Print

Easy Mexican Chicken Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/easy-mexican-chicken-soup-recipe/