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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 15 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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.


Serving: 1gCalories: 187kcalCarbohydrates: 20gProtein: 18gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 869mgPotassium: 698mgFiber: 5gSugar: 3gVitamin A: 472IUVitamin C: 16mgCalcium: 63mgIron: 4mg
Keyword Mexican Chicken Soup, Mexican style chicken soup
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