Mexican Chicken Soup

Lunch / Dinner

Mexican Chicken Soup

Known as caldo Xochtil [so-chat-l] in Mexico's Yucatan Peninsula, it means “princess flower” in the Mayan culture.

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.


4 servings

Total Time

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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

Nutritional Facts

Per serving

Calories: 299

% Daily Value*

Total Fat 14g 21%

Saturated Fat 2g 10%

Cholesterol 60mg 20%

Sodium 134mg 5%

Carbs 18g 6%

Protein 27g

*Percent Daily Values are based on a 2,000 calorie diet.

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