Special Mexican Chicken Soup
Dive into a bowl of comforting warmth with this flavorful Special Mexican Chicken Soup! Packed with tender shredded chicken thighs, vibrant vegetables like sweet corn and black beans, and spiced with aromatic cumin and chili powder, this hearty soup is a celebration of bold Mexican-inspired flavors. A touch of fresh lime juice and cilantro adds a zesty brightness, while a hint of diced jalapeño delivers just the right amount of heat. Perfect for cozy weeknight dinners or meal prep, this one-pot wonder is ready in just 50 minutes and makes six generous servings. Top it off with creamy avocado slices and crunchy tortilla chips for an irresistible finishing touch. Whether you're craving a wholesome meal or looking to spice up your dinner routine, this easy Mexican chicken soup recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 units Garlic cloves, minced
- 6 cups Chicken broth
- 14.5 oz Diced tomatoes, canned
- 1 cup Corn kernels, frozen or fresh
- 1 cup Black beans, rinsed and drained
- 1 small Jalapeño, seeded and diced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro leaves, chopped
- 2 tbsp Lime juice
- 1 unit Avocado, sliced (optional)
- 1 cup Tortilla chips for garnish (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the chicken thighs to the pot and sear for 2-3 minutes on each side, just until lightly browned.
Pour in the chicken broth and diced tomatoes (with their liquid). Bring to a boil.
Reduce the heat to a simmer and add the corn, black beans, jalapeño, ground cumin, chili powder, salt, and black pepper.
Cover and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken thighs from the pot, shred them using two forks, and return the shredded chicken to the soup.
Stir in the chopped cilantro and lime juice, and simmer for an additional 5 minutes.
Taste and adjust seasoning as needed.
Serve hot, garnished with sliced avocado and tortilla chips, if desired.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7181 mg | 312% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 32.0 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 573 mg | 44% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5722 mg | 122% | |
*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.
