Description
This hearty Mexican Chicken Soup is a flavorful and comforting dish perfect for any day. Loaded with tender chicken breasts, vegetables, black beans, corn, and a blend of traditional Mexican spices, this soup offers a delicious balance of savory and mild heat. Garnished with fresh lime juice, cilantro, and optional toppings like tortilla strips and avocado, it’s an easy-to-make recipe that yields six generous servings.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups chicken broth
- 1 (12 fluid ounce) can corn, drained
- 1 (14 fluid ounce) can black beans, drained and rinsed
Seasonings & Chicken
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Cayenne pepper, optional and to taste
- 1.5 pounds uncooked boneless, skinless chicken breasts
Garnishes (Optional)
- Lime wedges
- Fresh cilantro
- Sour cream
- Tortilla strips
- Avocado slices
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion, celery, and carrots. Sauté for 5–7 minutes until the vegetables are tender and lightly browned to enhance flavor.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juices, chicken broth, drained corn, and black beans. Stir in garlic powder, ground cumin, chili powder, and optional cayenne pepper. Place the uncooked chicken breasts in the pot, stirring gently to combine all ingredients.
- Simmer the Soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low-medium, cover the pot with the lid slightly ajar, and simmer for about 20 minutes or until the chicken breasts are fully cooked through.
- Shred the Chicken: Remove the chicken breasts from the pot carefully. Using two forks or your hands, cut up or shred the chicken into bite-sized pieces. Return the shredded chicken to the soup pot and stir to combine.
- Season and Garnish: Taste the soup and season with salt and pepper as needed. For extra brightness, add a good squeeze of fresh lime juice and sprinkle with chopped cilantro if desired. Serve hot, topped with optional garnishes such as tortilla strips, sour cream, cheese, or avocado to your liking.
Notes
- Light browning of vegetables adds depth of flavor but avoid burning.
- Adjust cayenne pepper according to your preferred spice level.
- Use fresh lime juice and cilantro for authentic Mexican flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker soup, simmer longer uncovered to reduce liquid.
