Description
This Mexican soup is a warm and comforting dish loaded with tender chicken, beans, tomatoes, corn, and bold spices. Topped with fresh avocado, cilantro, and crunchy tortilla strips, it’s a perfect meal for busy weeknights or family gatherings. Packed with protein and flavor, this soup will become a favorite!
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with green chilies (Rotel)
- 4 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 (4-ounce) can green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
For Toppings:
- 1 avocado, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 cup tortilla strips or crushed tortilla chips
- Lime wedges
Instructions
Step 1: Cook the Chicken
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, sautéing until softened (about 3 minutes).
- Place the chicken breasts in the pot and pour in chicken broth.
Step 2: Add Ingredients & Simmer
- Stir in diced tomatoes, black beans, corn, green chilies, and seasonings (chili powder, cumin, smoked paprika, oregano, salt, and pepper).
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until chicken is cooked through.
Step 3: Shred the Chicken
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the soup and stir in lime juice and fresh cilantro.
Step 4: Serve & Enjoy!
- Ladle the soup into bowls and top with avocado, cheese, sour cream, tortilla strips, and extra cilantro.
- Serve with lime wedges for added freshness.
Notes
- Make It Spicier: Add diced jalapeños or a dash of hot sauce.
- Vegetarian Option: Swap chicken for extra beans or tofu and use vegetable broth.
- Slow Cooker Option: Add all ingredients (except toppings) to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Shred the chicken before serving.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: ~350
- Fat: ~10g
- Carbohydrates: ~35g
- Protein: 30 g