Easy Mexican Chicken Soup made with Hale

By Melissa Smith Honen, Founder, The Hale Life December 17, 2020


1 medium onion chopped (about 2 cups)

3 stalks celery chopped (about 1 cup)

3 carrots peeled and finely chopped (about 1 cup)

2 cloves garlic minced

6 cups Hale Bone Broth

1 (14 ounce) can crushed tomatoes

1 jalapeño pepper seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

3 cups cooked rotisserie chicken

2 tablespoons chopped fresh cilantro optional

Salt and freshly ground black pepper

Avocado, cheese, sour cream, and tortilla chips for serving (optional)


In a large saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally until the vegetables have softened and the onion has started to brown, about 10 minutes.

Add the garlic and stir until fragrant, about 30 seconds. Stir in the Hale Bone Broth, tomatoes and juice, jalapeño, cumin, and coriander.

Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.

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