This mexican chicken soup is a power house of flavor. Full of bell peppers, beans and juicy shredded chicken, you will crave this soup when the temps drop and you want a cozy meal.
Why You Need To Make This Mexican Chicken Soup
If you haven't had a mexican soup, you are missing out. It's everything you love about mexican inspired dishes, seasonings, spice, veggies, FLAVOR all simmered down into a marriage within one pot. It's hot, cozy, and oh so satisfying. You can add more spice to the soup to give it a kick.
Customize this soup with your favorite toppings, and you can add so many other combinations of veggies if bell peppers aren't your thing. This recipe is husband approved and you can bet it will keep you both full for awhile with all the protein.
This recipe is dairy free! Rejoice my lactose intolerant friends! You can eat the heck out of this and feel great with the nutritious ingredients.
- Chicken. The protein of choice for this soup. I prefer to use shredded rotisserie chicken because it cuts down on time BIG TIME. If you don't have or want to do a rotisserie then cook up your own chicken breasts and shred them in your stand mixer.
- Onions. This adds aromatics to the dish and gives texture.
- Garlic. I always use fresh garlic cloves, they give off a whole different and (better) level of flavor.
- Bell Peppers. I do green and red. I love the colors of the two for this recipe. They add a great texture and flavor to the broth.
- Jalapeño. This adds a little heat to the broth, i love spicy. Feel free to skip if you'd like.
- Canned Green Chilies. This adds a lot of flavor to the broth. Green chilies make everything taste great. You can find them canned in the international aisle or in with the canned tomatoes in the grocery store. They come in medium and milk!
- Seasoning. This is the most important part to flavoring the broth in my opinion! You will need:: Salt, pepper, chili powder, cumin, paprika, garlic powder and cayenne powder. You can also use a pre made fajita blend seasoning if needed.
- Black beans. I use canned black beans and I drain and rinse them. Pinto beans will also work great. They offer a great source of fiber and texture to the Mexican soup.
- Canned Diced Tomatoes. I like to use the seasoned tomatoes but any will work! This add flavor, gives the broth a depth and color you will crave.
- Chicken Broth. Low Sodium is always preferred, so you can salt it to your preferences. Be sure to use a high quality chicken broth for best nutritional value! I like this brand .
- Optional Toppings. Avocado, fresh cilantro, sour cream, salsa, tortilla chips or shredded cheese.
Steps To Make This Recipe
Step One. Shred your cooked chicken or rotisserie, set aside. Finely chop up peppers, jalapeño, onion, garlic. Add olive oil to a large dutch oven on high heat. Add in all chopped veggies and simmer for about 4 minutes.
Step Two. Add green chilies, canned tomato, seasoning and chicken. Mix well and bring to a simmer. Add in chicken broth, corn, black beans. Add lid onto dutch oven and simmer for about 8 minutes. Salt to taste if needed.
Step Three. Let the mixture simmer for another 5 minutes. Take off heat and serve. Let it cool just a bit before adding any fresh toppings and enjoy!
Tips & FAQ's
Mexican soup is typically made from spanish flavors and seasoning in a melting pot of flavors. It is often topped with taco like ingredients.
Yes, this mexican chicken soup is very similar to tortilla soup.
This recipe is great served with fresh flour tortillas, or crispy tortilla chips. You can also pair a ice green salad with it like this Roasted Red Pepper Kale Salad
You can also grill zucchini and have it on the side or on top of this soup. White rice would also go well with this mexican soup.
Protein. You can swap the shredded chicken for shredded pork or beef. Just be sure to use the matching broth for the best flavor combination.
Beans. You can use hominy, pinto or any bean of choice if you do not like black beans.
Veggies. Cut back on the sodium and use fresh tomatoes instead of canned for this recipe. You can add chopped zucchini to this soup for extra veggies.
Make Ahead and Storage Tips.
If you want to make this ahead of time, that's great! The longer this sits the more flavorful it gets. You can pre chop and sauté your veggies the day before to cut back on day of cook time as well.
To store this meal, use an airtight container or two. These leftovers should keep in the fridge for up to 6 days. You can also freeze this meal! It is wonderful defrosted and reheated on the stove for up to 3 months.
Other Easy, Delicious Soup Recipes
Mexican Chicken Soup
- 1 6qt Dutch Oven or similar size
- 1½-2 lb shredded rotisserie chicken about 5 cups
- 1 tbsp olive oil
- 2 garlic cloves
- ⅓ cup diced onion
- 1 green bell pepper
- ½ red bell pepper
- 1 jalapeño
- 2 tsp cumin
- 1 tsp paprika
- ½ tbsp chili powder *more to taste as needed
- ½ tsp salt *more to taste as needed
- 1½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp cayenne pepper *see notes
- 1 4oz can green chilies
- 1 14.5 oz can diced tomatoes
- 1 cup frozen corn
- 1 15 oz can black beans
- 28-32 oz chicken broth *see notes
- fresh cilantro
- shredded cheese or cojita
- sour cream
- avocado slices
- tortilla chips
- Shred the cooked chicken or rotisserie, set aside, I typically do this in a stand mixer. Finely chop up peppers, jalapeño, onion, garlic. Add olive oil to a large dutch oven on high/medium heat. Add in all chopped veggies and simmer for about 4 minutes.
- Add green chilies, canned tomato, seasoning and chicken. Mix well and bring to a simmer. Add in chicken broth, corn, black beans. Add lid onto dutch oven. Simmer soup covered for about 8 minutes. Salt to taste if needed (we all have different pallets for salt). Simmer covered for another 5 minutes.
- Take off heat and serve. Let it cool just a bit before adding any fresh toppings and enjoy!