Mexican chicken soup recipe

What makes this Mexican chicken soup special isn’t just the flavors, but the stories it carries—memories of grandma’s kitchen, the chaotic joy of family dinners. I love how the smoky tomato base and fresh toppings turn simple ingredients into a vibrant bowl of warmth.

Why this soup keeps calling me back

It’s the way the smoky tomato broth hugs every spoonful. The balance of heat, tang, and creamy toppings makes each bowl a little celebration. Plus, it’s a forgiving recipe—play with ingredients, and it still tastes fantastic.

Breaking down the ingredients: what makes this soup sing

• Chicken breast or thighs: I prefer thighs for more flavor and juiciness, but breasts work well too. Use cooked and shredded for a tender bite.: Adds protein and heartiness, with a rich, savory taste.
• Tomatoes: Fresh or canned, they form the smoky, tangy base.: Brings umami and a vibrant red hue, essential for depth.
• Corn: Fresh, frozen, or canned—whatever’s handy.: Sweetens the soup, adding a pop of texture and color.
• Beans: Black beans or pinto—soaking optional, but cooked beans are best.: Adds creaminess and protein, grounding the dish.
• Lime: Brightens everything with a zesty, citrus kick.: A splash of lime at the end lifts the whole bowl.
• Cilantro and avocado: Fresh herbs and creamy fruit garnish.: Deliver herbal freshness and cooling richness.
• Spices (cumin, chili powder): My secret to smoky warmth.: Layered in to deepen the flavor profile.

Tools of the trade for rustic Mexican chicken soup

• Large heavy-bottomed pot: To evenly cook the soup and handle hearty ingredients.
• Chopping board and sharp knife: For prepping vegetables and chicken.
• Ladle: Serving the soup without losing precious broth.
• Tongs: Gently shredding hot chicken and handling toppings.

Step-by-step guide to a soulful bowl of Mexican chicken soup

Step 1: Start by gathering all your ingredients and prep your workspace. Chop the vegetables, shred the chicken, and have your spices ready.

Step 2: In a large pot, heat a tablespoon of oil over medium heat. Sauté diced onions and garlic until fragrant, about 2-3 minutes.

Step 3: Add chopped tomatoes and cook until they break down, about 5 minutes, stirring occasionally. This builds a smoky base.

Step 4: Pour in chicken broth, bring to a simmer, and add shredded chicken, corn, and beans. Let it simmer gently for 20 minutes.

Step 5: Taste and adjust seasoning with salt, pepper, and a squeeze of lime. Serve hot, garnished with cilantro and avocado.

Cooking checkpoints and tips to perfect your soup

• Vegetables should be tender but not mushy, with vibrant colors.
• The broth should be flavorful and clear, not greasy or cloudy.
• Chicken should be shredded easily and be moist, not dry or stringy.

Common mistakes and how to fix them

• Over-seasoned broth.? If the broth is too salty, dilute with a splash of water or add more fresh lime juice.
• Vegetables turning to mush.? If vegetables are overcooked, add them later or cook on lower heat.
• Undercooked chicken.? If chicken isn’t tender enough, simmer longer or cut into smaller pieces.
• Too dense or gloopy.? If the soup is too thick, add more broth or water to loosen it up.

Mexican Chicken Soup

This vibrant Mexican chicken soup features a smoky tomato broth enriched with tender shredded chicken, sweet corn, and hearty beans. Topped with fresh cilantro and creamy avocado, it offers a comforting, colorful bowl with a rich, tangy flavor and a warm, satisfying texture.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken (thighs or breasts) preferably cooked and shredded
• 4 large ripe tomatoes or 1 can (14 oz) diced tomatoes for a smoky base, use roasted or charred if possible
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup beans black beans or pinto, cooked and drained
• 1 lime lime for fresh citrus flavor
• 1/2 cup chopped cilantro for garnish
• 1 avocado ripe avocado sliced for garnish
• 1 teaspoon ground cumin adds smoky warmth
• 1 teaspoon chili powder for depth and heat
• 1 tablespoon olive oil for sautéing
• 1 onion, diced for base flavor
• 2 cloves garlic, minced adds aroma and depth

Equipment

• Large heavy-bottomed pot
• Chopping board and sharp knife
• Ladle
• Tongs

Method

 

1. Chop the tomatoes into small chunks and set aside. Dice the onion and mince the garlic, preparing your aromatics.
   
2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent, about 3 minutes, releasing a fragrant aroma.
3. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in the chopped tomatoes, cumin, and chili powder. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, about 5 minutes, filling the kitchen with a smoky, savory aroma.
5. Pour in 4 cups of chicken broth and bring to a gentle simmer. Add the shredded chicken, corn, and beans, stirring to combine.
6. Reduce heat to low and let the soup simmer gently for 20 minutes, allowing flavors to meld and vegetables to soften.
7. Squeeze fresh lime juice into the soup, stirring to brighten the flavors. Taste and adjust seasoning with salt, if needed.
8. Ladle the hot soup into bowls and garnish generously with chopped cilantro and slices of ripe avocado for a fresh, creamy finish.

Notes

For extra smoky flavor, char the tomatoes over an open flame before chopping. Feel free to customize toppings with shredded cheese, sour cream, or hot sauce.