Mexican Chicken Soup



I have decided to intermittently repost improved versions of some of my favorite recipes! As I’ve remade these recipes over the years, they have continued to improve and deserve the spotlight. This is a go-to soup for my husband and I. Very easy, inexpensive, healthy, and makes 6-8 servings. It is tasty, comforting and makes enough to freeze for later. You can use chicken breast or buy a rotisserie chicken, which I recommend. Chicken slow roasted on the bone has much more flavor. Just removed the skin and pull the chicken from the bones. So simple. You can also easily add rice, farro, or quinoa to the soup. If adding a grain to the soup, increase the amount of chicken broth. My last reason this soup is awesome are the toppings. To add crunch to your bowl, slice corn tortillas into strips, toss with olive oil, salt, and chili powder. Bake the strips at 400 degrees for about 7 minutes. I have also included a simple pico de gallo recipe. Top off your bowl with a spoonful of this pico for a fresh acidic bite. Set the toppings up in bowls and let your family make each bowl of soup their own!



  • 3 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 jalapenos, diced (desired amount of seeds removed)
  • 3 cloves garlic, minced
  • I rotisserie chicken, chicken removed and shredded (or 1 lb boneless skinless chicken breast, cubed)
  • 1 can diced tomatoes
  • 1 can fire roasted tomatoes
  • 1 can green chilies
  • 1 cup frozen corn, thawed
  • 1 can reduced sodium black beans, drained and rinsed
  • 40oz low sodium chicken broth
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 ½ tsp garlic powder
  • Salt and pepper to taste



fresh cilantro, lime wedges, avocado, fresh pico de gallo, baked tortilla strips


To prepare soup

In a Dutch oven, over medium heat, sauté onion, jalapenos, and garlic in olive oil.  Once tender add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, stirring occasionally.


Fresh pico de gallo

equal parts diced tomato and onion, drizzle of olive oil and red wine vinegar, fresh cilantro leaves, salt, garlic powder, red pepper flakes. Mix all ingredients and let marinate in the refrigerator at least 2 hours before serving.