Mexican Chicken Soup

Name: Mexican Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 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.

4 steps

Prep:10minCook:35min

This Mexican chicken soup recipe is super easy to make and bursting with fresh flavors! Load it up with your favorite toppings to make it a tasty meal.

Updated at: Wed, 16 Aug 2023 19:22:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories274.4 kcal (14%)

Total Fat7.5 g (11%)

Carbs20.6 g (8%)

Sugars4.6 g (5%)

Protein31.6 g (63%)

Sodium1086.3 mg (54%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonolive oil

0.5onion

medium, chopped small

3 stickscelery

chopped small

2carrots

medium, peeled & chopped small

1 x 28 fluid ouncecan diced tomatoes with juices

4 cupschicken broth

1 x 12 fluid ouncecan corn

drained

1 x 14 fluid ouncecan black beans

drained & rinsed

1 teaspoongarlic powder

1 teaspoonground cumin

1 tablespoonchili powder

cayenne pepper

optional, to taste

1.5 poundschicken breasts

uncooked, boneless skinless

Instructions

Step 1

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).

Step 2

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.

Step 3

Take the chicken out of the pot and cut it up/shred it, then add it back to the pot.

Step 4

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.).

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