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Lunch / Dinner

Mexican Chicken Soup

Looking to streamline your weeknight dinners without sacrificing flavor? Grab a rotisserie chicken and make this Mexican Chicken Soup, and you’ll have a delectable dinner in less than 30 minutes. Known as caldo Xochtil [so-chat-l] in Mexico's Yucatan Peninsula, it means “princess flower” in the Mayan culture.

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Test Kitchen Tip

Meaning “joy of the mountain” in Greek, this herb is a member of the mint family and is a cousin to both marjoram and thyme. It has a strong, pungent flavor and benefits from being cooked, rather than being added at the end of cooking, like many other fresh herbs. For this recipe, stir the oregano in once the onions soften.



Sweat onions in oil in a pot over medium-low heat, covered, until softened, 5 minutes. Stir in oregano and garlic; cover and sweat until fragrant, 3 minutes. Increase heat to medium-high.

Add broth and tomatoes; bring soup to a boil. Reduce heat to medium; simmer soup 5 minutes.

Stir in chicken, cilantro, serrano, and lime juice; season soup with salt and pepper. Serve soup with avocado and Cotija.

Nutritional Facts

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