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Mexican Chicken Soup

A comforting and hearty Mexican Chicken Soup filled with shredded chicken, fresh vegetables, and a blend of spices, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups chicken broth
  • 1 cup corn (frozen or fresh)
  • 1 cup black beans, rinsed and drained
  • 1 medium jalapeño, minced (optional for heat)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • as needed Lime wedges for serving
  • as needed Chopped cilantro for garnish
  • as needed Avocado slices for a creamy topping

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat.
  2. Add the diced onion and sauté until translucent, around 5 minutes.
  3. Next, add the minced garlic and jalapeño (if using), cooking for another minute until fragrant.
  4. Stir in the shredded chicken, diced tomatoes, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper. Mix everything well.
Cooking
  1. Increase the heat to bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes.
  2. Serve the soup hot, garnished with lime wedges, chopped cilantro, and avocado slices.

Notes

For an extra kick, add diced green chiles or a splash of hot sauce. Substitute shredded turkey or a plant-based protein for a different flavor. If you prefer a creamier soup, mix in some Greek yogurt or sour cream before serving. Throw in additional vegetables like zucchini, bell peppers, or spinach for extra nutrition. Serve with a side of warm tortillas or tortilla chips for a complete meal experience.