This mexican-style vegetable and chicken soup recipe is a healthy meal that is full of veggies, herbs, and flavorful chicken. It is great for a detox, immune support, and is high in nutritional value.

the following recipe will make 8-10 bowls of soup


  • 1 whole chicken (bone-in, skin-on)
  • Spice Rub:
    • 1 teaspoon each of paprika, cumin, cayenne pepper, chili powder, oregano, brown sugar, finely diced rosemary, salt & pepper, and finely diced thyme
  • 1 yellow onion (diced)
  • 1 chayote squash (diced)
  • 1 Mexican squash (diced)
  • 1 carrot (diced)
  • 1 jalapeños (diced)
  • 4 cups raw cabbage (chopped)
  • 2 red potatoes (diced)
  • 3 cubes Knorr chicken bullion cubes
  • 8 cups water
  • 4 cups chicken stock
  • 1 lemon (sliced)
  • 1 lime (sliced)
  • 2 sprigs garden rosemary
  • 2 sprigs garden thyme
  • 1/2 tablespoon of worcestershire
  • Dash of pepper

To Garnish

  • 1 lime
  • 1 avocado (diced)
  • Cilantro leaves
  • 1/2 tomato (diced)
  • 1/2 jalapeño (sliced)
  • Your favorite hot sauce!


Prep the Chicken

  1. Season your chicken liberally with a poultry rub.
  2. Stuff the chicken with more thyme, rosemary, sliced lemon, and lime.
  3. Smoke the chicken for 45 minutes in a charcoal BBQ pit or oven (on 450 degrees for 20 minutes).

Make the Broth

  1. Take the browned chicken and place it in a large pot of water (make sure it is completely submerged).
  2. Add the chicken bullion cubes.
  3. Simmer on low for around 45 minutes, simultaneously infusing your broth and cooking your chicken.

Assemble Your Soup

  1. Once the chicken is cooked through, set aside to cool.
  2. Next, cut the meat off the bones and shred. Leave the shredded pieces on a plate to cool off to the side.
  3. Begin to add your vegetables to the broth. Carrots and onions first because they take longer to cook.
  4. Fifteen minutes later: add the cabbage, jalapeños, red potatoes, and chayote squash.
  5. After 10 minutes: add the Mexican squash and a handful of dried herbs (rosemary, thyme, oregano), two dashes of hot sauce, and some worcestershire to taste.

How to Serve

  1. Place a few handfuls of your shredded chicken into each bowl.
  2. Then ladle in your warm, delicious soup.
  3. Top with diced tomatoes, avocado, sliced jalapeños, cilantro, and your favorite hot sauce for an extra kick.

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