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 How Do I Make Mexican Chicken Soup Recipe, How To Make Mexican Chicken Soup Recipe, Mexican Chicken Soup, Mexican Chicken Soup Recipe
Prep Time 10minutes
Cook Time 2hours15minutes
Total Time 2hours25minutes
Servings 8-10 servings
Calories 364kcal
Author Kathleen
Ingredients
6chicken breast halvescooked and diced
2tablespoonsolive oil
1yellow onion, chopped
1red bell pepperchopped
1/2-1jalapeno pepperseeded and finely chopped
1tablespoongarlicchopped
1/2teaspoon salt
1/4 teaspoon black pepper
1tablespoonchili powder
1tablespoondried oregano
1teaspoonground smoked paprika
1teaspoondried ground cumin
64ounces chicken broth
1(14.5-ounce)can diced tomatoes
1(16-ounce) jar salsaI use mild
1(11-ounce) can whole corn drained
2(15-ounce) cansblack beansdrained and rinsed
Toppings:
1cupfresh cilantrochopped
1cupMonterrey jack cheeseshredded
tortilla chipscoarsely chopped
Instructions
In a medium pot, add chicken and cover with 1 inch of water. Add 1 tablespoon of salt. On medium-high heat, bring water to a roaring 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.
Sautee onion, red pepper, and jalapeno in a large pot until very soft. Add garlic and saute for 2 minutes. Add salt, black pepper, chili powder, oregano, smoked paprika, and cumin. Saute for about 1 minute.
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. 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.