chicken mexican soup recipe

Written BySheba G Updated On
chicken mexican soup recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chicken mexican soup recipe

I’ve always been fascinated by the rich flavors and aromas of Mexican cuisine, and one dish that never fails to impress is this delicious Chicken Mexican Soup recipe. It’s a staple in our household, and my family loves it just as much as I do. The combination of tender chicken, velvety potatoes, and the perfect balance of spices creates a truly unforgettable taste experience.

But what I love most about this recipe is how easy it is to prepare and cook. It’s a perfect meal for any occasion, whether you’re looking for a comforting dinner or a quick lunch option. And the best part?

It’s packed with nutrients and is incredibly healthy. My kids adore it, and I’m sure yours will too. This recipe has been passed down through generations of my family, and I’m excited to share it with you today.

So, let’s get started on this mouth-watering journey together! As an American mom and food enthusiast, I can assure you that this recipe is a true delight for the senses. The aroma of the spices wafting through the air is enough to tantalize your taste buds, but trust me when I say that the first spoonful will leave you wanting more.

This hearty soup is not only delicious but also surprisingly easy to make. All you need are a few simple ingredients, some basic cooking techniques, and a bit of patience to let the flavors meld together.

Chicken Mexican Soup

Chicken Mexican Soup

4.6 from 844 votes

A hearty and flavorful soup with tender chicken, vegetables, and a blend of Mexican spices. This comforting soup is perfect for a cozy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Soup Base

2 lbs chicken breasts, cut into bite-sized pieces
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 red bell pepper, diced
1 can (15 oz) diced tomatoes
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika

Toppings

1 avocado, diced
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Tortilla strips

👨‍🍳Directions

1In a large pot, heat 1 tbsp olive oil over medium heat.
2Add diced onion, minced garlic, diced jalapeño, and diced red bell pepper.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
4Add chicken pieces to the pot.
5Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes.
6Sprinkle chili powder, ground cumin, and smoked paprika over the chicken and vegetables.
7Stir to combine and cook for an additional 1 minute, until fragrant.
8Pour in diced tomatoes (with juice), drained corn, drained and rinsed black beans, and chicken broth.
9Stir well to combine.
10Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, until the chicken is cooked through and the flavors have melded together.
11Stir occasionally to prevent the soup from sticking to the bottom of the pot.
12Taste and adjust seasoning with salt and pepper if needed.
13Ladle the soup into bowls and top with diced avocado, shredded cheddar cheese, chopped fresh cilantro, and tortilla strips.
14Serve with lime wedges for squeezing over the top.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier soup, leave the seeds in the jalapeño. To make this soup in a slow cooker, combine all ingredients (except toppings) in the slow cooker and cook on low for 6-8 hours.

Watch Video Of How Chicken Mexican Soup Works

This Chicken Mexican Soup recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

One of my favorite things about this soup is how well it reheats – simply heat it up on your stovetop or microwave for a quick meal that’s just as flavorful as freshly cooked soup.

You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months for later enjoyment.

❓ Frequently Asked Questions About Chicken Mexican Soup

Q1: What type of chicken should I use for this recipe?

A1: For this recipe, you can use boneless chicken breast or thighs. If you prefer white meat, use breast; if you prefer dark meat, use thighs.

Q2: Can I substitute any ingredients in this recipe?

A2: While we recommend using traditional Mexican spices for the authentic flavor, feel free to experiment with other herbs and spices if you prefer milder or spicier flavors.

Q3: How long does it take to cook the soup?

A3: The cooking time may vary depending on your stove’s heat setting and personal preference for soup consistency.

Q4: Can I store leftovers in the fridge or freezer?

A4: Yes, you can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q5: Are there any specific cooking techniques I should follow?

A5: To achieve the perfect texture and flavor balance in your soup, make sure to sauté your onions until translucent before adding other ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts