Mexican Soup
Warm your soul with a bowl of hearty, flavor-packed Mexican Soup—a vibrant medley of bold spices, tender shredded chicken, and colorful ingredients like black beans, corn, and diced tomatoes. This easy, one-pot recipe combines smoky paprika, zesty jalapeño, and fragrant cumin for an authentic taste of Mexico, balanced with the brightness of freshly squeezed lime and cilantro. Ready in just 45 minutes, it’s perfect for busy weeknights or cozy gatherings. Serve it piping hot and top with crunchy tortilla chips, creamy avocado slices, and extra cilantro for a delicious and satisfying meal. Whether you’re craving comfort food or looking to impress guests, this Mexican soup delivers irresistible flavor in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 seeded and diced jalapeño
- 2 boneless, skinless chicken breast
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 14-ounce can, drained and rinsed black beans
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (plus more for garnish) cilantro
- 1 juiced lime
- 1 cup, crushed (for serving) tortilla chips
- 1 sliced (for garnish) avocado
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, and jalapeño to the pot. Sauté for 4-5 minutes or until the onion is soft and translucent.
Place the chicken breasts into the pot, then pour in the chicken broth.
Add the diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 20 minutes or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the chopped cilantro and lime juice. Simmer for another 2 minutes.
Taste and adjust seasoning if necessary.
Serve the soup hot in bowls, topped with crushed tortilla chips, sliced avocado, and additional cilantro, if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1089 mg | 23% | |
*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.
