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easy mexican chicken soup in a bowl
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Mexican Chicken Soup

If you love Mexican chicken recipes that are perfect for cooler weather, Mexican chicken soup delivers zesty flavor in a comforting seasoned broth.
Course Soup
Cuisine Mexican
Keyword Chicken Soup, Mexican Soup, soup recipes
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8 -10 servings
Calories 364kcal
Author Kathleen

Ingredients

  • 6 boneless, skinless chicken breast halves, cut in bite sized pieces
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper chopped
  • 1/2-1 jalapeno pepper, seeded, ribs removed, and finely chopped
  • 1 tablespoon garlic, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon dried ground cumin
  • 64 ounces chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (16-ounce) jar salsa, I use mild
  • 1 (11-ounce) can whole corn, drained
  • 2 (15-ounce) cans black beans, drained and rinsed

Toppings:

  • 1 cup fresh cilantro, chopped
  • 1 cup Monterrey jack cheese, shredded
  • tortilla chips, coarsely chopped

Instructions

  • In a medium pot, add chicken (6) and cover with 1 inch of water. Add 1 tablespoon of salt. On medium-high heat, bring water to a boil. Remove from heat and cover tightly for 30 minutes or until there's no longer any pink in chicken. Remove chicken from pot, let stand until cool enough to handle, then dice.  
    How to make Mexican chicken soup, adding chicken to the pot
  • Sautee onion (1), red pepper (1), and jalapeno (1/2-1) in a large pot until very soft. Add garlic (1) and saute for 2 minutes. Add salt (1/2 teaspoon), black pepper (1/4 teaspoon), chili powder (1 tablespoon), oregano (1 tablespoon), smoked paprika (1 teaspoon), and cumin (1 teaspoon). Saute for about 1 minute. 
    How to make Mexican chicken soup, sauteing aromatics
  • Add all the rest of the ingredients except for the chicken. Simmer on medium-low heat for 1 1/2 hours to allow all the flavors to develop. Add water, as needed, to the soup if it gets too thick.
    How to make Mexican chicken soup, adding the rest of the ingredients to boil
  • Add chicken and heat through. Garnish soup with cilantro, tortilla chips, and cheese. This soup is even better if made and refrigerated a day ahead of serving.  
  • If you are in a hurry, don't worry about the simmer time. The soup is still wonderful if you heat everything through after you saute the veggies. I like the long simmer because I like the canned veggies to soften and the flavors to really merge. 
    Ladle scooping Mexican chicken soup

Nutrition

Serving: 1/8 of the recipe | Calories: 364kcal | Carbohydrates: 33g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 2104mg | Potassium: 1222mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1447IU | Vitamin C: 43mg | Calcium: 199mg | Iron: 4mg