A Mexican Delight
Are you craving a delicious and comforting soup with a Mexican twist? Look no further! Our soup recipe is here to satisfy your taste buds and warm your soul. This delightful Mexican Chicken Soup is perfect for any time of the year, but it truly shines during chilly winter evenings.
When is the best time to enjoy Mexican Chicken Soup?
Mexican Chicken Soup is best enjoyed when you want to add some fiery and exciting flavors to your mealtime. Whether it’s a cozy dinner at home or a gathering with friends, this soup is a crowd-pleaser that will surely spice up any occasion.
Where is Mexican Chicken Soup most popular?
This delectable dish originated in Mexico, so it is no surprise that it is most popular in its home country. However, its popularity has spread far and wide, and you can find this dish on the menus of many Mexican restaurants around the world.
Is Mexican Chicken Soup a healthy choice?
While this soup may not be the healthiest option out there, it can still be part of a balanced diet. Packed with flavors, this soup is a great source of vitamins and minerals. The combination of vegetables, spices, and tortillas provides a satisfying and satisfyingly tasty experience.
The Nutritional Value
Here is a breakdown of the key nutritional elements in a serving of this tasty mexican soup:
- Calories: X
- Protein: X grams
- Fat: X grams
- Carbohydrates: X grams
- Fiber: X grams
These values may vary depending on the specific ingredients and serving size, but rest assured, this soup can be enjoyed as part of a well-rounded and nourishing diet.
So, if you’re in the mood for a satisfying and flavorful soup with a touch of Mexican flair, give thisp recipe a try. You won’t be disappointed!
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can diced tomatoes 14 oz
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup corn kernels frozen
- 2 cups chicken shredded, cooked
- Salt and pepper to taste
- 1 lime juice
- cilantro chopped (for garnish)
- Tortilla chips for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened, about 5 minutes.
- Add the ground cumin and chili powder. Stir to coat the vegetables with the spices.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Add the black beans, corn, and shredded chicken. Season with salt and pepper, to taste.
- Bring the soup to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
- Stir in the lime juice.
- Serve the soup hot, garnished with fresh cilantro. Serve with tortilla chips on the side.
Nutrition
This soup is amazing! So flavorful and easy to make. My family loved it!
Isn’t chicken soup supposed to be white and creamy? This ain’t it! Disappointed.
I added some cheese on top and it was delish! Cheese makes everything better.
Best recipe ever!! Can’t stop making it on repeat! The kids go nuts for it.
Highly recommend! Just remember to keep an eye on it while simmering!
Yummm, cilantro is the secret. Makes everything fresh! 💚
Totally agree! Cilantro adds that fresh zing! 🌱 Can’t wait to try this soup! 😋
I don’t know, it was a bit too spicy for me. I had to add more broth to tone it down.
Too many ingredients for me. I like simple things, ya know?
I get that! It does look a bit complicated, but you could skip some ingredients if you want to simplify it. 😊
1 outta 5, did not like at all. The lime juice ruined it for me.
Used canned veggies instead and it turned out fine! Don’t be scared to improvise.
I followed the recipe, but it came out too spicy! Maybe less jalapeno next time?
Made this for dinner tonight and it was *so* cozy. The cumin + chili combo tastes like real comfort food, and the lime at the end really brightened everything. Used rotisserie chicken—super easy.
My grandma used to make something like this, but she added potatoes. Not sure if corn is right… 🤔
The first time I made it, I forgot to rinse the beans and it was kinda… beany (lol). This time I rinsed them and it was way better. Good recipe overall.
I made this soup and my husband gobbled it up! He doesn’t like beans normally!
Made this last night and it turned out super comforting. The jalapeño kick is perfect, and the lime at the end really brightens everything. I used rotisserie chicken and it was still great.
Made this tonight and it turned out amazing—so flavorful and not too spicy. The lime at the end really brightened everything up. I’ll definitely make it again!
I followed it exactly and it was… okay. Nothing bad, just not mind-blowing. Maybe my limes were old? The cilantro garnish helped though.
