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Dinner recipe · from the recipe book

Mexican Chicken Tomato Soup with Corn and Lime

A bright, brothy tomato-chile soup with tender shredded chicken thighs, sweet corn, zucchini and potatoes, finished with lime, cilantro and creamy avocado.

Mexican Chicken Tomato Soup with Corn and Lime

Ingredients

  • 1¼ lb560 gChicken thighs, boneless skinlesstrimmed
  • 1 tbsp14 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tbsp32 gTomato paste
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups960 gLow-sodium chicken broth
  • 2 small300 gRed potatoescut into 1/2-inch cubes
  • 1 medium196 gZucchinidiced
  • 1 cup136 gCorn kernels, frozen
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced just before serving

Steps

  1. Prep first: dice the onion, mince the garlic and jalapeño, cube the red potatoes, dice the zucchini and chop the cilantro. Keep the avocado whole until serving.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and jalapeño and cook until soft, about 5 minutes.
  3. Stir in the garlic, cumin, oregano and smoked paprika and cook 30 seconds until fragrant. Add the tomato paste and cook 1 minute, stirring.
  4. Add the canned diced tomatoes, chicken broth, whole chicken thighs, salt and black pepper. Bring to a boil, then lower to a gentle simmer, cover and cook 20 minutes.
  5. Lift out the chicken thighs, check they reach 165°F (74°C), and set them on a board.
  6. Add the red potatoes to the pot and simmer 10 minutes. Meanwhile shred the chicken with two forks.
  7. Add the zucchini and the frozen corn kernels straight from the freezer and simmer 5 minutes, until the potatoes are tender.
  8. Return the shredded chicken to the pot, heat through, and stir in the lime juice.
  9. Dice the avocado. Ladle the soup into bowls and top each with the avocado and cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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