This Mexican soup is the most comforting thing to eat during the cooler months. Not only is it super flavorful, it’s easy to make and uses just one pot!
This Mexican chicken soup recipe is perfect for when you are craving a bowl of hearty soup that doesn’t take a lot of time and effort to make. It is comfort food at its best.
Why this recipe works
- Easy to make. This Mexican chicken tortilla soup is a breeze if you have leftover cooked chicken and some canned beans and corn.
- Takes less than 40 minutes to cook. Despite its rich and hearty texture, this soup takes less than an hour to cook.
- One-pot recipe. One-pot recipes always win. This Mexican soup is easy to make and clean up.
- Nutrient-dense. A bowl of this Mexican soup contains a good amount of protein, fiber, and lots of vitamins and minerals.
What we love about this soup recipe is just how versatile it is. We’ve often thrown in leftover veggies (broccoli and chopped asparagus) or even toss through some pre-cooked chicken thighs or tenderloin at the end- it all works well!
What is Mexican soup made of?
This rich chicken soup is a combination of the most popular Mexican ingredients. Here’s what you’ll need to cook and serve it.
- Chicken. Whole chicken breast fillets without bones or skin. You can also use pre-cooked chicken breast but will need to reduce the cooking time.
- Onion and garlic. Used to create a flavorful base for the soup.
- 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.
- Beans. Would this even be a Mexican soup without beans? Use a can of black beans. Rinse the beans to get rid of the starchy and salty liquid.
- Chiles. Chopped green chiles for mild heat and authentic Mexican flavor.
- Spices and herbs. I used taco seasoning because it has all the necessary spices in one.
- Cheese. I like using a Mexican cheese blend but cheddar or Pepper Jack work great.
- Green onion.
- Tortilla chips.
How to make it
Step 1- Make the soup base
Heat a small amount of cooking oil in a large cooking pot. Add finely chopped onion and minced garlic into the oil and cook until soft and fragrant.
Add crushed tomatoes into the pot, along with the black beans, followed by the chicken broth and water. Bring the mixture to a boil.
Step 2- Add and chicken and vegetables
Time to add the other soup ingredients. Add the chicken breast, and chopped chile peppers, along with the taco seasoning. Simmer everything together until the chicken is no longer pink. Remove the chicken from the soup mix and use two forks to shred it. Add it back to the soup pot, along with the black beans and corn, and let everything simmer for another 5 minutes.
Step 3- Prepare the toppings
While the soup simmers, prepare the toppings. Slice avocado, shred some cheese, chop green onions, and prepare some crunchy tortilla chips.
Step 4- Serve
When the soup is ready, ladle into bowls, add the toppings, and serve while still hot. Top with cheese, sour cream, avocado, and tortilla chips.
Tips to make the best recipe
- Don’t skip the toppings. They introduce new textures and flavors to the soup, making it more satisfying and rich. Mexican soup served with toppings looks so much better too.
- Add more veggies. You can use celery stocks, carrots, bell peppers, potatoes, and even zucchini in this Mexican soup recipe.
- Use store-bought rotisserie chicken. It is a real time-saver if you don’t have any chicken on hand and don’t have time to cook some at the moment.
The beauty of any Mexican soup recipe is just how easy it is to customize with a plethora of ingredients or dietary styles. Here is what we’ve tested:
- Make it vegetarian. The chicken is completely optional and you can make this soup completely vegan/vegetarian with a few minor swaps.
- Go wild with the spices. Use paprika, cumin, coriander, curry powder, and other spices of your choice.
- Use chicken thighs. They will provide a richer chicken flavor than chicken breast.
- Add some heat. Use jalapeno, cayenne, or serrano peppers to make this soup spicier.
- To store. Store Mexican soup in an airtight plastic or glass container. It will last up to 4 days in the fridge.
- 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. If the soup is too thick, add a splash of water or broth. You can also reheat it in the microwave.
More soup recipes to try
Frequently asked questions
Packed with fiber, protein, and barely any saturated fats, this soup is healthy, wholesome, and delicious.
Provided you use gluten free chicken stock and tortilla chips, this soup is suitable for celiacs.
- 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.