Yeah I’ve had that happen too—mine was kinda “meh” until I realized my cumin was old. The lime + cilantro definitely brings it back.
I think 30 min is too short? I always simmer longer so the flavors blend. Also I used fresh jalapeño and it made a big difference. Tortilla chips help, but still—needs more oomph.
My soup turned out kinda bland, maybe I need to add more spices? What did I do wrong?
I thought it was a bit too spicy for my kids. Maybe less jalapeno next time?
Perfect for chilly days! Easy recipe too. Will definitely make again.
Totally agree! This soup is so cozy, especially with some tortilla chips on the side. Can’t wait to make it again too!
Pretty tasty, but mine came out a bit bland until I added extra salt and more chili powder. Next time I’m going to add a pinch of smoked paprika too.
Tastes alright but it’s way too spicy for me even without the seeds in the jalapeno. Next time, I’ll skip the pepper. 🌶️
I get that! You could try using a milder pepper like a green bell pepper instead. It might work better for your taste! 😊
Pretty solid recipe, but I had to add a bit more salt than it said. Also simmering 30 minutes felt a little short for the veggies—next time I’ll do 40. Still good with tortilla chips.
This soup is delicious! I added extra lime for a kick, and it was perfect. Thanks for sharing!
Sounds good, but is the jalapeno necessary? I can’t handle spicy stuff. Maybe I’ll just skip it.
I’m glad you enjoyed it! Extra lime really does add a nice zing. I usually don’t like lime, but now I’m tempted to try it your way!
Easy to make! I didn’t have black beans, so I used kidney beans instead. Still pretty tasty!
Nice recipe! But be careful with the jalapeno, I can’t handle that much heat!
Thanks for the tip! I usually cut back on peppers too. Can’t take the heat! 😊
5 stars. tortilla chips solve everything 😅
Looks like a lot of ingredients… I thought soup was supposed to be simple :-/
This soup was amazing! So flavorful and filling. My family loved it!
The recipe says ‘seeded and minced’ jalapeno—mine were still spicy as heck. Still delicious though. Next time I’ll use half a jalapeno.
Seeded AND minced… and still spicy? Mine too 😅 I think my jalapeños are from the evil batch. Next time I’m going for 1/4 jalapeno or swap in a mild one.
Glad it was still delicious! Jalapeños can vary a LOT—sometimes even when you seed/mince. Half one next time is a solid move.
Not gonna lie, I was skeptical because I don’t usually do soups with beans + corn together. But it worked. Thick, filling, and not bland. Cilantro on top is a must.
I don’t know. It was okay, but I think it needs more than just chicken for flavor. A bit bland.
I understand what you mean! Maybe adding some spices or a squeeze of lime could give it more kick.
I don’t know about using all those peppers. A bit too spicy for my taste. Next time, maybe skip the jalapeno?
The ingredient list is solid, but I wish it said how much salt to use. I added ‘to taste’ and now I’m not sure if it’s under-seasoned or just me.
Too many steps for a soup. Why not just throw everything in a pot? 🤷♂️
Made this tonight—so flavorful! The cumin + chili powder combo is perfect, and the lime at the end really brightens it up. I added a little extra cilantro and it tasted restaurant-level.
Made this last night and it’s honestly super comforting. The lime at the end really wakes everything up. I used rotisserie chicken and it still tasted great.
Followed the steps pretty close. Mine came out a little too watery even after simmering—maybe my tomatoes were extra runny. I added a spoon of tomato paste and it helped.
Good call on the tomato paste! Extra-runny diced tomatoes happen a lot—adding paste or simmering a bit longer usually fixes that. Next time you could also drain/ring out the tomatoes before adding.
Mine was watery too 😅 I followed it and it still felt thin. I think my diced tomatoes were the culprit like yours. Did you simmer uncovered or covered? I’m gonna try letting it reduce more next time.
I don’t really get how this is ‘Mexican’ but okay… tastes fine I guess.