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, juicy tomatoes, sweet corn, and creamy beans in a bright, smoky broth flavored with cumin and lime. The soup has a comforting, hearty texture with a lively, colorful appearance, topped with fresh cilantro for a burst of herbal freshness. It’s a simple, adaptable dish that delivers warmth and bold flavors in every spoonful.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth
• 1 lb chicken breasts boneless, skinless
• 1 cup diced tomatoes canned or fresh
• 1 cup corn kernels frozen or fresh, thawed
• 1 can black beans rinsed and drained
• 1 bunch cilantro finely chopped, divided
• 2 cloves garlic minced
• 1 medium onion diced
• 1 teaspoon cumin ground
• 1 lime lime for juice
• 2 tablespoons oil vegetable or olive oil
• Salt and pepper to taste

Equipment

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

Method

 

1. Start by dicing the onion and mincing the garlic, filling the kitchen with a fragrant aroma as they sizzle in oil over medium heat until translucent, about 5 minutes.
   
2. Add the chicken breasts to the pot and cook until lightly browned on all sides, about 7 minutes, stirring occasionally and releasing a savory smell.
   
3. Pour in the chicken broth, then stir in diced tomatoes, cumin, and a pinch of salt and pepper. Bring the mixture to a gentle simmer, and cook uncovered for 20 minutes, allowing the flavors to meld and the chicken to cook through.
   
4. Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the pot, stirring well.
   
5. Add the corn, rinsed black beans, and half of the chopped cilantro to the soup, stirring to combine. Let it simmer for another 10 minutes, so the flavors deepen.
   
6. Squeeze fresh lime juice into the soup and stir, brightening the broth with a tangy kick. Taste and adjust seasoning with more salt, pepper, or lime as needed.
7. Finish by stirring in the remaining chopped cilantro for a fresh herbal aroma, then ladle the hot soup into bowls, garnished with extra cilantro or slices of lime if desired.

Notes

For extra smoky flavor, add a pinch of smoked paprika or char the corn slightly before adding. Use thighs instead of breasts for a richer, more tender result. Adjust spice levels with additional cumin or hot sauce if desired.