Boiled chicken is a simple, versatile, and healthy protein option perfect for Mexican cuisine.
It absorbs spices and seasonings beautifully, making it ideal for flavorful dishes.
These 15 Mexican boiled chicken recipes are designed to be easy, delicious, and perfect for weeknight dinners or family meals.
From soups and stews to tacos, enchiladas, and salads, there’s a recipe for every craving.
Using fresh chicken, herbs, and authentic Mexican seasonings, these recipes bring vibrant flavors to your table.
Enjoy wholesome, satisfying, and flavorful boiled chicken dishes with a Mexican twist.
15 Hearty Mexican Boiled Chicken Recipes to Try
Mexican boiled chicken recipes prove that simple cooking methods can yield flavorful and satisfying meals.
These 15 recipes offer a variety of preparations, from comforting soups to zesty tacos and hearty stews.
Experiment with herbs, spices, and salsas to enhance the taste and aroma of boiled chicken.
Boiled chicken is versatile, healthy, and perfect for weeknight dinners or meal prep.
With these recipes, you can enjoy authentic, delicious, and easy Mexican-inspired meals anytime at home.
Bring bold flavors and wholesome ingredients to your table with these boiled chicken dishes.
Mexican Boiled Chicken Tinga
This Mexican Boiled Chicken Tinga is smoky, spicy, and packed with flavor.
It features tender boiled chicken shredded and cooked in chipotle sauce with onions, garlic, and tomatoes for a low-carb, protein-rich meal.
Ingredients:
- 1 lb chicken breasts, boiled and shredded
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 2 tbsp chipotle sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions:
- Boil chicken breasts in salted water 15–20 minutes until fully cooked.
- Remove chicken, let cool slightly, and shred using forks.
- Heat olive oil in a skillet over medium heat and sauté onions and garlic 3–4 minutes until translucent.
- Add shredded chicken, tomato sauce, chipotle sauce, smoked paprika, salt, and pepper.
- Cook 5–6 minutes, stirring occasionally until chicken absorbs flavors.
- Garnish with fresh cilantro and serve hot with low-carb tortillas or rice alternatives.
This Mexican Boiled Chicken Tinga is smoky, spicy, and savory.
It provides a protein-rich, low-carb meal perfect for lunch or dinner.
The combination of tender chicken and chipotle sauce delivers bold Mexican flavors.
A simple, delicious, and family-friendly dish for weeknight meals.
Mexican Boiled Chicken Pozole
This Mexican Boiled Chicken Pozole is hearty, flavorful, and comforting.
It features tender boiled chicken simmered with hominy, garlic, onions, and chili peppers for a traditional Mexican stew full of rich, layered flavors.
Ingredients:
- 1 lb chicken breasts, boiled and shredded
- 2 cups canned hominy, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 dried guajillo chilies, soaked and blended
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh lime wedges and cilantro for garnish
Instructions:
- Boil chicken breasts in salted water 15–20 minutes until fully cooked.
- Remove chicken and shred using forks.
- Heat olive oil in a large pot over medium heat and sauté onions and garlic 3–4 minutes until fragrant.
- Add blended guajillo chilies, cumin, oregano, and salt, cooking 2 minutes to release aromas.
- Add shredded chicken and hominy, pouring in 3 cups of the chicken broth.
- Simmer 15–20 minutes to allow flavors to meld.
- Serve hot, garnished with fresh lime wedges and chopped cilantro.
This Mexican Boiled Chicken Pozole is hearty, comforting, and aromatic.
It provides a flavorful, protein-rich low-carb option for lunch or dinner.
The combination of shredded chicken, hominy, and chilies delivers bold, traditional Mexican flavors.
A warming, satisfying dish perfect for family meals or gatherings.
Mexican Boiled Chicken Enchiladas
These Mexican Boiled Chicken Enchiladas are soft, flavorful, and savory.
Tender shredded boiled chicken is wrapped in low-carb tortillas and smothered in a rich enchilada sauce.
Ingredients:
- 1 lb boiled chicken, shredded
- 4 low-carb tortillas
- 1/2 cup enchilada sauce
- 1/2 cup shredded Mexican cheese
- 1/4 cup diced onions
- 1 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and sauté onions 3–4 minutes until tender.
- Add shredded chicken, cumin, salt, and pepper, stirring to combine.
