This Mexican chicken soup recipe is flavorful, fresh, and healthy! Load it up with your favorite toppings to make it a meal.
I have a Crockpot Mexican Chicken Soup recipe that's been on my website for years, so I thought I'd tweak it a bit and make a stovetop version of this popular Mexican-inspired soup recipe.
I love a soup where you can add toppings. It's a great way for everyone to be able to customize their meal to their liking. I'm big on the fresh lime juice, cilantro, and sour cream. You can also add avocado, tortilla strips, or cheese (try a shredded Tex-Mex blend).
How to make Mexican chicken soup (summary)
Start by sautéing the onion, carrots, and celery in a large soup pot for 5-7 minutes, then add in the diced tomatoes, chicken broth, corn, black beans, garlic powder, ground cumin, chili powder, cayenne pepper (if using), and uncooked chicken breasts. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes or until the chicken is cooked through. Take the chicken out of the pot and cut it up/shred it, then add it back in. While the soup cooks, prep the toppings.
Recipe notes & tips:
- You can swap the chicken breasts for chicken thighs (they're more forgiving and less likely to dry out). I'd probably use 4-6 of them depending on their size.
- Use an instant read meat thermometer to tell when chicken is done (it can go from undercooked to overcooked in a hurry).
- If you want to use already cooked/rotisserie chicken, add it in during the last 5-10 minutes so it doesn't dry out too much.
- Use fire-roasted diced tomatoes for more flavor.
- If you don't want pieces of tomatoes, swap the diced tomatoes for tomato sauce or crushed tomatoes (it'll be a slightly thicker soup). Or use petite diced tomatoes.
- Want to make this soup spicy? Sprinkle in some cayenne pepper (start with 1/4 teaspoon and build up from there), or add in a chopped up chipotle chili pepper or two and a spoonful of adobo sauce for some smoky spice.
More Mexican-inspired recipes to try:
Questions about this Mexican style chicken soup? Did you make the recipe? Leave me a comment/review below.
Mexican Chicken Soup
- 1 tablespoon olive oil
- 1/2 medium onion chopped small
- 3 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups chicken broth
- 1 (12 fluid ounce) can corn drained
- 1 (14 fluid ounce) can black beans drained & rinsed
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Cayenne pepper optional, to taste
- 1.5 pounds uncooked chicken breasts boneless skinless
- Garnish (optional): lime wedges, cilantro, sour cream, tortilla strips, avocado, etc.
- Add the oil, onion, celery, and carrots to a large soup pot over medium-high heat. Sauté for 5-7 minutes (light browning adds more flavor).
- Add the diced tomatoes, chicken broth, corn, black beans, garlic powder, cumin, chili powder, cayenne pepper, and chicken breasts to the pot. Give it a stir, then increase the heat to high and bring it to a boil. Once boiling, reduce the heat, cover the pot with the lid slightly ajar, and simmer for 20 minutes or until the chicken is cooked through.
- Take the chicken out of the pot and cut it up/shred it, then add it back to the pot.
- Season the soup with salt & pepper as needed. I recommend adding a good squeeze of fresh lime juice and a handful of chopped cilantro to the soup prior to serving, but that step is optional. Serve and top each bowl as desired with any extra garnishes (tortilla strips, sour cream, cheese, etc.).
- Anything from 1-1.5 pounds of chicken will work.
- Use an instant read meat thermometer to tell if chicken is cooked. Chicken breasts can dry out quickly (it's easy to overcook them). Chicken thighs are much more forgiving/less likely to dry out, so you could always swap the chicken breasts for thighs in this recipe.
- Check out the Crockpot version here.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.