This post may contain affiliate links. See my disclosure policy.
This easy one-pot Mexican soup is the perfect healthy and cozy dish for the cooler months. It’s easy to make and full of flavor.
Craving more soup recipes? Try my Tuscan white bean soup, ground turkey soup, or Albondigas soup.
Whenever my family craves Mexican food but wants something a little cozier, this Mexican soup recipe is on the menu. It tastes like a burrito bowl, chicken noodle soup, and an Enchilada!
Table of Contents
Why I love this 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.
- Takes less than 40 minutes to cook. Despite its rich and hearty texture, this soup does NOT take an eternity to cook.
- Made in one pot. One-pot recipes always win because cleanup is a breeze.
- Healthy and wholesome. A bowl of this Mexican soup contains a good amount of protein, fiber, and lots of vitamins and minerals.
Ingredients needed
- Chicken. Whole chicken breast fillets without bones or skin. You can also use pre-cooked air fryer chicken breast, but will need to reduce the cooking time. You can also toss through some pre-cooked Mexican chicken, like pollo Asado or chicken Al Pastor. I’ve also tried this with leftovers from my cornish hen recipe, and it was delicious!
- 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 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 used taco seasoning because it has all the necessary spices in one, but if you don’t have this on hand, use a combination of cumin, garlic powder, chili powder,
- Toppings. The highlight of this soup is all the toppings you add before serving. Classics in our 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.
How to make Mexican chicken soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. 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. Add crushed tomatoes, black beans, corn, chicken broth, and water into the pot. Bring the mixture to a boil.
Step 2- Add chicken and vegetables. 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.
Arman’s recipe tips and variations
- Don’t skip the toppings. This soup NEEDS the toppings to complete the meal. Do not omit, or if you do, serve the soup with a side of quesadillas or an enchilada.
- 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.
- 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 like to use chicken breasts because they are leaner and healthier, but any chicken works. Shredded or chopped chicken thighs are great.
- 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 store leftovers
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.
More soup and stews to try
- Potato soup
- Pumpkin curry soup
- Keto broccoli cheese soup
- White chicken chili
- Oxtail stew
- Oxtail soup
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.
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.