- Fill each tortilla with chicken mixture, roll tightly, and place in a baking dish.
- Pour enchilada sauce evenly over tortillas and sprinkle with shredded cheese.
- Bake 12–15 minutes until cheese melts and sauce is bubbly.
- Garnish with chopped cilantro before serving.
These Mexican Boiled Chicken Enchiladas are rich, savory, and satisfying.
They provide a protein-packed, low-carb meal for lunch or dinner.
The combination of shredded chicken, enchilada sauce, and cheese creates bold Mexican flavors.
A simple, flavorful, and elegant dish for family or guests.
Mexican Boiled Chicken Sopa de Lima
This Mexican Boiled Chicken Sopa de Lima is light, tangy, and aromatic.
Tender boiled chicken is simmered with lime juice, vegetables, and Mexican spices for a refreshing soup full of zesty flavors.
Ingredients:
- 1 lb boiled chicken, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 4 cups chicken broth
- Juice of 2 limes
- 1 tsp cumin
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions:
- Boil chicken until cooked, then shred using forks.
- Heat a pot over medium heat and sauté onion, garlic, carrot, and celery 4–5 minutes until softened.
- Add chicken broth, shredded chicken, and cumin, and bring to a simmer.
- Cook 10–12 minutes to combine flavors.
- Stir in lime juice, season with salt and pepper, and garnish with cilantro before serving.
This Mexican Boiled Chicken Sopa de Lima is tangy, aromatic, and light.
It provides a low-carb, protein-rich meal perfect for lunch or dinner.
The combination of lime, vegetables, and chicken delivers a refreshing Mexican flavor.
A comforting, healthy, and flavorful soup ideal for any occasion.
Mexican Boiled Chicken Tacos
These Mexican Boiled Chicken Tacos are fresh, zesty, and full of flavor.
Tender shredded chicken is seasoned with Mexican spices and served in low-carb tortillas with fresh vegetables and lime.
Ingredients:
- 1 lb boiled chicken, shredded
- 4 low-carb tortillas
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tsp chili powder
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Boil chicken and shred using forks.
- Heat olive oil in a skillet and sauté red onion 2–3 minutes until tender.
- Add shredded chicken, chili powder, salt, and pepper, stirring to coat evenly.
- Warm tortillas on a skillet 1–2 minutes per side.
- Assemble tacos with chicken, tomatoes, and cilantro, finishing with a squeeze of lime.
These Mexican Boiled Chicken Tacos are zesty, fresh, and satisfying.
They provide a low-carb, protein-rich option for lunch or dinner.
The combination of seasoned chicken and fresh toppings delivers authentic Mexican flavors.
A quick, easy, and delicious family-friendly dish.
Mexican Boiled Chicken Salad
This Mexican Boiled Chicken Salad is refreshing, light, and full of flavor.
Tender chicken is paired with fresh vegetables, avocado, and lime juice for a healthy, low-carb Mexican-inspired salad.
Ingredients:
- 1 lb boiled chicken, shredded
- 1/2 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Boil chicken and shred using forks.
- In a large bowl, combine shredded chicken, avocado, tomatoes, red onion, and cilantro.
- Drizzle lime juice and olive oil over the mixture.
- Toss gently to combine and season with salt and pepper.
- Serve immediately or chilled for a refreshing meal.
This Mexican Boiled Chicken Salad is light, fresh, and flavorful.
It provides a protein-packed, low-carb meal perfect for lunch or a light dinner.
The combination of lime, avocado, and tender chicken delivers bold, refreshing Mexican flavors.
A healthy, quick, and easy dish for family or guests.
Mexican Boiled Chicken Mole
This Mexican Boiled Chicken Mole is rich, savory, and aromatic.
Tender boiled chicken is simmered in a complex, spiced chocolate mole sauce for a flavorful, traditional Mexican dish.
Ingredients:
- 1 lb boiled chicken, shredded
- 1/2 cup mole sauce
- 1/4 cup chicken broth
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions:
- Boil chicken until fully cooked, then shred using forks.
- Heat olive oil in a skillet over medium heat.
- Add mole sauce and chicken broth, stirring to combine.
- Add shredded chicken, cumin, cinnamon, salt, and pepper.
- Simmer 8–10 minutes to allow flavors to meld.
- Serve hot, garnished with sesame seeds.
This Mexican Boiled Chicken Mole is rich, aromatic, and deeply flavorful.
