This easy Mexican chicken soup is based on a rotisserie chicken, flavorful homemade chicken stock, fresh tomato salsa and corn tortillas. Whether enjoyed as a simple soup or served with a variety of complementary sides for a hearty main course meal, your family will want a second helping.
Homemade chicken stock, made from a rotisserie chicken carcus and a few basic vegetables, can transform a simple soup into something extra special. I always keep a few containers of homemade stock in my freezer as it makes a great base when you want to have soup on the table quickly and effortlessly.
One of the ways I use the chicken stock is in a simple, warm and comforting, Mexican chicken soup called caldo de pollo. Defrost a container of stock, add a few simple ingredients to it and in about 30 minutes you will have a pot of simmering, delicious soup like one you might find in someone’s home in Mexico.
The chicken soup is made from the meat taken from half of a rotisserie chicken, a few vegetables and a couple of corn tortillas that are simmered in chicken stock until the vegetables are tender and the tortillas have dissolved. In the heat of summer, I serve a light version topped with fresh pico de gallo and in the cooler months, I use additional veggies and extra tortillas for a heartier, thicker soup. Either way it is a healthy soup, full of chicken and vegetables in a homemade chicken stock that has an outstanding flavor.
Mexican Chicken Soup
Serves 4 as a starter, 2 generously as a main course, adjust the recipe accordingly
- 1 Tbsp. olive oil
- 1 onion, chopped (about a 1/2 cup)
- 1 stalk celery, chopped
- 2 – 3 carrots, peeled and sliced
- 2 – 3 cloves garlic, minced
- 1 c. homemade fresh tomato salsa or use 1 10oz. can Rotel tomatoes with green chiles
- 1 tsp. ground cumin
- 1 – 1 1/2 qt. homemade chicken stock
- 2 – 3 crispy corn tortillas (tostadas), broken into pieces
- meat from 1/2 roasted or rotisserie chicken, pulled into bite size pieces (about 2 cups)
- 1 Tbsp. chopped fresh cilantro, more for garnish
- salt and pepper to taste
Heat the olive oil in a pot over medium heat and then add the onions, celery and carrots, cook until the onions are translucent. Add the garlic, tomato salsa and cumin and cook about 3 minutes until it slightly thickens. Add the stock, stirring up any browned bits then add the tortillas, bring to a boil then reduce heat and simmer 10 to 15 minutes, stirring occasionally, until the tortillas have disintegrated. Add the chicken, cilantro, salt and pepper then simmer until the chicken is warmed through about 2 to 3 minutes. Taste and adjust the seasonings, if necessary. Ladle the soup into bowls and sprinkle with cilantro.
This is a quick and easy soup, especially flavorful when you make use of homemade chicken stock that you can have readily available in your freezer.
The number of tortillas you end up using depends on how thick you want your soup to be.
If you’d like a thicker soup and don’t want to use tortillas, you can stir in a little masa which is a corn flour used for making corn tortillas or fine corn meal.
Rotel canned tomatoes are a blend of vine ripened tomatoes, roasted green chilies and a savory mix of spices. You could also use canned fire roasted tomatoes or a couple of freshly chopped Roma tomatoes in place of homemade fresh salsa or the Rotel tomatoes. In that case you might want to add some cayenne.
If you would like to spice the soup up, add some fresh jalapeños or other peppers either while the soup is simmering or serve as a spicy accompaniment.
I don’t add salt until towards the end of cooking as the stock is already seasoned well.
A squeeze of lime adds brightness to the flavor of this soup.
Top the soup with your preferred garnishes or serve as sides at the table.Cook’s NOTES
This Mexican chicken soup is a quick and easy meal that is based on a rotisserie chicken, frozen chicken stock and a few other ingredients that you might already have in your kitchen. It is easily adaptable and perfect to serve any time of the year. The broth in the soup is very flavorful as a result of using a homemade stock. Of course, you could use your favorite brand of canned chicken broth but the flavor of the soup will not be as intense. Another flavor component are the corn tortillas that are simmered in the stock. They dissolve and not only thicken the soup but add a delicious corn flavor as well. For a heartier meal, plan to serve with accompaniments such as creamy avocado chunks or guacamole, grated cheese, salsa, crispy corn tortilla strips, etc. I believe your family will enjoy this tasty bowl of goodness.