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Mexican-Style Chicken Soup

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“Taken from the September 2009 issue of Chatelaine. Feeds a large or very hungry family”

Ingredients Nutrition


  1. Cut chicken into bite sized pieces.
  2. Lightly coat a large saucepan with oil and set over med-high heat.
  3. Add about 1/2 the chicken without crowding.
  4. Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
  5. Repeat with remaining chicken.
  6. Once all chicken has been removed, add onions, add more oil if needed.
  7. Stir until slightly softened, about 2 minutes.
  8. Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
  9. Add to stock pot, add broth.
  10. Bring to a boil, then reduce heat to med-low.
  11. Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
  12. Add corn during last 2 minutes of simmering.
  13. Stir in lime juice.
  14. Just before serving, top with cilantro.
  15. Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.

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