I don’t know where you live but where I’m at, it is cold. With this weather I like to make dishes that are hearty AND heart-warming. The first thing that comes to my mind is chicken soup. Flavorful and nourishing Mexican-style chicken soup to be exact.

The following recipe will make 8-10 bowls of soup

Gather the Ingredients

  • 1 whole (bone-in, skin-on) chicken
  • 1 yellow onion
  • 1 chayote squash
  • 1 mexican squash
  • 1 carrot
  • 2 jalapeños
  • Quart of raw cabbage
  • 2 red potatoes
  • 3 cubes knorr chicken bullion cubes
  • 2 quarts water
  • 1 quart chicken stock
  • 1 lemon
  • 1 lime
  • 2 sprigs garden rosemary
  • 2 sprigs garden thyme
  • 1/2 tablespoon of worcestershire

*all vegetables will need to be cut into bite-size pieces*

To Garnish
  • 1 lime
  • 1 avocado
  • Diced cilantro
  • Diced tomato
  • Sliced jalapeno
  • Your favorite hot sauce! (see mine below!)

Prep the Chicken

Season your chicken liberally with a poultry rub. We used a teaspoon each of paprika, cumin, cayenne pepper, chili powder, oregano, brown sugar, finely diced rosemary, salt & pepper, and finely diced thyme. Next, stuff the chicken with more thyme, rosemary, and citrus (sliced lemons, limes, and even oranges if you have them). Now you will smoke the chicken for 45 minutes in a charcoal BBQ pit. This ensures that the broth will have TONS of flavor for the base of your soup.

** If you do not have access to a grill, you can sear it in the oven on 450 degree for 20 minutes**

Make the Broth

Next you are going to make the base for your soup. Take the browned chicken and place it in a large pot of water. Make sure it is completely submerged. At this time, you will also add the chicken bullion cubes. Simmer on low for around 45 minutes, simultaneously infusing your broth and cooking your chicken.

Assemble Your Soup

Once the chicken is cooked through, set aside to cool. Once ready, you will cut the meat off the bones and shred. You can put the bone cage back into the broth to keep enhancing the flavor of your soup. Leave the shredded pieces on a plate off to the side.

Begin to add your vegetables to the broth. Carrots and onions first because they take longer to cook. Fifteen minutes later: add the cabbage, jalapenos, red potatoes, and chayote squash. After 10 minutes you can put in the Mexican squash and if you want, you can add a handful of dried herbs like (rosemary, thyme, oregano), a couple of dashes of hot sauce, and some worcestershire to taste.

How to Serve

Place a few handfuls of your shredded chicken into each bowl. Then ladle your warm, delicious soup over the top. Top with diced tomatoes, avocado, sliced jalapenos, cilantro, and your favorite hot sauce for an extra kick.

Pairs well with a cold corona, a glass of iced green tea, or your favorite flavored water. Enjoy 🙂

My Mexican Soup-Making Musts:

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