It is still cold here and we have been enjoying a lot of hot soup! This simple Mexican 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!

The top view of a bowl of Mexican chicken soup. There are two slices of gluten free baguettes.

Mr. Fearless Dining loves it when I make big pots of soup. The more vegetables, the better. This soup lasts a few days and 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 food all day, leaving us full at dinner time. Having a ready-made healthy lunch makes it so easy It helps cut down on food waste because you can toss any veggies into this soup. If you love soup as much as we do, you will want to try all of my mouthwatering gluten free soup recipes!

This soup is not only full of delicious Mexican flavors, but this Mexican chicken soup is so easy to make either stovetop or in your Instant Pot! Either way, you can enjoy this soup in under 30 minutes stovetop or under 20 minutes in an Instant Pot. You can control the spice and the vegetables you add. This comes in handy when you have kids!

Photos of the Mexican chicken soup ingredients.

Ingredient Notes:

  • Chicken – I use breasts, but you can use any boneless chicken cut to make this soup recipe.
  • Green chiles – I used canned, but you can also fire-roast your own. I have easy instructions on how to roast hatch chiles you can use.
  • Diced tomatoes – I prefer to use unsalted canned, but you can also make diced tomatoes from scratch.
  • Chicken broth – Low sodium or regular is fine. You will need to use less salt if you use regular chicken broth.

Veggies to add:

  • Sweet potatoes
  • Zucchini
  • Broccoli
  • Kale (though my kids won’t eat this soup if I add kale, LOL)
A black bowl filled with Mexican chicken soup. It is garnished with sour cream and jalapenos.

Step-By-Step Directions:

You may also love this Chicken Rice Soup recipe. This is what I call a dump-style soup. Easy with just a few steps that all come together in just one soup pot!

The onions cooking in a pot with oil.

Step 1: brown the onions, add the vegetables, and cook for about 5 minutes.

Step 2: Add the broth and seasoning, and dump in the raw chicken breasts.

Step 3: 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 with two forks.

Step 4: 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.

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

Serve the soup hot with sour cream, shredded cheese, and/or crushed corn tortillas to garnish. If you love Mexican-inspired flavors, you will also want to try my Beef Stuffed Peppers recipe!

Recipe FAQ:

How do you shred 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.

How do you freeze this soup?

I love to freeze soup in single-serving cubes. I use Souper Cubes to do this easily.

How long will this soup keep fresh?

This soup will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

How do you cook this Mexican chicken soup in an Instant Pot?

This recipe is so easy to make in the Instant Pot. Follow the same directions as in my Instant Pot Chicken Vegetable Soup recipe.

The top view of two black bowls filled with soup.

Serve this soup with my Gluten Free Breadsticks or tortilla chips!

More Mexican-Inspired Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

a bowl of Mexican chicken soup in a black bowl

Easy Mexican Style Chicken Soup

Sandi Gaertner
A simple one pot Mexican Style Chicken Soup recipe that can be made stovetop or in an Instant Pot.
5 from 16 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 8
Calories 187 kcal


  • 2 chicken breasts (raw)
  • 14 ounces can diced tomatoes * see note
  • 32 ounces chicken broth * see note
  • 1 teaspoon salt
  • 1 can green chilis * see note
  • 1 clove garlic
  • 1 cup corn
  • ½ teaspoon black pepper
  • 1 tablespoon ground chili powder
  • 2 teaspoons ground cumin
  • 4 cups water
  • cup diced onion
  • ¼ cup scallions
  • 1 tablespoon olive oil
  • 14 ounces kidney beans rinsed and drained


  • In a pot on medium heat, add oil, onion, scallions, and garlic. Saute for 3 minutes until onion turns clear.
  • Add the rest of the ingredients, including raw chicken. Cover and bring to a boil.
  • Boil the soup for 15 minutes, then turn the temperature to simmer. Simmer for an additional 15 minutes.
  • Remove the chicken from the soup onto a cutting board. Shred both chicken breasts and add back to the soup. Simmer 5 minutes.
  • Serve hot. Garnish with sour cream and Jalapeños.


  1. You can use canned green chiles or fire roast your green chiles at home.
  2. I used chicken breasts but you can use any bones chicken parts to make this soup.
  3. I recommend using low sodium chicken broth.
  4. This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
To cook this recipe in an Instant Pot, follow the directions in my Instant Pot Chicken Vegetable Soup recipe. The directions are the same.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 187kcalCarbohydrates: 20gProtein: 18gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 869mgPotassium: 698mgFiber: 5gSugar: 3gVitamin A: 472IUVitamin C: 16mgCalcium: 63mgIron: 4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating


  1. 5 stars
    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

  2. 5 stars
    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!

  3. 5 stars
    We’re having our last cool down before triple digits and I would love to make this. It looks so comforting and delicious.

  4. 5 stars
    This looks and sounds so delicious! I’ve recently become obsessed with making soup, so this is perfect.