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Mexican Chicken Soup

A vibrant, flavorful Mexican chicken soup made with tender shredded chicken, black beans, corn, tomatoes, lime, and spices. Light, healthy, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 jalapeño diced, optional
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp oregano
  • 6 cups chicken broth
  • 14.5 oz diced tomatoes canned
  • 15 oz black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 lime juiced
  • 0.25 cup cilantro chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Sauté onion and jalapeño in olive oil until softened.
  2. Add garlic and spices; cook 1 minute.
  3. Add broth, tomatoes, and chicken breasts; simmer 20 minutes.
  4. Shred chicken and return it to the pot.
  5. Add black beans and corn; simmer 5–10 minutes.
  6. Stir in lime juice and cilantro; serve warm.

Notes

Add a dash of chipotle for smoky heat.