This post may contain affiliate links. Please read my disclosure policy.
It is slightly sweet with a great kick and with a lot of protein. You can add your favorite veggies and make it even better. But just make it once and you will make it time and time again. Want to learn how to make Mexican chicken soup? Let’s get started!
What You Need For This Recipe
To make this soup recipe you need a couple of ingredients. Have the following ingredients ready or put them on your grocery shopping list:
- Tomatoes – I use canned tomatoes in this recipe, but if you have fresh tomatoes, you can use them as well
- Plum cherry tomatoes – adds more flavor to the soup
- Seasoning – use seasoning like taco seasoning to give this soup more flavor
- Chicken – you can use chicken breast or chicken thighs. Both shred well
- Corn – adds texture to the soup. Either use canned sweet corn, fresh corn or you can use frozen sweet corn
- Onion – finely dice
- Garlic – mince fresh garlic
- Kidney beans – adds fiber and texture to the soup
- Olive oil – to cook the vegetables you need oil
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Mexican Chicken Soup
- Start with finely chopping the onion and finely mince the garlic cloves. Heat a small pot and add the olive oil on medium heat. Add the onion and stir it around in the pan to let it absorb the oil.
- Then add the garlic and let the onion and garlic go soft and translucent Now chop the plum cherry tomatoes into small pieces and add to the pot. Stir for a couple of minutes to let the tomatoes go soft.
- Then it is time to add the fire-roasted tomatoes. Use a wooden spoon to break the tomatoes up into smaller pieces.
- Increase the heat to medium-hot to let the tomatoes boil. Then add the taco seasoning and stir to evenly distribute the seasoning through the soup.
- Then it is time to add the kidney beans, the corn, and the shredded chicken. If you like it spicy you can add some finely chopped jalapeno pepper as well.
- Garnish with some finely chopped parsley and your chicken soup is ready to serve.
Mexican Chicken Soup
This recipe is all about tomatoes and chicken. You can use homegrown fresh Roma tomatoes or canned fire-roasted tomatoes. These tomatoes are sweeter and that is what you need in this recipe.
When you make this recipe, you need to have the perfect shredded chicken. It is really easy to shred a chicken breast. Put your chicken breast in a pot of boiling water or chicken broth. It will give your chicken even more flavor.
It is very common to use chicken breast to shred, but chicken thighs work just as well. As chicken thighs have more fat, they are tastier than chicken breast.
Let it simmer for 20 minutes and take it out of the pan.
Shred with two forks and your chicken is done and ready to use. I like to keep some shredded chicken in the freezer so you can take it out when you need it.
Just put it in a freezer-safe container or freezer bag and you can keep it in the freezer for months. Just thaw before use.
How To Store Mexican Soup
You have several options to store this tasty soup recipe. In all cases let the soup cool completely:
- Room temperature – when you plan on serving the soup you can keep it in the pan at room temperature and heat it when you are ready to serve
- Refrigerator – if you want to serve the soup within a day or two store the soup in an airtight container like these leakproof food containers
- Freezer – want to store it longer you can store the soup in the freezer. Use either Ziploc resealable bags and label them or put them in airtight food storage containers
How To Reheat Mexican Chicken Soup
Just like storing chicken soup, you have various ways to reheat your soup.
- Pan – the easiest way to reheat your soup is to put it in a pan and let it gradually warm through. Do not put it on full heat but give the soup time to warm. It will taste so much better
- Oven – put the soup in a pan close the lid and put it in a preheated oven at 400℉. Let the soup warm for 10 minutes or until warmed through. This is a great way to heat soup when you have no room on your stovetop
- Instant Pot – when you have frozen soup you can warm it using your pressure cooker. Put the frozen soup block in the Instant Pot or Crock-Pot Express. Close the lid and secure it, close the valve, and set it to the sealing position. Select Manual or Pressure cooker at high pressure for 5 minutes. When the cooking time is done, quick-release the remaining pressure in the Instant Pot and stir the soup. Serve immediately
Serve This Mexican Soup With
If you make this Mexican soup recipe you can serve it with a lot of great side dishes. You can serve it with:
- Easy garlic bread – soft French bread with garlic butter and pesto
- No-knead bread – A crunchy slice of no-knead bread is the best. You can put it under the broiler for 5 minutes and have the perfect toast
- Cheesy garlic bread – lots of parmesan and mozzarella to turn it into this cheesy garlic bread
- Soft tortilla flatbread – this soft tortilla flatbread is great to eat with this soup
- Pull-apart bread – pull-apart bread with lots of cheese is another great bread to serve with this soup
- Tortilla chips – yes you can make these yourself with corn tortillas in the oven
More Soup Recipes
If you love soup recipes you can find more here so take a look at these recipes as well:
Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS IN YOUR INBOX!
This post may contain affiliate links. Please read my Privacy Policy for more information.
Mexican Chicken Soup
Looking for the best Mexican chicken soup? Take a look at this easy soup recipe. Filled with shredded chicken, beans and corn.
Ingredients
- 1 can fire-roasted tomatoes
- 1 shredded chicken breast
- 10 plum cherry tomatoes
- 3 tablespoons corn
- 3 tablespoons kidney beans
- 2 tablespoons taco seasoning
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
Instructions
- Boil the chicken breast in water or chicken broth for 20 minutes on medium heat, shred the chicken and set aside.
- Finely chop the onion and finely mince the garlic. Heat a small pot to medium heat and add the olive oil
- Add the onion and stir it round in the pan until soft and translucent. Then add the garlic and stir again.
- Now chop the plum cherry tomatoes into small pieces to add to the pot. Stir the tomatoes to let them go soft
- Add the fire-roasted tomatoes. Use a wooden spoon to break the tomatoes up
- Then add the taco seasoning and stir to evenly distribute the seasoning through the soup
- Add the kidney beans, the corn, and the shredded chicken
- Decorate with some finely chopped parsley and your chicken soup is ready to serve
Notes
If you like it spicy you can add some finely chopped jalapeno pepper as well.
Shop This Recipe
Nutrition facts
Calories: 360; Fat: 11g; Carbs: 50g; Protein: 20g;
Did you make this recipe?
Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel
