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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.
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 386kcal
Author Rena


  • 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


  • 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.


Calories: 386kcal | Carbohydrates: 50g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 632mg | Potassium: 1309mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1420IU | Vitamin C: 58mg | Calcium: 93mg | Iron: 5.1mg