This hearty Mexican Chicken Soup is everything you want in a cozy bowl: warming, zesty, and packed with bright, fresh flavor. Tender shredded chicken, black beans, corn, and tomatoes simmer in a spiced broth, then get finished with lime, creamy avocado, and fresh cilantro. It’s simple, satisfying, and perfect for an easy weeknight dinner or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth (low sodium, if possible)
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper, to taste
- Juice of 1 lime (about 2 tablespoons)
- 1 avocado, diced
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the chopped bell pepper, cumin, chili powder, and smoked paprika. Cook for 2–3 minutes, stirring frequently, until the spices are fragrant and the pepper begins to soften.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the shredded chicken, diced tomatoes (with their juices), black beans, and corn. Stir well to combine.
- Season with salt and black pepper to taste. Bring the soup back to a simmer, then reduce the heat to low and let it cook gently for 20–25 minutes to allow the flavors to meld.
- Just before serving, stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or lime if needed.
- Ladle the hot soup into bowls. Top each serving with diced avocado and a generous sprinkle of fresh cilantro. Serve immediately.
Variation
- Spicy Kick: Add a chopped jalapeño or a pinch of cayenne with the spices for extra heat, or serve with hot sauce on the side.
- Tortilla-Style: Top bowls with crushed tortilla chips, a sprinkle of shredded cheese, and a dollop of sour cream for a chicken tortilla soup feel.
- Veggie-Forward: Add extra vegetables like zucchini, diced carrots, or spinach during the simmering step for even more color and nutrition.
Cooking Notes
- Keep the heat at a gentle simmer rather than a hard boil to keep the chicken tender and prevent the broth from reducing too quickly.
- If the soup thickens more than you’d like, stir in a splash of extra broth or water to thin it back out.
- Add the avocado just before serving so it stays fresh and creamy instead of breaking down in the hot soup.
Serving Suggestions
- Serve with warm corn or flour tortillas on the side for dipping and scooping.
- Top each bowl with extra garnishes like shredded cheese, sliced radishes, pickled jalapeños, or a spoonful of sour cream or Greek yogurt.
- Pair with a simple side salad dressed with lime vinaigrette for a bright, fresh contrast to the warm soup.
Tips
- Use low-sodium broth and rinse the black beans well so you can better control the salt level in the finished soup.
- Meal prep friendly: This soup stores and reheats well—just add fresh avocado and cilantro to each bowl right before serving.
- If you don’t have cooked chicken on hand, simmer 2–3 raw chicken breasts directly in the broth for 15–20 minutes, then shred and return them to the pot.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24 g
- Sodium: 750–900 mg
Frequently Asked Questions
- Can I make this Mexican Chicken Soup ahead of time?
Yes. The soup (without avocado) can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop and add the fresh avocado and cilantro just before serving. - Can I freeze this soup?
Absolutely. Let the soup cool completely, then freeze (without avocado) in airtight containers for up to 2–3 months. Thaw in the fridge overnight and reheat on the stove. Add fresh lime, avocado, and cilantro after reheating. - How can I make this soup spicier?
Add jalapeño, serrano, or chipotle peppers, or increase the chili powder. You can also stir in hot sauce to taste at the end. - Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth and check that your spices and canned ingredients are certified gluten-free, this soup fits a gluten-free diet.
Conclusion
This Mexican Chicken Soup brings together tender chicken, hearty beans, and sweet corn in a bright, spiced broth finished with lime, avocado, and cilantro. It’s light yet filling, easy enough for a weeknight, and perfect for warming up on a cool evening. Keep this recipe on hand whenever you’re craving a vibrant, comforting bowl that feels both fresh and satisfying.
Print
Mexican Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free (if using gluten-free broth)
Description
This hearty Mexican Chicken Soup is everything you want in a cozy bowl: warming, zesty, and packed with bright, fresh flavor. Tender shredded chicken, black beans, corn, and tomatoes simmer in a spiced broth, then get finished with lime, creamy avocado, and fresh cilantro. It’s simple, satisfying, and perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth (low sodium, if possible)
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper, to taste
- Juice of 1 lime (about 2 tablespoons)
- 1 avocado, diced
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the chopped bell pepper, cumin, chili powder, and smoked paprika. Cook for 2–3 minutes, stirring frequently, until the spices are fragrant and the pepper begins to soften.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the shredded chicken, diced tomatoes (with their juices), black beans, and corn. Stir well to combine.
- Season with salt and black pepper to taste. Bring the soup back to a simmer, then reduce the heat to low and let it cook gently for 20–25 minutes to allow the flavors to meld.
- Just before serving, stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or lime if needed.
- Ladle the hot soup into bowls. Top each serving with diced avocado and a generous sprinkle of fresh cilantro. Serve immediately.
Notes
- Rotisserie chicken works beautifully here and makes prep extra quick—just remove the skin and shred the meat.
- If using frozen corn, there’s no need to thaw it first; it can go straight into the pot.
- Taste as you go and season well with salt and lime juice; they really make the flavors pop.
- For a slightly thicker, more stew-like soup, lightly mash some of the beans right in the pot.
- This soup keeps well and tastes even better the next day as the flavors continue to develop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 320 kcal (approximate)
- Sugar: 6 g (approximate)
- Sodium: 750–900 mg (approximate, depending on broth and canned ingredients)
- Fat: 13 g (approximate)
- Saturated Fat: 2 g (approximate)
- Unsaturated Fat: 10 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 30 g (approximate)
- Fiber: 9 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 55 mg (approximate)
Keywords: Mexican chicken soup, chicken tortilla soup style, healthy chicken soup, easy weeknight dinner, lime and avocado soup