Mexican Chicken Soup with Cilantro Chile Cream

Warm up with a bowl of vibrant and hearty *Mexican Chicken Soup with Cilantro Chile Cream*, a flavor-packed recipe perfect for cozy dinners or meal prep. This dish combines tender shredded chicken, fire-roasted tomatoes, sweet corn, and a medley of aromatic spices like cumin, smoked paprika, and chili powder for a deeply satisfying soup. The star topping—a creamy blend of sour cream, fresh cilantro, lime juice, and a hint of jalapeño—adds a zesty kick and luxurious texture to every spoonful. Ready in just about an hour, this easy soup recipe delivers authentic Mexican-inspired flavors and is perfect for feeding a crowd or freezing leftovers. Serve with warm tortillas or crusty bread for a complete meal the whole family will love!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14.5 ounces canned fire-roasted diced tomatoes
• 6 cups chicken broth
• 2 medium boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen corn kernels
• 0.5 cup fresh cilantro leaves, chopped
• 0.5 cup sour cream
• 1 lime, juiced
• 1 fresh jalapeño, seeded and diced

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, carrots, celery, and red bell pepper, and sauté for 5–7 minutes, or until the vegetables are softened.

Step 3

Stir in the cumin, chili powder, smoked paprika, and oregano, and cook for 1 minute to toast the spices.

Step 4

Pour in the canned fire-roasted tomatoes and chicken broth, stirring to combine.

Step 5

Add the chicken breasts to the pot, ensuring they are submerged in the liquid.

Step 6

Season the soup with salt and black pepper, bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 8

Stir in the frozen corn and let the soup simmer for another 5–7 minutes, until the corn is heated through.

Step 9

While the soup finishes cooking, prepare the cilantro chile cream by blending the sour cream, chopped cilantro, lime juice, and diced jalapeño in a food processor or blender until smooth. Adjust seasoning with salt as desired.

Step 10

Serve the soup hot in bowls, and drizzle the cilantro chile cream on top for a burst of flavor. Garnish with extra cilantro, if desired.

Nutrition Facts

Serving size	(3351.5g)

Amount per serving	% Daily Value*
Calories	1730.3

Total Fat 69.7g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 375.4mg	0%
Sodium 7400.0mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 30.3g	0%
Total Sugars 58.2g
Protein 158.7g	0%

Vitamin D 3.7IU	0%
Calcium 694.2mg	0%
Iron 17.0mg	0%
Potassium 5653.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 35.7%

Carbs: 29.1%