Mexican Soup

My easy one-pot Mexican soup is the perfect healthy and cozy dish for the cooler months. It’s quick to make and full of flavor. 

My Mexican soup recipe is a weekly staple during the cooler months. It’s got all the Mexican flavors you’d need combined in a chicken soup. The best part is the toppings, which, let’s just say, take the soup from comforting to perfect.Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make Mexican chicken soup
4. Alternative cooking methods
5. Arman’s recipe tips
6. Storage instructions
7. Frequently asked questions
8. More cozy Mexican dinners
9. Mexican Soup (Recipe Card)

Why I love this recipe

• Easy to make. Mexican chicken soup is a breeze if you have leftover cooked chicken and some canned beans and corn. It’s the perfect use of leftovers.
• Speedy. Despite its rich and hearty texture, this soup does NOT take an eternity to cook. 
• Healthy and wholesome. A bowl of this Mexican soup contains a good amount of protein, fiber, and lots of vitamins and minerals.
• Multiple cooking methods. I like to use the stovetop to make this soup, but I’ve tested it in the slow cooker and the Instant Pot.

Ingredients needed

• Chicken breasts. Opt for skinless and boneless chicken breast fillets. While you can use pre-cooked chicken, I find cooking the chicken in the soup mixture from scratch just adds an extra depth of flavor.
• Onion and garlic. Finely chopped.
• Tomatoes. I use canned crushed tomatoes for this recipe. You can use any type of stewed tomatoes you have at home.
• Chicken broth. Homemade or store-bought. Use condensed chicken broth for a rich flavor.
• Corn. Canned or fresh.
• Black beans. Would this even be a Mexican soup without beans? Rinse them to get rid of the starchy and salty liquid.
• Chiles. Chopped green chiles for mild heat and authentic Mexican flavor.
• Spices and herbs. I used taco seasoning because it has all the necessary spices in one, but if you don’t have this on hand, use a combination of cumin, garlic powder, chili powder, 
• Toppings. The highlight of this soup is all the toppings you add before serving. Classics in my household include avocado, cheese, green onions, tortilla chips (or tortilla strips), sour cream, a squeeze of lime juice (or lime wedges), and some fresh cilantro. 

How to make Mexican chicken soup

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the soup base. Heat oil in a large pot. Add onion and garlic and cook until soft and fragrant.

Step 2- Add chicken and vegetables. Add crushed tomatoes, black beans, corn, chicken broth, and water into the pot. Bring the mixture to a boil. Add the chicken and chopped chile peppers, along with the taco seasoning. Simmer everything together until the chicken is no longer pink. 

Step 3- Shred the chicken. Remove the chicken from the soup mix and use two forks to shred it. Add it back to the soup pot and let everything simmer for another 5 minutes.

Step 4- Serve. When the soup is ready, ladle it into bowls, add the toppings and serve while still hot.

Alternative cooking methods

As mentioned earlier, I like to use the stovetop to make this soup, but I’ve tested it in the slow cooker and Instant Pot, so you have options.

Slow cooker method: Sauté the onion and garlic, then add all ingredients to the slow cooker. Cook on low for 6-8 hours (or high for 3-4 hours), shred the chicken, and stir before serving.

Instant Pot method: auté onion and garlic in the Instant Pot, then add all ingredients and cook on high pressure for 12 minutes. Quick release, shred the chicken, and stir before serving.

Arman’s recipe tips

• Don’t skip the toppings. This soup NEEDS the toppings to complete the meal. Do not omit, or if you do, serve the soup with a side of quesadillas or an enchilada.  
• Use store-bought rotisserie chicken. Or my Instant Pot shredded chicken. It’s a quick, time-saving hack.
• You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double-check.

Variations

• Make a Mexican vegetable soup. Easily make this soup meatless by swapping out the chicken for extra vegetables. Try some heartier ones like sweet potato, cauliflower, and potatoes. 
• Use other cuts of chicken. I like to use chicken breasts because they are leaner and healthier, but any chicken works. Shredded or chopped chicken thighs are great. 
• Add some heat. This soup is not overly spicy, which is great when you are serving others. However, if you love spice, add cayenne pepper, chili flakes, or everyone’s favorite Cholula. 

Storage instructions

To store. Store leftovers in an airtight container. It will last up to 4 days in the refrigerator.

To freeze. Freeze Mexican soup without toppings in individual servings using airtight plastic containers or sealable plastic bags. Mexican soup lasts 3 to 4 months in the freezer.

To reheat. Reheat over low-medium heat. Add a splash of water or broth if the soup is too thick. You can also reheat it in the microwave.

Frequently asked questions

How can I thicken this soup?

My soup is naturally quite thick, thanks to the beans and shredded chicken. If you want it even thicker, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 3 tablespoons of water) OR add another can of beans to it.

Is this similar to a tortilla soup?

If you add some crispy tortilla strips on top, this soup is essentially a tortilla soup.

Mexican Soup

5 from 64 votes

My easy one-pot Mexican soup is the perfect healthy and cozy dish for the cooler months. It’s quick to make and full of flavor. 

Servings:

Prep:1minute min

Cook:20minutes mins

Total:21minutes mins

Ingredients  1x2x3x

• ▢1 tablespoon olive oil
• ▢1 small onion chopped
• ▢2 cloves garlic minced
• ▢28 ounces diced tomatoes
• ▢1 1/2 cups chicken broth
• ▢1 cup water
• ▢1 tablespoon Taco seasoning
• ▢2 small chicken breasts boneless and skinless
• ▢15 ounces black beans canned
• ▢1 cup corn kernels cooked
• ▢2 small green chilis chopped

Instructions 

• In a large soup pot, add the olive oil and place over medium heat. Once hot, add the onions and garlic and cook until fragrant. Add the crushed tomatoes, chicken broth, water, and taco seasoning and bring to a boil.
• Once boiling, reduce the heat to low and add the chicken breasts. Let everything simmer until the chicken is no longer pink.
• Remove the chicken from the pot and add them to a bowl. Using two forks, shred the chicken. Add it back into the soup pot, along with the corn and black beans. Add the green chilis and let everything simmer for another 5 minutes.
• Remove the soup off the heat and serve immediately.

Notes

TO STORE: Store Mexican soup in an airtight plastic or glass container. It will last up to 4 days in the fridge.

TO FREEZE: Freeze Mexican soup without toppings in individual servings using airtight plastic containers or sealable plastic bags. Mexican soup lasts 3 to 4 months in the freezer.

TO REHEAT: Reheat over low-medium heat. If the soup is too thick, add a splash of water or broth. You can also reheat it in the microwave. 

Nutrition

Serving: 1servingCalories: 275kcalCarbohydrates: 36gProtein: 22gFat: 6gSodium: 1034mgPotassium: 1011mgFiber: 11gVitamin A: 333IUVitamin C: 27mgCalcium: 115mgIron: 4mgNET CARBS: 25g