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Mexican Chicken Soup

A vibrant, hearty, flavor-packed Mexican chicken soup made with shredded chicken, vegetables, beans, corn, and bright lime-cilantro finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 260

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 jalapeño minced, optional
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • salt and pepper to taste
  • 14.5 oz diced tomatoes canned
  • 6 cups chicken broth
  • 2 cups shredded chicken cooked
  • 1 cup corn kernels fresh or frozen
  • 15 oz black beans drained and rinsed
Finishing
  • 1 lime juiced
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and jalapeño. Cook until softened.
  2. Stir in garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook until fragrant.
  3. Add diced tomatoes and chicken broth. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer 15 minutes.
  5. Add shredded chicken, corn, and black beans. Simmer 10 more minutes.
  6. Stir in lime juice and cilantro. Adjust seasoning as needed.
  7. Serve with optional toppings such as avocado, cheese, or tortilla strips.

Notes

For a creamy version, add 1/2 cup heavy cream or coconut milk at the end.