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Home » egg free » Quick and Easy Mexican Style Chicken Soup

Quick and Easy Mexican Style Chicken Soup

May 1, 2018 By Sandi Gaertner 10 Comments

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It is still cold here and we have been enjoying a lot of hot soup! This simple Mexican Style Chicken Soup recipe is a comforting bowl of shredded chicken, fresh cilantro, green chilis, scallions, and kidney beans. 

Stir in some sour cream and garnish with jalapeños for a creamy spiciness. Don’t forget to check out all of the homemade chicken soup recipes on the blog, you are sure to find a favorite!

top view of Mexican chicken soup in a black bowl

Mr. Fearless Dining loves when I make big pots of soup. The more vegetables, the better. This soup lasts a few days, and it pretty much guarantees we eat a healthy, low-calorie lunch. We call this our workday soup.

We both work from home and it is so easy to snack on foods all day, leaving us full when it is dinner time. Having a ready-made healthy lunch makes it so easy…not to mention it helps cut down on food waste because you can toss any veggies into this soup.

two black bowls filled with chicken soup

Table of Contents

  • My favorite veggies to add to this Mexican style chicken soup include:
  • More Delicious Mexican Inspired Recipes:
  • How to make this Easy Mexican Style Chicken Soup Recipe:
  • How to shred the cooked chicken:
  • Things You Need to Make This Recipe:
  • Easy Mexican Style Chicken Soup
    • Ingredients
    • Instructions

My favorite veggies to add to this Mexican style chicken soup include:

  • Sweet potatoes
  • Zucchini
  • Broccoli
  • Kale (though my kids won’t eat this soup if I add kale LOL)

two bowls of Mexican style chicken soup

More Delicious Mexican Inspired Recipes:

  • Chili Mac Soup
  • Quick and Easy Chicken Taco Soup
  • Mexican Lasagna
  • Black Bean Dip Nachos

How to make this Easy Mexican Style Chicken Soup Recipe:

This is what I call a dump style soup. Easy, few steps that all come together in just one soup pot! I brown the onions, add the vegetables and cook about 5 minutes. Add the broth, seasoning, and dump in the raw chicken breasts.

How long to cook the chicken soup?

Allow the soup to boil for 15 minutes, then turn the heat down to medium-low for 15 additional minutes until the chicken breasts are cooked.

shredding chicken

How to shred the cooked chicken:

Remove the whole cooked chicken breasts from the soup and place them onto a cutting board. Use two forks or a meat shredder (see link below) to shred the chicken into bite-sized pieces.

Add the chicken back to the soup and allow to cook for 5 minutes so the flavor cooks into the shredded chicken.

Serve the soup hot with sour cream, shredded cheese, and/or even crushed corn tortillas to garnish.

Are you ready to try this Mexican style chicken soup recipe for yourself?

If you love chicken as much as we do, you will want to check out all of my delicious Gluten Free Chicken Recipes.

Things You Need to Make This Recipe:

  1. Chicken shredders, these are a little easier to use than two forks.
  2. A great soup pot that holds lots of soup!

recipe love

Continue to Content
Easy Mexican Style Chicken Soup

Easy Mexican Style Chicken Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A simple one pot Mexican Style Chicken Soup recipe

Ingredients

  • 2 chicken breasts, (raw)
  • 14 ounces can diced tomatoes
  • 32 ounces chicken broth
  • 1 teaspoon salt
  • 1 can green chilis
  • 1 clove garlic
  • 1 cup corn
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 4 cups water
  • 1/3 cup diced onion
  • 1/4 cup scallions
  • 1 tablespoon olive oil
  • 14 ounces kidney beans, rinsed and drained

Instructions

  1. In a pot on medium heat, add oil, onion, scallions, and garlic. Saute for 3 minutes until onion turns clear.
  2. Add the rest of the ingredients, including raw chicken. Cover and bring to a boil.
  3. Boil the soup for 15 minutes, then turn the temperature to simmer. Simmer for an additional 15 minutes.
  4. Remove the chicken from the soup onto a cutting board. Shred both chicken breasts and add back to the soup. Simmer 5 minutes.
  5. Serve hot. Garnish with sour cream and Jalapeños.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 232 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 37mg Sodium: 1122mg Carbohydrates: 27g Fiber: 7g Sugar: 5g Protein: 21g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Soup Recipes

 

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Filed Under: Chef Recipes, egg free, Gluten Free Dinner Recipes, Gluten Free Lunch Recipes, Gluten Free Soup Recipes, Soups Tagged With: beans, chicken, scallion

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Reader Interactions

Comments

  1. Bintu | Recipes From A Pantry

    May 2, 2018 at 12:09 am

    This looks like such a tasty soup! I love a dump soup, such an easy way to get nourishment, goodness and be full all at the same time with little prep! Definitely going to give this a try

    Reply
    • Sandi Gaertner

      May 2, 2018 at 2:08 pm

      Thank you so much Bintu…this is definitely a family favorite!

      Reply
  2. Camila

    May 1, 2018 at 9:29 pm

    What a delicious and comforting meal!! Id love to enjoy this on a cold night!

    Reply
    • Sandi Gaertner

      May 1, 2018 at 10:19 pm

      Thank you so much Camila 🙂

      Reply
  3. Angela

    May 1, 2018 at 5:23 pm

    How perfect are the flavors in this soup!!! I think I may definitely have to make this one this weekend! Great simple recipe, thanks for sharing!

    Reply
    • Sandi Gaertner

      May 1, 2018 at 10:20 pm

      I hope you enjoy Angela :-).

      Reply
  4. Janette | Culinary Ginger

    May 1, 2018 at 2:16 pm

    We’re having our last cool down before triple digits and I would love to make this. It looks so comforting and delicious.

    Reply
    • Sandi Gaertner

      May 1, 2018 at 10:20 pm

      Triple digits? Yikes Janette. I hope you stay cool.

      Reply
  5. Lindsey

    May 1, 2018 at 2:09 pm

    This looks and sounds so delicious! I’ve recently become obsessed with making soup, so this is perfect.

    Reply
    • Sandi Gaertner

      May 1, 2018 at 10:24 pm

      We are huge soup lovers too :-).

      Reply

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