Mexican chicken soup recipe

This Mexican chicken soup started as a way to use up leftovers but became a weekly ritual. It’s got just enough spice to wake up your senses without overwhelming. The broth is bright with lime, smoky from cumin, and cozy from tender chicken.

It’s a dish that feels like a hug—simple, real, and full of personality. Plus, it’s flexible enough to change with what’s in your fridge or pantry. I make it whenever I crave something honest and lively.

Why I Keep Coming Back to This Soup

It’s quick to make, adaptable, and every spoonful delivers a punch of comforting spice. The balance of smoky, tangy, and fresh flavors keeps me craving it, especially on busy nights or when I need a pick-me-up. Plus, it’s a dish that feels like home, no matter where I am.

Ingredients Breakdown & Tips

• Chicken breast: It’s lean, tender, and versatile. Use thighs if you want richer flavor, but watch the cooking time.: A sturdy, mild protein that soaks up flavors well and keeps the soup hearty.
• Tomatoes: Juicy, slightly sweet, and tangy. Use canned for convenience or fresh in season.: Adds brightness and a touch of acidity, balancing the spice.
• Corn: Sweet and crisp, it adds texture and color. Frozen works perfectly, just thaw beforehand.: Gives a pop of sweetness and a hint of smoky flavor if charred.
• Beans: Creamy, satisfying, and filling. Canned black beans are easiest, rinse well.: Adds protein and a smooth, velvety texture.
• Cilantro: Bright, herbal, and fresh. It’s essential for that authentic flavor.: Chop finely and add at the end for maximum aroma.

Tools & Equipment for the Best Chicken Soup

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp chef’s knife: To chop vegetables and chicken precisely.
• Cutting board: Prepping ingredients safely and efficiently.
• Ladle: For serving and tasting.
• Measuring spoons & cups: To keep seasonings balanced.

Step-by-Step for a Heartwarming Bowl

Step 1: Start by gathering all your ingredients and tools. Prepping everything makes the process smoother.

Step 2: In a large pot, sauté diced onions and garlic in a splash of oil until translucent and fragrant, about 5 minutes.

Step 3: Add chopped chicken breasts and cook until lightly browned, about 7 minutes, stirring often.

Step 4: Pour in chicken broth, add diced tomatoes, and bring to a simmer. Let it cook gently for 20 minutes.

Step 5: Stir in corn, beans, and chopped cilantro. Adjust seasoning with salt, pepper, and a squeeze of lime.

Step 6: Simmer for another 10 minutes, then taste and tweak the seasonings. Serve hot, garnished with extra cilantro and slices of avocado.

Cooking Checkpoints & Tips to Keep in Mind

• Onions should be translucent and fragrant before adding chicken.
• Chicken should be cooked through but not dry—internal temp 75°C / 165°F.
• Vegetables should be tender but still hold their shape.
• Soup should be flavorful, not salty—adjust seasoning towards the end.

Common Mistakes & How to Fix Them

• Soup turns out too gloopy or starchy.? Add more broth or water if the soup is too thick.
• Chicken remains tough after cooking.? Reduce heat and simmer longer if chicken isn’t tender.
• Soup tastes dull or flat.? Add a splash of lime or vinegar if the soup lacks brightness.
• Flavors are dull or bland.? Stir in more cilantro at the end for extra freshness.

Mexican Chicken Soup

This vibrant Mexican chicken soup combines tender shredded chicken with bright lime, smoky cumin, and fresh vegetables, simmered to create a hearty and flavorful broth. The soup’s final texture is comforting yet lively, with colorful ingredients and a zesty finish. It’s perfect for a quick, adaptable, and soul-warming meal that feels like a cozy hug in a bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts boneless, skinless
• 1 cup diced tomatoes canned or fresh
• 1 cup corn kernels frozen, thawed
• 1 can black beans rinsed and drained
• 1/4 cup chopped cilantro fresh, plus extra for garnish
• 2 cloves garlic minced
• 1 medium onion diced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 lime lime for juice and garnish
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons & cups

Method

 

1. Gather all ingredients and prep by chopping the onion and mincing the garlic.
   
2. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering, then add diced onion.
   
3. Sauté the onion for about 5 minutes until it becomes translucent and fragrant, then add the minced garlic and cook for another minute, stirring often.
   
4. Add the chicken breasts to the pot and cook for about 7 minutes, turning occasionally, until lightly browned on all sides.
   
5. Pour in the chicken broth and stir in the diced tomatoes, cumin, salt, and pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes.
   
6. Remove the chicken breasts from the pot and shred them with two forks, then return the shredded chicken to the soup.
   
7. Stir in the corn, black beans, and chopped cilantro. Squeeze in the juice of half the lime and stir well.
8. Let the soup simmer for another 10 minutes, tasting and adjusting seasoning with salt, pepper, and a squeeze of lime for brightness.
9. Serve hot, garnished with extra cilantro and lime slices, and enjoy a comforting, lively bowl of Mexican chicken soup.