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Mexican Chicken Soup

A community recipe by

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I don't really know why this recipe from 'The Healthy Kitchen' is called mexican, when it sits on Spanish rice, it must be the salsa topping. Put aside 2 unhurried hours to potter over putting this dish together and you will be in for a treat at the end. Rosie Daily notes the smell of this soup alone is soothing, and nurturing when your sick.


Serves: 6

For the Spanish Rice

  • 1 tablespoon olive oil
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • 1 cup diced tomatoes
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 10 ounces brown rice
  • 3 cups chicken broth
  • ½ teaspoon salt

For the Soup

  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 tablespoons olive oil
  • 3½ pints chicken broth
  • 1 cup cubed potatoes
  • ¼ teaspoon dried thyme
  • bay leaves
  • 1 tablespoon salt
  • 2 cubed chicken breasts
  • 3 sweetcorn (cut in half)

For the Salsa

  • 1 bunch chopped cilantro
  • 1 cup diced tomatoes
  • ¼ cup diced red bell peppers
  • ¼ cup diced red onions
  • 1 green chile (seeded and chopped)
  • 2 tablespoons lime juice
  • 1 chopped avocado


Mexican Chicken Soup is a community recipe submitted by lilajessie and has not been tested by so we are not able to answer questions regarding this recipe.


  • heat olive oil and add onions, celery, carrots and tomatoes in a large saucepan and sauté for 3 mins.
  • Add spices, rice, stock and salt, bring to the boil, then simmer for 45 mins.
  • Soup

  • put onions, carrots, celery and olive oil in a large saucepan and cool till onions are translucent.
  • Add stock, potatoes, thyme, bay leaf and salt and bring to the boil, simmer for 30mins.
  • Add chicken and cook for another 15 mins, add corn cobs and cook for another 5 mins.
  • Put 2 tbsp rice in each soup bowl, ladle soup in to the bowls and serve corn on the side or in the soup, garnish with 2tbsp of salsa and 1tbsp avocado.
  • 486 Calories, 15.2g fat per serve.

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