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Mexican Chicken Soup Recipe

Mexican Chicken Soup Recipe
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★★★★★

4.8 from 27 reviews

This flavorful Mexican Chicken Soup is a hearty and comforting dish packed with tender chicken, black beans, corn, and zesty tomatoes with green chilies, seasoned with taco spices and simmered to perfection. It’s perfect for a warming meal any day of the week and can be customized with fresh garnishes like cilantro, sour cream, and avocado.

Ingredients

Scale

Main Ingredients

  • 2 teaspoons olive oil (or avocado oil)
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, chopped
  • 15 ounces can black beans, drained and rinsed (1 can)
  • 14.5 ounces can tomatoes with green chilies, undrained (1 can)
  • 1 cup frozen corn
  • 8 ounces can tomato sauce (1 can)
  • 2 cups diced or shredded cooked chicken
  • 1 tablespoon taco seasoning
  • 2 cups chicken broth
  • Salt and pepper to taste

Optional Garnishes

  • Fresh cilantro
  • Light sour cream
  • Diced avocado

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and chopped red bell pepper. Season with salt and pepper, and cook for 3-5 minutes until the vegetables are just softened and fragrant.
  2. Add Ingredients: Stir in the drained black beans, undrained canned tomatoes with green chilies, frozen corn, tomato sauce, diced or shredded cooked chicken, and taco seasoning. Mix well so all ingredients are combined evenly.
  3. Simmer the Soup: Pour in the chicken broth and bring the mixture to a gentle simmer. Allow the soup to cook for about 15 minutes, letting the flavors meld together. Taste and adjust seasoning by adding more salt and pepper if needed.
  4. Serve: Ladle the hot soup into bowls and garnish with fresh cilantro, a dollop of light sour cream, and diced avocado if desired for added creaminess and freshness.

Notes

  • You can substitute the cooked chicken with rotisserie chicken for convenience.
  • For a spicier soup, add a few dashes of hot sauce or a pinch of cayenne pepper.
  • This soup can be made ahead and refrigerates well for up to 3 days or can be frozen for up to 2 months.
  • Use low-sodium chicken broth to better control the salt content.
  • To make this dish vegetarian, omit the chicken and use vegetable broth.

Nutrition

Keywords: Mexican chicken soup, black bean soup, taco seasoned soup, healthy Mexican recipes, easy chicken soup

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