 at 7:12 AM

lime is definitely one of my favorite flavors! definitely a nice twist on a comfort food

Ed Schenk March 3, 2010 at 7:53 AM

very nice photo. The recipe looks wnderful. I am going to try it.

Monica March 3, 2010 at 12:07 PM

My family’s absolute favorite is Sopa Ranchera from Cooking Light (5* rating). The squeeze of lime is really the finishing touch that makes all the flavors come together.

Kitchen Roadie March 3, 2010 at 2:09 PM

I’m a huge fan of Mexican cooking so this soup is on my to-make-list! I’ll have to share this recipe with my mother in-law as well as she loves Mexican cuisine more than I do as she spent a number of years living in Southern Texas.

katerina March 3, 2010 at 2:15 PM

Ed – thanks let me know if you do! (can you spot the napkins I bought in Mexico in the pic?)

Monica – This Sopa Ranchera recipe looks good I will bookmark it.

Kitchen Roadie – so much pressure to put on someone from Canada! We are certainly not known for our Mexican cuisine.

Joanne March 3, 2010 at 3:57 PM

I can’t wait until I can afford to travel more. It seems so inspirational, food-wise. This soup looks delicious! Quite the tribute to the Mexican tradition.

Manggy March 3, 2010 at 10:42 PM

Sorry it wasn’t as perfect as it could have been – here’s hoping the next time turns out much more flavorfully. It does look very warm and inviting though!

Heather @ Side of Sneakers March 4, 2010 at 1:36 PM

Oh my goodness your site is just gorgeous! Can’t wait to browse through your recipes!

No Onion Please March 5, 2010 at 12:22 AM

Looks really hear warming :) One of those comfort foods one is always craving for. can I ask you do you also blog about your travels or is it possible to see somewhere your photos from Yucatan? I’m really curious about those :)

Katerina March 5, 2010 at 6:51 AM

Joanne – it adds up quick but it is always worth it.

Manggy – it was still delicious so it is okay.

Heather – I hope you like what you see!

No Onion Please – Actually I don’t blog about it and I haven’t got my photos anywhere. I am actually terrible about taking non-food photos!

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