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Mexican Chicken Soup Photo

Mexican Chicken Soup Recipe

Lisa Grant
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.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Mexican
Servings 4
Calories 355 kcal

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.

Nutrition

Calories: 355kcalCarbohydrates: 27gProtein: 28gFat: 13gSaturated Fat: 2gSodium: 990mgFiber: 10gSugar: 5g
Keyword Chicken, Corn, Dinners, Easy Dinners, Mexican, Simmered, Soups
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