Mexican Chicken Soup

5 from 6 votes

Make a warm bowl of Mexican chicken soup loaded with veggies, shredded chicken, and Mexican seasonings. This recipe is full of delicious, cozy flavors and comes together in just minutes. It's the perfect soup to warm you up when the temperatures start to drop!

Prep Time10

Cook Time20

Course: dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Servings:

Author: Bailey Rhatigan

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
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

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