Mexican Chicken Soup with Cilantro Jalapeno Pesto

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is nutritious, delicious and super easy to make.  It’s crowded with fresh vegetables like carrots, celery and green cabbage and it’s lightly seasoned with classic Mexican flavors.  I garnish this Mexican vegetable soup with a heaping spoonful (or two) of Cilantro Pesto, lime wedges, avocado, and tortilla strips.   

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is crowded with carrots, celery and green cabbage and seasoned with classic Mexican flavors

MEXICAN VEGETABLE SOUP

If you love a good vegetable soup, then you’re going to really love this Mexican Chicken Soup with Cilantro Jalapeno Pesto!   It’s loaded with flavor and good for you ingredients and it’s quick and easy to make!  The Cilantro Pesto that I serve this soup with is spiked with a little jalapeno, giving this soup an incredible pop of flavor!

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is crowded with carrots, celery and green cabbage and seasoned with classic Mexican flavors.

MEXICAN CHICKEN SOUP RECIPE

This Mexican chicken soup recipe has a short list of healthy ingredients.

  • Extra virgin olive oil
  • Green onions
  • Carrots
  • Celery
  • Green cabbage
  • Garlic
  • Seasoning (cumin and dried oregano)
  • Canned tomatoes
  • Low sodium chicken broth
  • Chicken breast

HOW TO MAKE HEALTHY CHICKEN VEGETABLE SOUP

This healthy chicken vegetable soup recipe  comes together in about 45 minutes (15 minutes prep time and 40 minutes cook time)

  • Cook chicken
  • Saute carrots, celery, green onion and garlic
  • Add seasoning
  • Pour in tomatoes and chicken broth
  • Add the chopped chicken, and cabbage 
  • Stir in lime juice
  • Season with ground black pepper and salt to taste
  • Serve with Cilantro Pesto, tortilla strips, chopped cilantro, diced avocado and lime wedges

CILANTRO PESTO RECIPE

I only add a wee bit of jalapeno to this cilantro pesto, so if you’re one who likes more heat, then just adjust this cilantro pesto recipe to add as much jalapeno as you like.   

  • Fresh cilantro leaves
  • Garlic
  • Jalapeno
  • Parmesan cheese
  • Olive oil

HOW TO MAKE CILANTRO PESTO

  • Combine the cilantro, garlic, jalapeno and cheese in a food processor or blender and process.
  • While the motor is running, and the olive oil in a slow, thin stream.
  • Continue to process until the pesto until you reach your desired consistency.
  • To keep the pesto from turning brown on top…place a tablespoon of olive oil on the top of the pesto then seal tightly.

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is crowded with carrots, celery and green cabbage and seasoned with classic Mexican flavors.

This healthy chicken vegetable soup recipe is loaded with high-in-fiber vegetables that leaves you feeling full and satisfied making this a perfect Healthy Soup Recipe for Weight Loss.  

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is crowded with carrots, celery and green cabbage and seasoned with classic Mexican flavors.

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MORE HEALTHY SOUP RECIPES YOU’LL LOVE

Vegetable Soup

Chicken Tortilla Soup

Italian Chicken Vegetable Soup

Spring Chicken Vegetable Soup

Soupe au Pistou

Roasted Garlic Chicken Soup

Skinny Taco Soup

Mexican Chicken Posole

Spanish Chicken and Rice Soup

 

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is crowded with carrots, celery and green cabbage and seasoned with classic Mexican flavors
Yield: 6 Servings

Mexican Chicken Soup with Cilantro Jalapeno Pesto

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

This Mexican Chicken Soup with Cilantro Jalapeno Pesto is nutritious, delicious and super easy to make.  It's crowded with fresh vegetables like carrots, celery and green cabbage and it's lightly seasoned with classic Mexican flavors.  This soup is garnished with a heaping spoonful (or two) of Cilantro Jalapeno Pesto, lime wedges, avocado, and tortilla strips.   It has something for everyone!

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 - 5 green onions, finely sliced (white and light green parts only)
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cups green cabbage, chopped
  • 2 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 14½-ounce can low-sodium chopped tomatoes
  • 8 cups low sodium chicken broth
  • 1-1/2 pounds chicken breast, chopped
  • 2 tablespoons lime juice
  • freshly ground black pepper and sea salt to taste
  • For the Cilantro Jalapeno Pesto
  • 1 cup loosely packed fresh cilantro leaves
  • 2 cloves garlic
  • 1/2 teaspoon jalapeno, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil

Instructions

  1. Add the chicken to a stock pot. Cover with just enough water to cover the chicken and simmer for about 20 minutes or until the chicken is no longer pink inside.
  2. Remove the chicken from the pot and set aside to cool. After it has cooled, cut the chicken and discard the skin and bones.
  3. In a large Dutch, heat oil over medium heat.
  4. Add green onions, carrots and celery and saute for 3-5 minutes
  5. Add the garlic, oregano and cumin and saute for another minute or two.
  6. Add tomatoes and chicken broth and bring to a boil then reduce to a simmer.
  7. Add the chopped chicken, and cabbage and cook for another 3-5 minutes or until cabbage is just softened.
  8. Stir in the lime juice.
  9. Add freshly ground black pepper and salt to taste.
  10. Serve bowls of soup and serve with Cilantro Jalapeno Pesto, tortilla strips, chopped cilantro, diced avocado and lime wedges.

For the Cilantro Jalapeno Pesto

  1. Combine the cilantro, garlic, jalapeno and cheese in a food processor or blender and process.
  2. While the motor is running, and the olive oil in a slow, thin stream. Continue to process until the pesto until you reach your desired consistency.
  3. To keep the pesto from turning brown on top...place a tablespoon of olive oil on the top of the pesto then seal tightly.

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