This Mexican Chicken Soup is fresh, vibrant, and incredibly simple to make. Tender chicken, hearty veggies, black beans, corn, and warm spices come together in one comforting pot. Load it up with your favorite toppings, and you’ve got a customizable meal your whole family will love!
If you enjoy this recipe, try my Creamy Chicken Tortilla Soup or Chicken Taco Soup next!
Why You’ll Love This Recipe
This stovetop version is inspired by my long-time reader favorite: Crockpot Mexican Chicken Soup. It has the same bright flavors, but it cooks much faster—perfect for busy weeknights!
You’ve probably seen Mexican chicken soup on restaurant menus, but it couldn’t be easier to recreate at home using pantry staples like diced tomatoes, beans, and simple seasonings. It’s budget-friendly, nutritious, and incredibly satisfying.
What You’ll Need
- Olive oil – for sautéing the veggies
- Onion, celery & carrots – the aromatic base of the soup
- Diced tomatoes – canned with juices for convenience and flavor
- Chicken broth – adds savory depth
- Corn & black beans – hearty pantry staples
- Seasonings – garlic powder, cumin, chili powder, and optional cayenne
- Chicken breasts – boneless, skinless; can substitute thighs
- Garnishes – lime juice, cilantro, avocado, sour cream, cheese, tortilla strips
Pro Tips
- Swap chicken breasts for thighs if you prefer—they’re juicier and harder to overcook.
- Use an instant-read thermometer to prevent dry chicken.
- Using cooked or rotisserie chicken? Add it in the last 5–10 minutes so it stays tender.
- Don’t skip the toppings—they add big flavor and texture!
How to Make Mexican Chicken Soup
Full instructions are in the recipe card, but here’s a quick overview:
- Sauté the veggies. Heat oil in a large pot and cook the onion, celery, and carrots for 5–7 minutes until lightly browned.
- Add everything else. Stir in tomatoes, broth, corn, black beans, all seasonings, and raw chicken breasts. Bring to a boil.
- Simmer. Reduce heat and let it simmer for about 20 minutes or until the chicken is cooked through.
- Shred the chicken. Remove the chicken, shred or chop it, and return it to the pot.
- Finish. Taste and adjust seasoning. Add a squeeze of lime juice and fresh cilantro. Serve hot with your favorite toppings.
Topping Ideas
This soup shines when topped with fresh, bright flavors! Try:
- Lime wedges
- Chopped cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheese (cotija or Tex-Mex blend)
- Crunchy tortilla strips
- Green onions or jalapeños
Let everyone customize their bowl!
Substitutions & Variations
- Add more flavor: Use fire-roasted tomatoes for extra smokiness.
- Prefer a smoother base? Swap diced tomatoes for crushed tomatoes or tomato sauce.
- Make it spicy: Add cayenne, chopped jalapeños, or canned chipotle peppers with adobo sauce.
- Add more veggies: Bell peppers or zucchini work great.
What to Serve With It
Round out your meal with:
- Tortilla chips & restaurant-style guacamole
- Black Bean Corn Avocado Salad with Rice
- A simple mixed green salad with Chipotle Cilantro Lime Ranch
This soup is filling on its own but pairs perfectly with Tex-Mex sides.
Storage & Leftovers
- Refrigerate: Store leftovers for 3–4 days in an airtight container. Add fresh toppings when serving.
- Freeze: Freeze in individual portions for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave in short intervals. Add a splash of broth if needed.
More Mexican-Inspired Recipes to Try
- Mexican Stuffed Peppers
- Easy Taco Casserole
- Mexican Street Corn Pasta Salad
- Chicken Fajita Soup
- Mexican Chicken Salad with Orzo
Mexican Chicken Soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 1 tbsp olive oil
- ½ medium onion, chopped small
- 3 celery sticks, chopped
- 2 medium carrots, peeled & chopped
- 1 (28 oz) can diced tomatoes with juices
- 4 cups chicken broth
- 1 (12 oz) can corn, drained
- 1 (14 oz) can black beans, drained & rinsed
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tbsp chili powder
- Cayenne pepper, to taste (optional)
- 1.5 lbs boneless, skinless chicken breasts
- Garnishes: lime juice, cilantro, sour cream, tortilla strips, avocado, cheese
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add onion, celery, and carrots. Cook for 5–7 minutes until softened and lightly browned.
- Add diced tomatoes, broth, corn, black beans, garlic powder, cumin, chili powder, cayenne (if using), and chicken breasts. Stir and bring to a boil.
- Reduce heat, cover with the lid slightly ajar, and simmer for 20 minutes or until chicken is cooked through.
- Remove the chicken, shred or chop it, then return it to the pot.
- Season with salt and pepper. Finish with fresh lime juice and cilantro if desired.
- Serve warm with your favorite garnishes.