Mexican Chicken Soup Recipe
An easy yet flavor-packed soup full of chicken, black beans and veggies that’s ready in less than 30 minutes.
Servings: 4 people
Equipment
- Pot
Ingredients
- 2 teaspoons olive oil or avocado oil
- 1 yellow onion finely chopped
- 1 red bell pepper chopped
- 15 ounces can of black beans drained and rinsed, one can
- 14.5 ounces can of tomatoes with green chilies undrained, one can
- 1 cup frozen corn
- 1 8 ounces can of tomato sauce
- 2 cups of diced or shredded cooked chicken
- 1 tablespoon of taco seasoning
- 2 cups of chicken broth
- salt and pepper to taste
- Optional garnishes: Cilantro light sour cream, diced avocado
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and pepper, season with salt and pepper and cook for 3-5 minutes or until just softened.
- Add the black beans, canned tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer. Cook for 15 minutes. Taste and add additional salt and pepper if needed.
- Serve the soup immediately, garnished with cilantro, sour cream, and avocado if desired.
Notes
- use rotisserie chicken if you want to cut down on time
- you may use cooked chicken thighs instead of chicken breast
- any other beans of your choice will work instead of black beans
- add different toppings of your choice like tortilla chips or shredded cheese
Nutrition
Calories: 387kcal | Carbohydrates: 49g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 456mg | Potassium: 1246mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1424IU | Vitamin C: 57mg | Calcium: 93mg | Iron: 5mg