Easy Mexican Chicken Soup

5 from 5 votes
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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.

Mexican soup in a grey bowl with toppings and avocado and a black spoon.
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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. Also consider my Slow Cooker Hamburger Soup for a filling soup to prep.

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.

Ingredients Needed

Ingredients for mexican soup in bowls and plates on a grey counter.
  • 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

Chopped veggies on a cutting board with a knife and a dutch oven with chopped veggies simmering.

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.

Dutch oven with mexican soup inside.

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!

Up close photo of soup mixture with fresh toppings and a black spoon.

Tips & FAQ’s

What is mexican soup made from?

Mexican soup is typically made from spanish flavors and seasoning in a melting pot of flavors. It is often topped with taco like ingredients.

Is this similar to tortilla soup?

Yes, this mexican chicken soup is very similar to tortilla soup.

Serving Suggestions

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.

Recipe Variations

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

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Soup in a grey bowl with a spoon
5 from 5 votes

Mexican Chicken Soup

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.
Prep: 10 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • 1 6qt Dutch Oven or similar size

Ingredients 

  • 1½-2 lb shredded rotisserie chicken, about 5 cups
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 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
  • 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

Optional toppings

  • fresh cilantro
  • shredded cheese or cojita
  • sour cream
  • avocado slices
  • tortilla chips

Instructions 

  • 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! 

Notes

*any bean will work in place of black bean
*jalapeno is optional.
*low sodium is preferred. 
*use less if you are very sensitive to spice. 

Nutrition

Serving: 2cups | Calories: 302kcal | Carbohydrates: 16g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 1248mg | Potassium: 946mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1123IU | Vitamin C: 55mg | Calcium: 40mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 302
Keyword: 30 minute, easy dinner, Mexican, soups
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11 Comments

  1. I’m assuming you can….. Would love your thoughts on how. Thank you

    1. Hi Liz! Yes, absolutely. I would cook on high for 4 hours.

      1. If using a crock pot, could I put the chicken in raw to cook?

        1. Yes absolutely, just give it the hours to cook with everything!

  2. 5 stars
    Soup was delicious, some of the best Mexican style soup I’ve had. I’ve made it twice now and plan on having it again soon.

  3. 5 stars
    This soup is excellent. I made for my sick husband and the spice and nourishment pleased him. Thank you.