Mexican Chicken Chili Soup
Warm up your soul with this hearty and flavorful Mexican Chicken Chili Soup, a vibrant one-pot meal bursting with bold spices and wholesome ingredients. Tender shredded chicken mingles with fire-roasted tomatoes, black beans, kidney beans, and sweet corn, all simmered in a smoky, spiced broth that's seasoned with chili powder, cumin, and smoked paprika. Brightened with a splash of lime juice and fresh cilantro, this comforting soup is ready in under an hour and is perfect for weeknight dinners or gatherings. Customize your bowl with optional toppings like creamy avocado slices, gooey shredded cheese, and crispy tortilla chips for a delightful crunch. With its rich flavors and satisfying texture, this Mexican-inspired chicken chili soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 1 medium red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 15-ounce cans fire-roasted diced tomatoes
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, sliced (optional)
- 1 cup shredded cheese (optional)
- 2 cups tortilla chips (optional)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, minced garlic, jalapeño, and red bell pepper. Sauté for 5–7 minutes or until the vegetables are soft and fragrant.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper, coating the vegetables in the spices.
Add the chicken breasts to the pot, then pour in the chicken broth and fire-roasted diced tomatoes with their juices. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 25–30 minutes, or until the chicken breasts are fully cooked and tender.
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the black beans, kidney beans, frozen corn, and lime juice. Simmer for an additional 5–10 minutes to heat through and allow the flavors to meld.
Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls and top with chopped cilantro. Optionally, garnish with sliced avocado, shredded cheese, and tortilla chips for added texture and flavor.
Serve hot and enjoy!
Nutrition Facts
Calories |
4665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 10902 mg | 474% | |
| Total Carbohydrate | 371.5 g | 135% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 58.1 g | ||
| Protein | 393.9 g | 788% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1631 mg | 125% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 8866 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
