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.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 280 kcal
- 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
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.
- 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.