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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
Cook Time 30 minutes
Total Time 45 minutes
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.