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Mexican Chicken Soup in a bowl

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 How Do I Make Mexican Chicken Soup Recipe, How To Make Mexican Chicken Soup Recipe, Mexican Chicken Soup, Mexican Chicken Soup Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8 -10 servings
Calories 364kcal
Author Kathleen


  • 6 chicken breast halves cooked and diced
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper chopped
  • 1/2-1 jalapeno pepper seeded and finely chopped
  • 1 tablespoon garlic chopped
  • 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


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


  • 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.  
    How to make Mexican chicken soup, adding chicken to the pot
  • 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. 
    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. 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.  
    How to make Mexican chicken soup, adding the rest of the ingredients to boil
  • 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


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