Mexican Chicken Soup
User Reviews
5
Mexican Chicken Soup
Description
This soup starts by sautéing onions, carrots, and celery in olive oil until tender, then adds garlic and spices including chili powder, cumin, oregano, and smoked paprika to develop the base flavor. Canned diced tomatoes, chicken broth, pinto beans, and green chilies join the pot to form a robust stew-like broth. It simmers to meld the flavors and soften the vegetables.
Shredded chicken and fresh or frozen corn are stirred in near the end to warm through, ensuring meat remains moist and corn retains its bite. The combination creates a richly spiced yet approachable soup with varied textures from beans, chicken, and vegetables.
This soup can be served with tortillas, green onions, cilantro, cheese, sour cream, and other condiments, making it customizable for heat and freshness. It fits well as a comforting meal during cooler weather or when seeking a satisfying protein-rich soup.
Leftover soup stores well and benefits from reheating gently to preserve texture. The spice level can be adjusted by varying chili powder and green chilies.
Ingredients
- 2 Tablespoon olive oil
- 1 onion diced
- 2 talks celery sliced
- 2 carrot
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 Tablespoon chili powder or more) depending oh how spicy you like it
- 1/2 teaspoon smoked paprika
- 28 ounce can tomato with juice, peeled diced
- 6 cups chicken broth homemade or canned
- 2 cans pinto beans drained and rinsed
- 2 ounce green chiles or spicy green chilies, mild, canned
- 3 cups corn fresh or frozen
- 3 cups chicken breast (or thigh meat, shredded or diced)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over a medium heat until shimmering. Sauté onions, carrots, and celery until translucent, 5 minutes or so.
- Add garlic, cumin, oregano and chili powder and sauté another minute or two.
- Add tomatoes, broth, beans and chilies. Bring to a boil and then reduce heat and simmer until veggies are tender, about 15-20 minutes.
- Add corn and shredded chicken and cook another 10 minutes or until corn is cooked and chicken is hot.
- Serve with strips of corn tortillas or chips, sliced green onions, cilantro, cheese and sour cream.
Notes
- Serve with toppings like shredded cheese, chopped onions, sliced chilies, sour cream, or guacamole for added flavor.
- Tortilla strips or chips complement the soup, adding crunch and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 159kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 1043mg | 43% |
| Potassium | 594mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2527IU | 51% |
| Vitamin C | 11mg | 12% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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