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Mexican Chicken Soup

  • Yield: 6 servings
  • Prep Time: 20 minutes
  • Cooking Time: 1 hour, 45 minutes

Mexican Chicken Soup


  • 5 lbs Chicken
  • 4 Celery stalks, chopped & divided
  • 1 Onion, diced & divided
  • 4 cloves Garlic, finely minced & divided
  • 2 Carrots, chopped
  • 4 Zucchini, chopped
  • 1 Jalapeño, finely diced
  • 2 ears Corn, chopped into 3-inch pieces
  • 8 cups Water
  • Salt, to taste
  • Black pepper, to taste
  • 2 Bay leaves
  • 2 Limes, juiced
  • Handful of cilantro, chopped


  1. Add water, chicken, 2 celery stalks, ½ onion, 2 garlic cloves, salt and pepper to a large pot. Cover and bring to a boil.
  2. Once boiling, reduce heat and let simmer for 1 hour.
  3. Remove the chicken and set aside. Skim the fat off the top of the liquid then strain out the remaining items, keeping only the broth.
  4. When the chicken is cool enough to handle, remove meat from the bones.
  5. In the same pot, add the remaining celery, onion, garlic, carrots, squash, jalapeño, corn, reserved broth from the cooked chicken, salt and pepper, bay leaves, lime juice and chicken meat.
  6. If the liquid is not 2 inches above the ingredients in the pot, add more water and salt.
  7. Cover and cook on low for 45 minutes.
  8. Serve topped with chopped cilantro.


Recipe adapted from InMamaMaggiesKitchen.com


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