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cilantro chicken soup served in a white bowl garnished with avocado and fresh cilantro
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Cilantro Chicken Soup

Cilantro Chicken Soup is a one-pot, 30-minute meal with tender chicken, fresh veggies, and a fragrant broth. Freezer-friendly & easy to make.
Course Soup
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 276kcal
Author Sujatha Muralidhar

Ingredients

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breast or thighs
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 1 jalapeño seeded and chopped
  • 1 cup cilantro leaves fresh chopped (divided)
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder optional
  • 6 cups chicken broth low-sodium preferred
  • 1 tablespoon lime juice

Instructions

  • Heat olive oil in a large pot over medium heat. Place the chicken over the pot and sprinkle it with a pinch of salt and ground black pepper, then sear for 2 minutes on each side until lightly browned. Remove the chicken and set it aside.
  • In the same pot, add the onion, carrot, celery, and jalapeño. Sauté for 4 minutes until softened.
  • Add the garlic, ground cumin, smoked paprika, and chili powder (if using) and cook for another minute.
  • Simmer the Soup
  • Add the chicken broth and return the chicken to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  • Stir in most of the chopped cilantro (reserve some for garnish) and the lime juice. Simmer for an additional 5 minutes.
  • Ladle the soup into bowls and garnish with the remaining cilantro.

Notes

  • Adjust the spice by adding or removing jalapeño seeds and tweaking the chili powder to your preference.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months for a convenient meal later.
  • Thaw overnight in the fridge or defrost in the microwave. Reheat on the stovetop or microwave, adding water or broth if needed.
  • Enjoy a complete meal with cornbread, tacos, roasted veggies, or a fresh green salad.

Nutrition

Calories: 276kcal | Carbohydrates: 8g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 1699mg | Potassium: 646mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3115IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 3mg