Name: Cozy Mexican Chicken Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 teaspoons olive oil; 1 yellow onion (finely chopped); 1 red bell pepper (chopped); 15 ounces can of black beans (drained and rinsed); 14.5 ounces can of tomatoes with green chilies (undrained); 1 cup frozen corn; 1 8 ounces can of tomato sauce; 2 cups diced or shredded cooked chicken; 1 tablespoon taco seasoning; 2 cups chicken broth

Mexican Chicken Soup is a beloved classic, known for its vibrant flavors and comforting warmth. This recipe offers a quick and easy way to enjoy a hearty bowl, perfect for busy weeknights when you crave something wholesome and delicious. I remember the first time I tried making a quick Mexican Chicken Soup for dinner, and it was a revelation how much flavor could be packed into such a short cooking time. The key is using already cooked chicken and letting the spices meld beautifully. This Mexican Chicken Soup combines tender chicken, robust beans, sweet corn, and a zesty tomato base, making it a satisfying meal for the whole family.

⏱ Time: 25 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Cozy Mexican Chicken Soup

Mexican Chicken Soup: whip up this flavorful and comforting recipe in under 30 minutes. Perfect for a quick, wholesome family dinner.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 280

Ingredients Method Notes

Ingredients

2 teaspoons olive oil
1 yellow onion (finely chopped)
1 red bell pepper (chopped)
15 ounces can of black beans (drained and rinsed)
14.5 ounces can of tomatoes with green chilies (undrained)
1 cup frozen corn
1 8 ounces can of tomato sauce
2 cups diced or shredded cooked chicken
1 tablespoon taco seasoning
2 cups chicken broth

Method

Heat 2 teaspoons of olive oil in a large pot over medium heat.
Add the finely chopped yellow onion and chopped red bell pepper, season with salt and pepper, and cook for 3-5 minutes or until just softened.
Stir in the drained and rinsed black beans, undrained canned tomatoes with green chilies, frozen corn, tomato sauce, cooked chicken, and taco seasoning.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 15 minutes, then taste and adjust seasoning with additional salt and pepper if needed.
Serve the soup immediately, garnished with fresh cilantro, a dollop of sour cream, and sliced avocado if desired.

Notes

– For extra depth of flavor, lightly char your bell pepper before chopping. This adds a smoky note that enhances the soup’s profile.
– If your soup tastes a bit flat, add a squeeze of fresh lime juice at the end; it brightens all the flavors.
– Store leftover Mexican Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 2 months; thaw overnight and reheat gently on the stove.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra depth of flavor, lightly char your bell pepper before chopping. This adds a smoky note that enhances the soup’s profile.
If your soup tastes a bit flat, add a squeeze of fresh lime juice at the end; it brightens all the flavors.
Store leftover Mexican Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 2 months; thaw overnight and reheat gently on the stove.

This Mexican Chicken Soup is a testament to how simple ingredients can create a truly satisfying and flavorful meal. Don’t hesitate to customize it with your favorite toppings! Enjoy!

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