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 combines smoky tomato broth with tender shredded chicken, sweet corn, and hearty beans. Topped with fresh cilantro and creamy avocado, it offers a warm, comforting texture with bright, zesty flavors. The recipe involves simmering, sautéing, and garnishing to create a balanced, soul-satisfying bowl.

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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: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken preferably thighs for flavor
• 4 cups chopped 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 fresh cilantro chopped
• 1 avocado avocado sliced for garnish
• 1 teaspoon cumin ground
• 1 teaspoon chili powder for smoky warmth
• 1 tablespoon olive oil for sautéing
• 1 small onion diced
• 2 cloves garlic minced

Equipment

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

Method

 

1. Gather all your ingredients: dice the onion, mince the garlic, and chop the tomatoes and cilantro. Shred the cooked chicken if not already prepared.
   
2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onions and sauté until translucent and fragrant, about 3 minutes, filling the kitchen with a savory aroma.
   
3. Add minced garlic to the pot and cook for another minute until it becomes fragrant, stirring constantly to prevent burning.
   
4. Stir in chopped tomatoes and cook until they break down and release their juices, about 5 minutes, creating a smoky, rich base.
   
5. Pour in chicken broth or water to cover the ingredients, then bring to a gentle simmer.
   
6. Add shredded chicken, corn, black beans, cumin, and chili powder to the simmering broth. Stir well to combine and let everything cook together for 20 minutes, allowing flavors to meld.
   
7. Taste the broth and adjust seasoning with salt, pepper, and a squeeze of fresh lime juice for brightness.
8. Ladle the hot soup into bowls, then garnish generously with chopped cilantro and slices of creamy avocado, adding a fresh, vibrant touch.
9. Serve immediately while steaming hot, enjoying the smoky, zesty flavors and hearty textures in every spoonful.

Notes

Feel free to customize with your favorite toppings like shredded cheese or sour cream for extra richness.