Description
This Mexican Chicken Soup is packed with bold spices, tender chicken, beans, corn, and fresh vegetables. It’s a hearty and comforting one-pot meal with vibrant Southwestern flavors.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Tortilla chips (for serving)
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add chicken breasts and season with salt, pepper, cumin, and chili powder.
3. Brown the chicken on both sides for about 5-7 minutes. Remove and set aside.
4. In the same pot, add onion, garlic, carrots, and celery.
5. Sauté for 5-7 minutes until vegetables are softened.
6. Pour in chicken broth and add diced tomatoes with their juice. Stir to combine.
7. Return the browned chicken to the pot, then add black beans and corn. Mix well.
8. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
9. Remove chicken from the pot and shred with two forks.
10. Return shredded chicken to the soup and stir in lime juice.
11. Taste and adjust seasoning with more salt and pepper as needed.
12. Ladle soup into bowls and garnish with chopped cilantro, avocado slices, and tortilla chips.
13. Serve hot and enjoy the vibrant flavors!
Notes
Use rotisserie chicken for a quicker version—just skip the browning step and add it during the simmering phase.
For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
This soup freezes well; store in airtight containers for up to 3 months.
Add a dollop of sour cream or shredded cheese for extra richness.