Go Back

Healthy Mexican Chicken Soup - Bright, Comforting, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced (leave some seeds for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
  • 1 cup corn kernels (fresh or frozen)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 pound boneless, skinless chicken breasts (or thighs), whole
  • Juice of 1 to 2 limes, to taste
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • Optional toppers: sliced avocado, baked tortilla strips, diced radish, extra lime wedges

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook 5 to 6 minutes, stirring, until softened.
  2. Build the flavor base: Stir in garlic and jalapeño. Cook 30 to 60 seconds until fragrant. Add cumin, oregano, coriander (if using), smoked paprika, and the bay leaf. Toast the spices for 30 seconds to wake them up.
  3. Add liquids and veggies: Pour in the chicken broth and tomatoes with their juices. Stir in corn and black beans. Bring to a gentle boil.
  4. Cook the chicken: Nestle the whole chicken breasts into the pot. Reduce heat to a steady simmer. Cover and cook 12 to 16 minutes, or until the chicken reaches 165°F in the thickest part.
  5. Shred and return: Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
  6. Season and brighten: Add lime juice and cilantro. Taste and season with salt and pepper. If the soup needs more depth, add another pinch of cumin or a splash of broth.
  7. Serve: Ladle into bowls and top with avocado, baked tortilla strips, extra cilantro, and lime wedges as you like.