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Mexican Chicken Soup

A simple to prepare Mexican Chicken Soup recipe that is perfect when someone in the family is a bit under the weather. Delicious!
Course: Main
Author: Cook This Again, Mom!


  • 1 - 1 1/2 pounds of Chicken Breast cut into bite size pieces
  • Olive Oil
  • 1 Onion chopped
  • 2 teaspoons Cumin
  • 1/2 teaspoon Garlic Powder
  • Pinch of Red Pepper Flakes
  • 7 ounce can of Green Chiles
  • Salt and Pepper to taste
  • 2 cans Diced Tomatoes
  • 2 cans Chicken Broth
  • Sour Cream
  • Cilantro chopped
  • Pepper Jack or Monterey Jack Cheese
  • 1 or 2 Fresh Lime


  • Warm a large pot over medium heat. Drizzle in about 1 tablespoon of Olive Oil. Add the chicken, onion, cumin, garlic powder, red pepper flakes, salt, pepper, and green chiles. Squeeze in the juice from one lime. Cook and stir until chicken is no longer pink on the outside.
  • Add the diced tomatoes and chicken broth. Simmer the soup for 15 - 20 minutes or until the chicken is done.
  • Top with sour cream, cilantro and cheese. Serve with a wedge of lime. Enjoy!


*I used chicken tenders and 1 can of regular diced tomatoes and 1 can of fire roasted tomatoes. Adjust the amount of green chiles and red pepper flakes to taste.