Mexican Soup
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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 chilly season. It combines all the classic Mexican flavors in a hearty chicken soup. The best part is the toppings, which, let’s just say, take the soup from comforting to perfect.
I tested this soup multiple times using different cuts of chicken and various cooking methods (stovetop, slow cooker, Instant Pot) to ensure it works reliably every time. That way, whether you’re rushing a weeknight dinner or simmering it all day, you’ll get the same cozy, flavorful result.
Table of Contents
Why you need to make my Mexican soup 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.
- Tried and true. I first made this with rotisserie chicken for speed, but found simmering raw chicken in the broth gave the soup a richer, deeper flavor.
What readers are saying
★★★★★ – “This is such a wholesome soup to satisfy my Mexican cravings. The leftovers taste fantastic.” – Ella
★★★★★ – “I made the slow cooker option, and it made my house smell incredible. It’s so tasty and the chicken is so juicy.” – Holland
Key Ingredients
- 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 tested this soup with individual spices, but taco seasoning makes it foolproof without compromising flavor.
- 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.
Recipe 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 prefer boneless chicken breasts because they cook evenly and shred easily, but chicken thighs also work if you want extra richness.
- 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.
How to make Mexican chicken soup
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: Sauté 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. They really make the soup shine. 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.
Frequently asked questions
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.
If you add some crispy tortilla strips on top, this soup is essentially a tortilla soup.
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.
✅ Nutrition reviewed
Because this soup is highlighted as a healthy, high-protein meal, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Mexican Soup
Video
Ingredients
- 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
- Chicken breasts: I use two 6-ounce chicken breasts.
- Other cuts of chicken: I prefer chicken breasts, but boneless thighs also work.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 4 months.
This really sounds Mexican. I like those food-spicy, full of veggies.
Interesting dish really. Taco spice is very much Mexican and I also like mexican foods very much. Thanks.
Making this soup today along with your Keto Crackers
Delicious, made it again, means it’s great! I added a chopped zucchini for for healthy goodness. Highly recommend!
The best, thank you from Hawaii. Very easy to make. I did add chili flakes as I prefer some spice and hot sauce on my bowl only. 🤣👌👍
Making this now for the first time. Smells delish. Tastes awesome. So easy too. Thank you!
a nice soup and has a lot of the ingredients that I like in a chili but not exactly and doesn’t take as long, so thank you
I’ve got one word for this…. yummy 😋 A great quick meal for fall/winter, when you want something stick to your bones good. Awesome recipe!
This soup looks great…except for the beans and corn, guess I’ll pass
Make it without those vegetables.