Kitchen notes · a little help before you start

Mexican Chicken Soup

Name: Mexican Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 1/2 cup onion (diced); 2 stalks celery (sliced); 2 each carrots (peeled, halved and sliced); 4 ounce can diced green chiles; 2 cups cooked chicken (diced or shredded); 15 ounce can diced tomatoes (do not drain); 2 tablespoons taco seasoning; 6 cups chicken broth; 1 each Russet potato (peeled and diced); As Needed salt; As Needed Black pepper; 1/2 cup corn (frozen, fresh or canned); 2 tablespoons chopped cilantro

Chicken soup with green chiles and taco seasoning has a savory warmth that's especially inviting. Tender potato pieces make the bowl substantial, with corn bringing little sweet bites at the end. A scattering of cilantro keeps the finish fresh above the tomato broth.

Prep: 15 min
Cook: 30 min
Total: 45 min
Original yield: Serves 4
Ingredients: 14 listed

Make it part of your week

Estimating…

SoupsMexicanMain courseChickenPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: Mexican
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Soften vegetables first

Cook the onion, celery and carrots until softened before stirring in the chicken and tomato ingredients.

2. Wait for tender potatoes

Simmer until the potato pieces are tender before stirring the corn into the soup.

3. Warm corn briefly

Give the corn its short final cook before topping the soup with cilantro and serving.

Get to know the ingredients

Chicken

Use cooked chicken, diced or shredded, so it heats through in the soup while the potatoes simmer.

Potato

Peel and dice the Russet potato before adding it to the pot with the chicken broth.

Tomatoes

Keep the canned diced tomatoes undrained so their juice becomes part of the seasoned broth.

The last little job

Cilantro on the bowls

Finish the hot soup with chopped cilantro after the corn has warmed through with the other ingredients.

A little more help as you go

Mix the seasoning through

Stir the taco seasoning through the chicken, green chiles and tomatoes before pouring in broth.

Medium-high start

Heat the olive oil over medium-high heat before adding the vegetables for their initial softening.

A few questions you might have

Can I use frozen corn?

Yes, frozen, fresh or canned corn are all options and join the soup near the end.

Does the chicken need browning?

Start with cooked chicken and stir it into the softened vegetables, without a separate browning stage.

When do I add salt and pepper?

Season when the green chiles, chicken, tomatoes and taco seasoning join the softened vegetables.

Are the green chiles chopped first?

Use canned diced green chiles, stirring them in before the broth and potato are added.

What should I check before adding corn?

Test the diced potato for tenderness at the end of the soup's main simmer.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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