Spicy Mexican chicken soup


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 Servings
Spicy Mexican chicken soup

Photo, Roberto Caruso.

Chatelaine Triple Tested

Perfect for the early days of spring, this zesty soup has a little kick of spice to help you warm up on cool evenings.


  • 1 tsp olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 tsp tomato paste

  • 1 tsp chili powder

  • 900-mL carton no-salt chicken broth

  • 1/4 tsp salt

  • 2 skinless, boneless chicken breasts

  • 2 cups canned tomatillos, chopped

  • 2 cups frozen corn kernels

  • 2 to 3 tbsp pickled jalapenos, finely diced

  • 1 avocado, chopped

  • 1/2 cup chopped cilantro


  • HEAT olive oil in a pot over medium-high. Add onion and garlic cloves. Cook until onion softens, 2 to 3 min. Stir in tomato paste and chili powder. Cook 1 min. Pour in no-salt chicken broth and salt. Add chicken breasts. Boil, covered, until chicken is cooked through, 6 to 8 min. Transfer chicken to a cutting board to cool slightly.

  • ADD canned tomatoes, frozen corn and jalapenos to soup. Reduce heat to medium. Gently boil 5 min. Using 2 forks, shred chicken, then stir into soup. Ladle into 4 bowls and top with avocado and cilantro.

Nutrition (per serving)

Calories 308, Protein 26g, Carbohydrates 29g, Fat 11g, Fibre 7g, Sodium 1222mg.
Excellent source of Vitamin B6.

Find more of our best chicken soup recipes in this delicious collection.