Mexican Chicken Soup

mexican soup with shredded chicken and beans

5 from 3 votes

This 25-minute Mexican Chicken Soup is perfect for busy families. It's an easy recipe with a vegetarian twist & slow cooker option. Warm up with this hearty, flavorful soup.

Prep Time5

Cook Time22

Total Time27

Course: Main Dish

Cuisine: Mexican

Keyword: 30 minute dinner, easy soup recipe, mexican soup

Servings:

Calories: 265kcal

Author: Julie Clark

Ingredients

2 tablespoons olive oil
1 small yellow onion diced
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
6 cups chicken broth
2 cups shredded chicken pre-cooked
10 ounces Rotel drained, 1 can
14 ounces black beans rinsed and drained, 1 can
1 cup frozen sweet corn
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. 2 tablespoons olive oil
Add the onion and sauté until softened, about 5 minutes. 1 small yellow onion
Add the garlic powder, ground cumin, smoked paprika, and chili powder. Sauté for an additional 1-2 minutes, until fragrant. 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder
Pour in the chicken broth and stir to combine. 6 cups chicken broth
Add the shredded chicken, diced tomatoes, black beans, and frozen corn to the pot. Stir to combine. 2 cups shredded chicken, 10 ounces Rotel, 14 ounces black beans, 1 cup frozen sweet corn
Bring the soup to a simmer and let it cook for 10-15 minutes.
Stir in the chopped cilantro and lime juice. 1/4 cup chopped fresh cilantro, Juice of 1 lime
Season the soup with salt and pepper to taste.

Notes

For an extra depth of flavor: Consider roasting the corn before adding it to the soup. This caramelizes the sugars in the corn, giving it a smoky, sweet flavor that complements the soup's other ingredients.
Garnish options: Top the soup with crunchy tortilla strips, diced avocado, sour cream, shredded cheese, or sliced jalapeños for added flavor and texture.
Customize spice level: Adjust the chili powder or add diced jalapeños to increase the spiciness of the soup.
Make it vegetarian: Omit the chicken and use vegetable broth for a vegetarian version. You can add extra beans or veggies like bell peppers or zucchini for more substance.
Slow cooker option: Combine all the ingredients (except for the cilantro and lime juice) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For this option you can use 2 uncooked chicken breasts, then shred them at the end of cooking. Stir in the cilantro and lime juice just before serving.

Refer to the article above for more tips and tricks.

The calories shown are based on the soup serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition