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Best Mexican Chicken Soup

A comforting and flavorful chicken soup packed with vibrant vegetables and zesty spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 medium carrots diced
  • 1 zucchini diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn fresh or frozen
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat. Sauté the diced onion, bell pepper, and carrots for about 5 minutes until softened.
  2. Stir in the minced garlic, cumin, and chili powder. Cook for 1-2 minutes to toast the spices.
  3. Add the diced zucchini and sauté for another 2-3 minutes.
  4. Pour the chicken broth into the pot, scraping any browned bits from the bottom.
  5. Stir in the shredded chicken and black beans.
  6. Add the corn to the pot and stir well.
  7. Season with salt and pepper to taste.
  8. Remove from heat and stir in the lime juice and fresh cilantro.

Notes

For extra depth, let the soup simmer for an additional 10 minutes before serving. Serve with warm tortillas for a complete meal.