Mexican Chicken Soup Recipe

Lisa Grant | Jersey Girl Cooks

Mexican Chicken Soup is filled with lots of great flavor. Make a double batch and keep some in the freezer to save for a quick easy dinner.

I am definitely a soup kind of girl. I always keep several types of soup in the freezer. You never know when you might come home from work and not feel like cooking.

Mexican Chicken Soup Photo

We just had some Cabbage and Beef Soup early in the week so today I decided to go with a Mexican Chicken Soup. This soup is perfect if you have only 30 minutes to spare.

I use leftover roaster chicken in this soup but you can always buy a rotisserie chicken at the grocery store too. I love using the leftovers of rotisserie chicken.

There are so many possibilities and this soup is one of them!

I always keep packaged chicken broth or stock in my pantry. Sometimes, I make my own and keep it in my freezer but there are so many good store bought brands that I save the homemade one for special occasions.

With premade broth, you can get dinner on the table quickly.

Mexican Chicken Soup Picture

If I have the time to make dinner really special, homemade tortillas go great with this soup. Just a little butter is all you need for the soft and pliable bread.

They are also a perfect vehicle to dunk into the bold flavored broth. I am hungry just thinking about it.

This Mexican Chicken Soup is also a fairly healthy meal. It’s filled with tender chicken, black beans, corn and avocado.

Mexican Chicken Soup Image

I like to add extra hot sauce to mine because I love spicy food. I only add a little spice to the pot of soup so everyone can regulate the spiciness of their own bowl of soup.

If you are a soup fan and like easy recipes, try Ham Bone Soup, Carrot Soup, Tomato Tortellini Soup or one of the other soup recipes on Food Fanatic. Soup is great food!

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Mexican Chicken Soup Recipe

    4 Servings


  • 1 tablespoon Olive Oil
  • 1 small Onion, finely chopped
  • 32 ounces Chicken Broth, or stock, preferably low sodium
  • 1 tablespoon Chili Powder
  • 1 14.5 ounce can Fire Roasted Diced Tomatoes with Green Chiles
  • 1 cup Frozen Corn
  • 1 cup Canned Black Beans, drained and rinsed
  • 2 cups Cooked Shredded Chicken
  • 1 Avocado, (small) pitted, peeled and chopped
  • a small handful Fresh Cilantro, chopped
  • Salt, to taste
  • Hot Sauce, if desired


  1. In a large soup pan, heat oil on medium and saute onion for a few minutes or until it starts to soften.
  2. Add chicken broth, chili powder, canned tomatoes, corn, and beans. Bring to a boil and cover. Cook for 15 minutes on low heat.
  3. Add chicken, avocado and cilantro. Simmer for 5 more minutes. Season with salt to taste. Serve with extra hot sauce if desired.


  • If soup is too thick, a little water can be added to thin it out.


Cooking Method:
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Related Recipes:
Easy Dinner Recipes, Dinner Recipes, Soup Recipes, Mexican Recipes, Chicken Recipes, Corn Recipes, Simmered Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lisa Grant
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 106
Calories 355

% Daily Value*
Total Fat 13g
  Saturated Fat 2g
Sodium 990mg
Total Carbohydrate 27g
  Dietary Fiber 10g
  Sugars 5g
Protein 28g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lisa Grant

About Lisa

Like all moms, Lisa needs quick and easy dinners during the week for her busy family. As our Easy Dinners Fanatic, she creates meals that you can make between soccer and band practice that are full of flavor and good for you too. You can see more from Lisa on Jersey Girl Cooks.

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