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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
Cook Time 40 minutes
Total Time 50 minutes
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.