Mexican Chicken Soup
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Mexican Chicken Soup

Submitted by: Stacey Kirk

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Servings: 4

A healthier version of chicken tortilla soup


  • 4 oz. chicken breast, skin-on
  • 1 sml. onion
  • 1 garlic
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 4 c. chicken broth
  • 1 c. fresh made salsa
  • sea salt & black pepper to taste


In a large sauce pan over medium-high heat, cook onion and garlic in chicken broth until onions are tender, about 5-7 minutes. Add cumin and chili powder and simmer for about 5 minutes more. Stir in salsa and shredded chicken, cooking about 5 min to bring out the flavor and heat. Add salt and pepper to taste.

I use rotisserie chicken, since it's already cooked and ready to shred into the soup. If you don't, be sure and cook your chicken prior to adding it to the soup. You can also use mild salsa if you don't care for a bold, spicy flavor.