Go Back

Mexican Chicken Soup

This comforting Mexican chicken soup features tender chicken thighs simmered with smoky Anaheim peppers, earthy cumin, and oregano, resulting in a vibrant, flavorful broth. Topped with fresh cilantro, lime, and crunchy tortilla chips, it offers a cozy, layered texture perfect for chilly days. The process involves sautéing vegetables, browning chicken, and simmering to develop deep, layered flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably with bone for depth of flavor
  • 2 large Anaheim peppers roasted or charred for smoky flavor
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp cumin ground
  • 1 tsp oregano dried
  • 4 cups chicken broth preferably homemade or low-sodium
  • 1 lime lime quartered, for serving
  • 0.5 cup fresh cilantro chopped, for garnish
  • 1 bag tortilla chips crushed, for serving

Equipment

  • Large Soup Pot
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Cutting board

Method
 

  1. Dice the onion and mince the garlic; set aside.
  2. Place Anaheim peppers directly over open flame or under a broiler until blackened and blistered, then transfer to a bowl and cover to steam for 10 minutes. Peel off charred skin, remove stems and seeds, then chop into strips.
  3. Heat a large soup pot over medium heat with a splash of oil. Add diced onion, minced garlic, and chopped Anaheim peppers. Sauté until fragrant and softened, about 5 minutes, with the vegetables slightly caramelized around the edges.
  4. While the vegetables cook, season the chicken thighs with salt and pepper. Add them to the pot and brown on both sides for about 4 minutes per side until golden.
  5. Sprinkle the cumin and oregano over the chicken and vegetables, stirring to coat everything evenly and release aromatic scents.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, then bring to a gentle boil.
  7. Reduce the heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
  8. Carefully remove the chicken thighs from the soup, shred the meat with two forks, and return it to the pot. Taste and adjust seasoning with salt, lime juice, or spice as needed.
  9. Ladle the hot soup into bowls, then garnish with chopped cilantro, squeeze fresh lime over each, and sprinkle crushed tortilla chips on top for added crunch.
  10. Serve immediately while hot, enjoying the layered flavors and contrasting textures of smoky, fresh, and crunchy elements.

Notes

For a spicier kick, leave some seeds in the roasted Anaheim peppers. Adjust lime and salt to taste for your perfect balance. Using bone-in thighs adds extra richness, but boneless work as well.