Mexican Chicken Soup
This hearty Mexican Chicken Soup is packed with flavor and a mix of vibrant ingredients. Perfect for a cozy dinner or lunch, this soup brings warmth and comfort with every spoonful.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced any color
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded You can substitute with shredded rotisserie chicken for a quicker option.
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn frozen or canned
- to taste salt and pepper
- Juice of 1 lime
- optional fresh cilantro for garnish
- optional avocado slices for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced bell pepper, sliced carrots, and sliced celery. Continue to cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Mix in the ground cumin and chili powder, stirring to coat the vegetables evenly.
- Pour in the chicken broth, followed by the shredded chicken, diced tomatoes, black beans, and corn. Bring the mixture to a boil.
- Reduce the heat to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld and the vegetables to cook through.
- Taste the soup and season with salt, pepper, and lime juice as needed.
- Serve hot, garnished with fresh cilantro and avocado slices, if desired.
Notes
You can substitute the chicken with shredded rotisserie chicken for a quicker option.
Feel free to adjust the level of spiciness by adding jalapeños or hot sauce.
This soup can be refrigerated for up to 3 days and freezes well for up to 3 months.