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.
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.
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.
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
Ingredients
- 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
Instructions
- In a large soup pan, heat oil on medium and saute onion for a few minutes or until it starts to soften.
- Add chicken broth, chili powder, canned tomatoes, corn, and beans. Bring to a boil and cover. Cook for 15 minutes on low heat.
- Add chicken, avocado and cilantro. Simmer for 5 more minutes. Season with salt to taste. Serve with extra hot sauce if desired.
Notes
- If soup is too thick, a little water can be added to thin it out.