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Mexican Chicken Soup

This simple, flavorful Mexican chicken soup is warm, comforting and easy to make. Naturally gluten free, it's great for feeding a crowd!
Course Dinner, Entree, Gluten Free, Mexican, Soup
Cuisine Mexican
Keyword chicken soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 186kcal
Author Liz Della Croce


  • 8 cups chicken broth low sodium (or homemade)
  • 1 medium onion quartered
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound chicken breasts boneless, skinless
  • 3 large carrots peeled and quartered


  • lime juice
  • cilantro minced
  • avocado cubed
  • onion minced
  • jalapeno thinly sliced or minced


  • Bring chicken broth, quartered onion, salt and pepper to a boil in a large soup pot. Add chicken breasts then bring back to a boil. Reduce to low and simmer for 20 minutes or until chicken breasts are cooked through.
  • Remove chicken from the pot and place on a cutting boar. Cut into large chunks then return to the broth. Add quartered carrots and cook until fork-tender, about 6-7 minutes. 
  • Divide soup between four bowls then garnish with lime juice, cilantro, avocado, minced onion and jalapeño. Season with additional salt and pepper to taste. 


While these garnishes are optional, they are the star of the dish so I highly recommend them. 


Serving: 2cups | Calories: 186kcal | Carbohydrates: 9g | Protein: 26g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 72mg | Sodium: 2471mg | Potassium: 1008mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9055IU | Vitamin C: 39.5mg | Calcium: 58mg | Iron: 1.6mg