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5.0 from 9 votes

Mexican Chicken Soup

This 25-minute Mexican Chicken Soup is perfect for busy families. It's an easy recipe with a vegetarian twist & slow cooker option. Warm up with this hearty, flavorful soup.

Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings: 6
Calories: 265 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 6 cups chicken broth
  • 2 cups shredded chicken pre-cooked
  • 10 ounces ROTEL drained, 1 can
  • 14 ounces black beans rinsed and drained, 1 can
  • 1 cup frozen sweet corn
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. 2 tablespoons olive oil
  2. Add the onion and sauté until softened, about 5 minutes. 1 small yellow onion
  3. Add the garlic powder, ground cumin, smoked paprika, and chili powder. Sauté for an additional 1-2 minutes, until fragrant. 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder
  4. Pour in the chicken broth and stir to combine. 6 cups chicken broth
  5. Add the shredded chicken, diced tomatoes, black beans, and frozen corn to the pot. Stir to combine. 2 cups shredded chicken, 10 ounces Rotel, 14 ounces black beans, 1 cup frozen sweet corn
  6. Bring the soup to a simmer and let it cook for 10-15 minutes.
  7. Stir in the chopped cilantro and lime juice. 1/4 cup chopped fresh cilantro, Juice of 1 lime
  8. Season the soup with salt and pepper to taste.

Notes

  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the soup serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • For an extra depth of flavor: Consider roasting the corn before adding it to the soup. This caramelizes the sugars in the corn, giving it a smoky, sweet flavor that complements the soup's other ingredients.
  • Garnish options: Top the soup with crunchy tortilla strips, diced avocado, sour cream, shredded cheese, or sliced jalapeños for added flavor and texture.
  • Customize spice level: Adjust the chili powder or add diced jalapeños to increase the spiciness of the soup.
  • Make it vegetarian: Omit the chicken and use vegetable broth for a vegetarian version. You can add extra beans or veggies like bell peppers or zucchini for more substance.
  • Slow cooker option: Combine all the ingredients (except for the cilantro and lime juice) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For this option you can use 2 uncooked chicken breasts, then shred them at the end of cooking. Stir in the cilantro and lime juice just before serving.

Nutrition Information

Calories 265kcal (13%) Carbohydrates 27g (9%) Protein 21g (42%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 40mg (13%) Sodium 918mg (38%) Potassium 597mg (17%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 347IU (7%) Vitamin C 7mg (8%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 265

% Daily Value*

Calories 265kcal 13%
Carbohydrates 27g 9%
Protein 21g 42%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 918mg 38%
Potassium 597mg 13%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 347IU 7%
Vitamin C 7mg 8%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.