Go Back

Mexican Chicken Soup

This vibrant Mexican chicken soup combines tender shredded chicken, juicy tomatoes, sweet corn, and creamy beans in a bright, smoky broth infused with cumin and fresh lime. The soup is finished with chopped cilantro, offering a comforting, lively dish with a balanced mix of spice, tang, and freshness, perfect for a quick, hearty meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups chicken broth preferably low-sodium
  • 2 large tomatoes diced or crushed canned tomatoes
  • 1 cup frozen corn thawed beforehand
  • 1 can black beans rinsed and drained
  • 2 boneless, skinless chicken breasts trimmed of excess fat
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 teaspoon cumin ground
  • to taste salt and pepper
  • 1 lime lime juiced for serving
  • a handful cilantro chopped, for garnish

Equipment

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

Method
 

  1. Gather all your ingredients and tools, including a large heavy-bottomed pot, a sharp chef's knife, and a cutting board. This keeps the process smooth and organized.
  2. Dice the onion and mince the garlic, filling your kitchen with a fragrant, savory aroma as they begin to soften in a splash of oil over medium heat for about 5 minutes.
  3. Add the chicken breasts to the pot and cook until they develop a light golden color, about 7 minutes, stirring occasionally to prevent sticking.
  4. Pour in the chicken broth and stir in the diced or crushed tomatoes, then bring the mixture to a gentle simmer, allowing it to cook for 20 minutes until the chicken is cooked through and tender.
  5. Remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the soup, stirring to combine.
  6. Stir in the thawed corn and drained black beans, then continue simmering for another 10 minutes to let all flavors meld together.
  7. Add cumin, salt, and pepper to taste, and squeeze in fresh lime juice for brightness. Taste and adjust seasonings as needed.
  8. Chop the cilantro finely and sprinkle over the soup just before serving for a fresh, herbal aroma.
  9. Ladle the hot, fragrant soup into bowls, garnished with extra cilantro and lime wedges if desired. Serve immediately for a comforting, lively meal.