Craving more soup recipes? Try my Tuscan white bean soup, oxtail soup, ground turkey soup, or Albondigas soup. My Mexican soup recipe is a weekly staple during the cooler months. It’s got all the Mexican flavors you’d need combined in a chicken soup. The best part is the toppings, which, let’s just say, take the soup from comforting to perfect.
Why I love this recipe
Easy to make. Mexican chicken soup is a breeze if you have leftover cooked chicken and some canned beans and corn. It’s the perfect use of leftovers. Speedy. Despite its rich and hearty texture, this soup does NOT take an eternity to cook. Healthy and wholesome. A bowl of this Mexican soup contains a good amount of protein, fiber, and lots of vitamins and minerals. Multiple cooking methods. I like to use the stovetop to make this soup, but I’ve tested it in the slow cooker and the Instant Pot.
Ingredients needed
Chicken breasts. Opt for skinless and boneless chicken breast fillets. While you can use pre-cooked chicken, I find cooking the chicken in the soup mixture from scratch just adds an extra depth of flavor. Onion and garlic. Finely chopped. Tomatoes. I use canned crushed tomatoes for this recipe. You can use any type of stewed tomatoes you have at home. Chicken broth. Homemade or store-bought. Use condensed chicken broth for a rich flavor. Corn. Canned or fresh. Black beans. Would this even be a Mexican soup without beans? Rinse them to get rid of the starchy and salty liquid. Chiles. Chopped green chiles for mild heat and authentic Mexican flavor. Spices and herbs. I used taco seasoning because it has all the necessary spices in one, but if you don’t have this on hand, use a combination of cumin, garlic powder, chili powder, Toppings. The highlight of this soup is all the toppings you add before serving. Classics in my household include avocado, cheese, green onions, tortilla chips (or tortilla strips), sour cream, a squeeze of lime juice (or lime wedges), and some fresh cilantro.
How to make Mexican chicken soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Don’t skip the toppings. This soup NEEDS the toppings to complete the meal. Do not omit, or if you do, serve the soup with a side of quesadillas or an enchilada. Use store-bought rotisserie chicken. Or my Instant Pot shredded chicken. It’s a quick, time-saving hack. You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double-check.
Storage instructions
To store. Store leftovers in an airtight container. It will last up to 4 days in the refrigerator. Slow cooker method: Sauté the onion and garlic, then add all ingredients to the slow cooker. Cook on low for 6-8 hours (or high for 3-4 hours), shred the chicken, and stir before serving. Instant Pot method: auté onion and garlic in the Instant Pot, then add all ingredients and cook on high pressure for 12 minutes. Quick release, shred the chicken, and stir before serving.
Make a Mexican vegetable soup. Easily make this soup meatless by swapping out the chicken for extra vegetables. Try some heartier ones like sweet potato, cauliflower, and potatoes. Use other cuts of chicken. I like to use chicken breasts because they are leaner and healthier, but any chicken works. Shredded or chopped chicken thighs are great. Add some heat. This soup is not overly spicy, which is great when you are serving others. However, if you love spice, add cayenne pepper, chili flakes, or everyone’s favorite Cholula.
To freeze. Freeze Mexican soup without toppings in individual servings using airtight plastic containers or sealable plastic bags. Mexican soup lasts 3 to 4 months in the freezer. To reheat. Reheat over low-medium heat. Add a splash of water or broth if the soup is too thick. You can also reheat it in the microwave.
Frequently asked questions
More cozy Mexican dinners
Chicken Al Pastor Instant Pot white chicken chili Pork green chili Carne guisada Or any of my Mexican recipes
