Mexican Chicken Soup

Mexican Chicken Soup
This south-of-the-border soup gets it’s bold, fresh flavor from a homemade chicken broth. It’s not as hard as it sounds: Just combine two whole chickens, carrots, onion, salt, and water, then simmer for about an hour. Shred the chicken, add rice, and serve with fresh avocados, cilantro, and lime juice. Get the recipe:Mexican Chicken Soup. Photo: Roland Bello
Hands On Time:
25 mins
Total Time:
1 hrs 35 mins
6 serves


  • 2 whole chickens (3 1/2 pounds each)

  • 4 carrots, halved crosswise

  • 1 large yellow onion, halved

  • kosher salt and black pepper

  • 1 ½ cups long-grain white rice

  • 2 avocados

  • ½ cup fresh cilantro leaves

  • 3 limes, halved


  1. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.

  2. Transfer the chickens to plates and let cool. Remove the carrots and onion with a slotted spoon and discard. Add the rice to the broth and simmer for 20 minutes.

  3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and ¼ teaspoon pepper to the broth and heat for 3 minutes.

  4. Scoop the avocado halves from the peels and divide between the bowls (or quarter and divide between the bowls). Ladle the soup over the top. Sprinkle with the cilantro and add a squeeze of lime juice.

Nutrition Facts (per serving)

445 Calories
13g Fat
39g Carbs
42g Protein
Nutrition Facts
Calories 445
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 121mg 40%
Sodium 1033mg 45%
Total Carbohydrate 39g 14%
Total Sugars 4g
Protein 42g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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