Authentic Mexican Chicken Soup with Lime and Cilantro
Mexican Chicken Soup
Vibrant, warming chicken soup bursting with Mexican flavors. Perfect comfort food with lime, cilantro, and crispy tortilla strips.
This Mexican Chicken Soup, or Caldo de Pollo, is the ultimate comfort food that tastes like a warm hug from your abuela. There's something magical about how the simple ingredients come together—tender chicken, aromatic broth infused with garlic and cumin, and a squeeze of fresh lime that brings everything to life. It's the kind of soup that soothes your soul, whether you're coming down with a cold or just craving authentic Mexican flavors.
What I love most about this recipe is its versatility and ease. You can make it ahead, serve it at family gatherings, or enjoy it as a quick weeknight dinner. The beauty lies in the toppings—everyone gets to customize their bowl with crispy tortilla strips, creamy avocado, jalapeños, and whatever else they fancy. It's interactive, delicious, and tastes even better the next day.
Nutrition (per serving)
Directions
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1
Place chicken breasts, onion, garlic, carrots, celery, and bay leaf in a large pot with 8 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is fully cooked.
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2
Remove chicken from the broth and shred it with two forks. Set aside. Strain the broth through a fine sieve into a clean pot, discarding the solids.
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3
Return the shredded chicken to the broth. Add diced tomatoes, cumin, and oregano. Simmer for 5 more minutes. Season with salt and pepper to taste.
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4
While the soup simmers, cut tortillas into thin strips and fry them in hot vegetable oil in a skillet until golden and crispy, about 2-3 minutes. Drain on paper towels.
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5
Stir fresh lime juice and cilantro into the soup just before serving. Ladle into bowls and top generously with crispy tortilla strips, diced avocado, jalapeños, and extra cilantro.
Ingredients
- Chicken breast:1.5 lb
- Yellow onion:1 whole
- Garlic cloves:4 cloves
- Chicken broth:8 cups
- Carrots:2 whole
- Celery stalks:2 whole
- Roma tomatoes:2 whole
- Ground cumin:1 tsp
- Dried oregano:1 tsp
- Bay leaf:1 whole
- Fresh cilantro:½ cup
- Fresh lime juice:3 tbsp
- Corn tortillas:4 whole
- Vegetable oil:2 tbsp
- Salt and pepper:to taste
Tips & Notes
- For deeper flavor, toast the cumin in a dry skillet for 30 seconds before adding it to the soup.
- Make the broth ahead and refrigerate—it tastes even better the next day as flavors meld together.
- Use store-bought tortilla chips if you're short on time, though fresh fried strips are always better.
- Don't skip the lime juice—it's essential for brightening the soup and bringing all the flavors together.
- Add shredded white cheese like queso fresco or cotija on top for extra richness.
