Mexican Soup

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. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 275kcal

Author Arman Liew

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.

Video

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.

Nutrition