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Mexican Chicken Soup

A bright, flavorful Mexican-inspired chicken soup with vegetables, spices, lime, and fresh cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Latin, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb shredded chicken cooked
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 jalapeño minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 can diced tomatoes
  • 1 cup corn
  • 1 can black beans drained and rinsed
  • 6 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 1 lime juiced
  • cilantro for garnish

Equipment

  • Large soup pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Sauté onion, garlic, and jalapeño in olive oil.
  2. Add carrots and celery and cook until softened.
  3. Add chili powder, cumin, paprika, oregano, salt, and pepper.
  4. Pour in chicken broth and tomatoes; bring to a boil.
  5. Add shredded chicken, corn, and black beans.
  6. Simmer for 20 minutes.
  7. Stir in lime juice and garnish with cilantro.

Notes

Top with avocado, cheese, or tortilla strips for added richness.