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Mexican Chicken Soup

  • Author: Avery
  • 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

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
  3. 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.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer.
  5. Add the shredded chicken, diced tomatoes (with their juices), black beans, and corn. Stir well to combine.
  6. 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.
  7. Just before serving, stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or lime if needed.
  8. 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

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Find it online: https://averyrecipes.com/mexican-chicken-soup/