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–+ servings
spicy flavorful chicken soup

Mexican Chicken Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jalapeño seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 5 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup corn kernels fresh or frozen
  • 1 cup black beans rinsed and drained
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic and jalapeño, cooking for an additional 1 minute.
  • Add cumin and chili powder, stirring to combine.
  • Pour in the chicken broth and bring to a boil.
  • Add the chicken breasts, reduce heat, and simmer for 20 minutes.
  • Remove chicken, shred it with two forks, and return it to the pot.
  • Stir in the diced tomatoes, corn, and black beans.
  • Season with salt and pepper, and simmer for an additional 10 minutes.
  • Remove from heat and let the soup rest for 5 minutes.
  • Serve hot, garnished with cilantro and lime wedges.

Notes

For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to enhance the soup's spiciness. Ensure the chicken is fully cooked before shredding, and feel free to customize the soup with additional toppings like avocado, shredded cheese, or tortilla strips for added texture and taste.
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