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 infused with cumin and chili powder, loaded with shredded chicken, corn, and beans. Topped with fresh cilantro and creamy avocado, it offers a comforting, hearty texture with bright, lively flavors that celebrate family memories and bold spice notes.

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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 preferably thighs for flavor
• 4 cups chicken broth or stock
• 1 can diced tomatoes fresh or canned
• 1 cup corn fresh, frozen, or canned
• 1 can black beans drained and rinsed
• 1 lime lime for juice
• 1/4 cup cilantro chopped, for garnish
• 1 avocado avocado sliced, for topping
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 1 tablespoon olive oil

Equipment

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

Method

 

1. Heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add diced onions and garlic, sautéing until fragrant and translucent, about 2-3 minutes, filling the kitchen with a warm aroma.
   
2. Add the diced tomatoes to the pot and cook for about 5 minutes, stirring occasionally, until they break down and release a smoky, fragrant aroma, creating a rich base for the soup.
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in cumin and chili powder to deepen the smoky, spicy flavor.
4. Add the shredded chicken, corn, and drained black beans to the simmering broth. Stir well and let everything cook together for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Squeeze fresh lime juice into the soup, then taste and adjust seasoning with salt, pepper, or more lime if needed for brightness.
6. Serve the hot soup in bowls, garnished generously with chopped cilantro and slices of creamy avocado for a fresh, cooling contrast.

Notes

Use leftover cooked chicken for convenience. Adjust the spice levels by adding more chili powder if you like it hotter. For a thicker soup, mash some beans or add a little masa harina.