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Mexican Chicken Soup

A comforting and hearty Mexican Chicken Soup filled with vibrant flavors, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 2 medium tomatoes diced
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can black beans rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Avocado diced, for garnish

Equipment

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

Method
 

  1. Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they are soft and fragrant, about 3-5 minutes.
  2. Stir in the bell pepper, zucchini, and tomatoes. Cook for an additional 5 minutes until the vegetables start to soften.
  3. Add the chicken broth to the pot and bring it to a simmer.
  4. Mix in the shredded chicken, black beans, cumin, and chili powder. Season with salt and pepper, adjusting to your taste.
  5. Let the soup simmer for about 15-20 minutes.
  6. If the soup is too thick for your liking, add a little more broth or water.
  7. Before serving, taste the soup and adjust the seasoning as needed.
  8. Serve the soup hot, garnished with fresh cilantro and diced avocado.

Notes

This soup is excellent for meal prep and can be customized with various toppings.