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5 from 3 votes

Mexican Chicken Soup

This Mexican Chicken Soup recipe makes 10-12 generous servings.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: Mexican
Servings: 10 servings
Calories: 159kcal
Author: Cynthia


  • 2 Tablespoon olive oil
  • 1 onion diced
  • 2 stalks celery sliced
  • 2 carrots
  • 2 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 Tablespoon chili powder, (or more) depending oh how spicy you like it
  • 1/2 teaspoon smoked paprika
  • 28 ounce can Peeled diced tomatoes with juice
  • 6 cups chicken broth homemade or canned
  • 2 cans pinto beans drained and rinsed
  • 2 4 ounce cans mild green chiles (or spicy green chilies)
  • 3 cups corn fresh or frozen
  • 3 cups chicken breast (or thigh meat, shredded or diced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • In a large pot, heat olive oil over a medium heat until shimmering. Sauté onions, carrots, and celery until translucent, 5 minutes or so.
  • Add garlic, cumin, oregano and chili powder and sauté another minute or two.
  • Add tomatoes, broth, beans and chilies. Bring to a boil and then reduce heat and simmer until veggies are tender, about 15-20 minutes.
  • Add corn and shredded chicken and cook another 10 minutes or until corn is cooked and chicken is hot.
  • Serve with strips of corn tortillas or chips, sliced green onions, cilantro, cheese and sour cream.


Condiments to serve with Mexican chicken soup can include, but are not limited to:
  • shredded cheese; cheddar, Monterey jack, cotija or fresh Mexican cheese.
  • chopped green or white onions
  • additional chopped or sliced chiles
  • sour cream
  • guacamole
  • Tortilla strips or chips


Serving: 1serving | Calories: 159kcal | Carbohydrates: 17g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 1043mg | Potassium: 594mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2527IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg