Total Time
Prep 30 mins
Cook 0 mins

This is a spicy delicious Mexican chicken soup. It's flavor only gets better the next day. A flavorful homemade stock really makes this soup, but commercial stock is good too, just make sure you check for saltiness before adding additional salt. Personally, I like a spicier soup, so I would add 2-3 chipotle chiles

Ingredients Nutrition


  1. Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
  2. Add the garlic and cook another minute.
  3. Stir in the chicken broth and garbanzo beans.
  4. Partially cover the pot, and simmer for 30 minutes.
  5. Add the chile, cilantro, and shredded chicken to the soup to heat through.
  6. Ladle the soup into bowls and top with diced avocado.
  7. Serve with a slice of lime on the side.


Most Helpful

Excellent recipe! I did modify mine slightly to exclude the beans and carrots then I created a paste with the onions, garlic and chipotle and cooked with the chicken followed by adding the broth. Which resulted in a great flavor profile and I garnished with mexican cheese, cilantro and seasoned tortilla strips.

Chef Bermudez January 04, 2013

I tasted this sopa in a restaurant in New Mexico for the first time and wanted a recipe that replicated the great taste. This recipe is IT! I used organic chicken stock and oregano, cumin and thyme for the herbs and added a bay leaf. I also added celery and it tasted great.

jmhaan November 30, 2006

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