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!
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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 full of delicious Mexican flavors, but this Mexican chicken soup is so easy to make on the stovetop or in your Instant Pot! Either way, you can enjoy this soup in under 30 minutes on the stovetop or 20 minutes in an Instant Pot. You can control the spice and the vegetables you add. This comes in handy when you have kids!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken – I use breasts, but you can use any boneless chicken cut to make this soup recipe.
- Green chiles – I used canned green chiles, but you can also fire-roast your own.
- 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)
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Step-By-Step Photos and Directions:
You may also love this Chicken Rice Soup recipe. This is what I call a dump-style soup. It’s easy, with just a few steps that all come together in one soup pot!
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.
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.
Frequently Asked Questions:
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.
I love to freeze soup in single-serving cubes. I use Souper Cubes to do this easily.
This soup will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.
This recipe is so easy to make in the Instant Pot. Follow the same directions as in my Instant Pot Chicken Vegetable Soup recipe.
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Easy Mexican Style Chicken Soup
Ingredients
- 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 minced garlic
- 1 cup fresh or frozen corn
- ½ teaspoon black pepper
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 4 cups water
- ⅓ cup diced onion
- ¼ cup sliced scallions
- 1 tablespoon olive oil
- 14 ounces rinsed and drained kidney beans
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Instructions
- In a pot on medium heat, add 1 tablespoon olive oil, 1/3 cup diced onion, 1/4 cup sliced scallions, and 1 clove minced garlic. Saute for 3 minutes until onion turns clear.
- Add 2 chicken breasts, 14 ounces can diced tomatoes, 32 ounces chicken broth, 1 teaspoon salt, 1 can green chilis, 1 cup fresh or frozen corn, 1/2 teaspoon black pepper, 1 tablespoon ground chili powder, 2 teaspoons ground cumin, 4 cups water, and 14 ounces rinsed and drained kidney beans. Cover and bring the soup mixture 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.
Notes
- You can use canned green chiles or fire-roast your green chiles at home.
- I used chicken breasts, but you can use any boneless chicken parts to make this soup.
- I recommend using low sodium chicken broth.
- This soup will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. I like to freeze the leftovers in Souper Cubes in single serving blocks.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
