Easy Mexican Chicken Soup Recipe

Introduction

This Easy Mexican Chicken Soup is a vibrant and hearty one-pot meal bursting with Southwest flavors. Ready in just 10 minutes of prep, it’s perfect for busy weeknights or anytime you crave a comforting, flavorful chicken taco soup. Olé!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 1 large red bell pepper, diced
• 4 cups chicken broth (carton, stock, or bone broth)
• 14.5 ounces diced tomatoes, undrained (regular or fire-roasted)
• 4 ounces diced green chiles, undrained
• 15 ounces black beans, rinsed and drained
• 15 ounces pinto beans, rinsed and drained
• 1 cup corn kernels (frozen, fresh, canned drained, or hominy)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 2 ½ cups shredded chicken (rotisserie or cooked)
• Kosher salt, to taste (start with ½ teaspoon)
• Black pepper, to taste
• ½ lime, fresh squeezed
• 2-3 tablespoons chopped cilantro

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 to 7 minutes. Add the minced garlic during the last minute and stir until fragrant.
2. Step 2: Pour in the chicken broth, diced tomatoes with their juices, green chiles, black beans, pinto beans, and corn. Stir everything to combine well.
3. Step 3: Sprinkle in the garlic powder, onion powder, cumin, chili powder, and add salt and black pepper to taste. Stir to evenly distribute the spices.
4. Step 4: Add the shredded chicken and stir it into the soup. Cover the pot and bring it to a boil. Reduce the heat and let it simmer gently for 20 to 30 minutes.
5. Step 5: Remove the soup from heat, then stir in the fresh lime juice and chopped cilantro. Serve warm with your favorite toppings.

Tips & Variations

• For extra flavor, use fire-roasted diced tomatoes and homemade chicken broth if possible.
• If using raw chicken, add it with the broth and simmer longer until cooked through before adding beans and corn.
• Swap corn for hominy for a traditional twist in texture and flavor.
• Add toppings like shredded cheese, sour cream, avocado, jalapeños, or tortilla chips to enhance the soup.
• Adjust the chili powder and cayenne if you want it spicier or milder.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can combine all ingredients except the lime juice and cilantro in a slow cooker. Cook on low for 4 to 6 hours, then stir in lime juice and cilantro just before serving.

Can I use canned chicken instead of shredded chicken?

While shredded cooked chicken gives the best texture, canned chicken can be used in a pinch. Add it toward the end of cooking to avoid overcooking.

Easy Mexican Chicken Soup Recipe

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★★★★★

4.6 from 82 reviews

This Easy Mexican Chicken Soup is a vibrant, hearty one-pot meal that brings the bold flavors of the Southwest to your table. With tender shredded chicken, beans, corn, diced tomatoes, and a blend of warm spices, this quick and simple soup delivers a comforting fiesta in every spoonful. Perfect for weeknight dinners, it’s packed with protein and fiber, and can be customized with your favorite fresh toppings like avocado, cheese, and cilantro.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 1 large red bell pepper, diced
• 1 teaspoon garlic, minced
• 4 cups chicken broth (from carton, stock, or bone broth)
• 14.5 ounces diced tomatoes, undrained (regular or fire-roasted)
• 4 ounces diced green chiles, undrained
• 15 ounces black beans, rinsed and drained
• 15 ounces pinto beans, rinsed and drained
• 1 cup corn kernels (frozen, fresh, or canned drained; hominy optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 2 ½ cups shredded chicken (rotisserie recommended)
• Kosher salt, to taste (start with ½ teaspoon)
• Black pepper, to taste
• ½ lime, fresh squeezed
• 2–3 tablespoons fresh cilantro, chopped

Optional Toppings

• Shredded cheese
• Sour cream
• Avocado slices
• Fresh lime wedges
• Jalapeno slices
• Tortilla chips or strips
• Additional cilantro

Instructions

1. Sauté Vegetables: Heat 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat. Add the diced onion and red bell pepper, cooking for about 5 to 7 minutes until the onions become translucent and soft. Add the minced garlic during the last minute and stir until fragrant.
2. Add Broth and Beans: Pour in 4 cups of chicken broth, add the diced tomatoes with their juices, diced green chiles, black beans, pinto beans, and corn kernels. Stir everything together thoroughly to combine all the ingredients.
3. Season the Soup: Sprinkle in 1 teaspoon each of garlic powder, onion powder, cumin, and 1 tablespoon of chili powder. Season with kosher salt and black pepper to taste, starting with about ½ teaspoon salt and adjusting as needed.
4. Add Chicken and Simmer: Stir in 2 ½ cups of shredded chicken. Cover the pot, bring the soup to a boil, then reduce the heat and let it simmer gently for 20 to 30 minutes to allow flavors to meld together.
5. Finish and Serve: Remove the soup from heat and stir in the fresh lime juice from half a lime and 2 to 3 tablespoons of chopped cilantro. Serve hot, offering optional toppings like shredded cheese, sour cream, avocado, jalapenos, tortilla chips, fresh lime wedges, and extra cilantro to customize each bowl.

Notes

• For a shortcut, use rotisserie chicken to save time; if using raw chicken, add it at the start with the broth and cook until fully done.
• Frozen, fresh, or canned corn can all be used based on what you have; hominy is a great substitute for a different texture.
• Adjust the chili powder and jalapenos for more or less heat depending on your spice preference.
• This soup stores well in the fridge for up to 4 days and freezes nicely for up to 3 months.
• Garnishing with fresh lime juice right before serving boosts the bright, fresh flavors.

Keywords: Mexican chicken soup, Southwest chicken soup, easy chicken taco soup, hearty chicken soup, one-pot Mexican soup, chicken and bean soup