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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
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 (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.