Go Back
+ servings
side shot of a white bowl of chicken mexican soup
Print

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
Diet Low Calorie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 387kcal
Author Rena

Equipment

  • Pot
  • knife

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