It provides a low-carb, protein-rich option for lunch or dinner.
The combination of tender chicken and mole sauce delivers traditional Mexican taste.
A satisfying, elegant dish perfect for family meals or celebrations.
Mexican Boiled Chicken with Salsa Verde
This Mexican Boiled Chicken with Salsa Verde is tangy, zesty, and savory.
Tender shredded chicken is simmered in a green tomatillo sauce, creating a flavorful low-carb Mexican meal.
Ingredients:
- 1 lb boiled chicken, shredded
- 1 cup salsa verde
- 1/2 cup chicken broth
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Boil chicken until fully cooked, then shred using forks.
- Heat olive oil in a skillet over medium heat and sauté onions and garlic 3–4 minutes until fragrant.
- Add shredded chicken, salsa verde, and chicken broth.
- Season with salt and pepper and simmer 10 minutes.
- Garnish with chopped cilantro and serve hot.
This Mexican Boiled Chicken with Salsa Verde is tangy, zesty, and flavorful.
It provides a low-carb, protein-packed meal perfect for lunch or dinner.
The combination of tender chicken and green tomatillo sauce delivers authentic Mexican taste.
A quick, easy, and delicious dish for family or guests.
Mexican Boiled Chicken with Poblano Peppers
This Mexican Boiled Chicken with Poblano Peppers is smoky, mild, and savory.
Shredded chicken is cooked with roasted poblano peppers, onions, and spices for a flavorful low-carb Mexican meal.
Ingredients:
- 1 lb boiled chicken, shredded
- 2 roasted poblano peppers, sliced
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions:
- Boil chicken until cooked, then shred using forks.
- Heat olive oil in a skillet over medium heat and sauté onions and garlic 3–4 minutes until tender.
- Add shredded chicken, sliced roasted poblanos, cumin, salt, and pepper.
- Stir gently and cook 5–6 minutes until heated through.
- Serve hot as a main dish or with low-carb tortillas.
This Mexican Boiled Chicken with Poblano Peppers is smoky, mild, and aromatic.
It provides a low-carb, protein-rich option for lunch or dinner.
The combination of tender chicken and roasted peppers delivers bold Mexican flavors.
A simple, delicious, and colorful dish perfect for family meals.
Mexican Spicy Boiled Chicken Soup
This Mexican Spicy Boiled Chicken Soup is warming, bold, and flavorful.
Tender chicken is boiled with vegetables, chili, and spices to create a low-carb, comforting Mexican soup.
Ingredients:
- 1 lb boiled chicken, shredded
- 4 cups chicken broth
- 1 small onion, diced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 jalapeño, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Boil chicken until fully cooked, then shred using forks.
- Heat olive oil in a pot over medium heat and sauté onion, carrot, celery, and jalapeño 4–5 minutes until softened.
- Add chicken broth, shredded chicken, chili powder, cumin, salt, and pepper.
- Simmer 15–20 minutes to combine flavors.
- Serve hot with fresh cilantro or lime wedges.
This Mexican Spicy Boiled Chicken Soup is warming, bold, and satisfying.
It provides a low-carb, protein-rich option perfect for lunch or dinner.
The combination of tender chicken, spices, and vegetables delivers robust Mexican flavors.
A comforting, quick, and flavorful soup for any occasion.
Mexican Chicken Lime Bowls
These Mexican Chicken Lime Bowls are fresh, zesty, and vibrant.
Tender boiled chicken is mixed with avocado, lime, cabbage, and cilantro for a refreshing, low-carb meal.
Ingredients:
- 1 lb boiled chicken, shredded
- 1/2 avocado, diced
- 1/2 cup shredded cabbage
- 1/4 cup diced red onion
- Juice of 2 limes
- 2 tbsp olive oil
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions:
- Boil chicken until fully cooked, then shred using forks.
- In a large bowl, combine shredded chicken, avocado, cabbage, and red onion.
- Drizzle lime juice and olive oil over the mixture.
- Toss gently to combine and season with salt and pepper.
- Garnish with chopped cilantro before serving.
These Mexican Chicken Lime Bowls are fresh, zesty, and flavorful.
They provide a low-carb, protein-packed meal perfect for lunch or dinner.
The combination of lime, avocado, and tender chicken delivers bold Mexican flavors.
A quick, healthy, and elegant dish for family or guests.
