Mexican Chicken Soup Recipe

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
Calories 386 kcal


  • 2 teaspoons olive oil
  • 1 yellow onion finely chopped
  • 1 red bell pepper chopped
  • 1 15 ounces can of black beans drained and rinsed
  • 1 14.5 ounces can of tomatoes with green chilies undrained
  • 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


  1. 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.
  2. 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.
  3. Serve the soup immediately, garnished with cilantro, sour cream and avocado if desired.
Nutrition Facts
Mexican Chicken Soup Recipe
Amount Per Serving
Calories 386 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 54mg 18%
Sodium 632mg 26%
Potassium 1309mg 37%
Total Carbohydrates 50g 17%
Dietary Fiber 14g 56%
Sugars 8g
Protein 31g 62%
Vitamin A 28.4%
Vitamin C 70.3%
Calcium 9.3%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.