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Mexican Chicken Soup

This vibrant Mexican chicken soup combines shredded cooked chicken, tomatoes, corn, beans, and smoky chili peppers in a hearty broth. It’s simmered to develop deep flavors, resulting in a comforting dish with a bright, slightly smoky and citrusy profile, finished with a squeeze of lime for freshness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken Leftover roast or poached chicken
  • 1 can (14 oz) diced tomatoes Fresh or canned
  • 1 teaspoon Mexican oregano Dried or fresh
  • 1-2 chili peppers fresh jalapeños or serranos Chopped, adjust to heat preference
  • 4 cups chicken broth
  • 1 cup corn kernels Canned or cooked from scratch
  • 1 can (15 oz) cooked beans Black, pinto, or your choice
  • 1 lime lime Juice added at the end
  • 1 tablespoon oil For sautéing

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Chef’s knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil until it shimmers and begins to gently smoke.
  2. Add chopped onions and minced garlic, sautéing until fragrant and onions turn translucent, about 3 minutes. The aroma should be warm and inviting.
  3. Stir in shredded cooked chicken, diced tomatoes, and a teaspoon of Mexican oregano, cooking for another 5 minutes until the mixture is heated through and fragrant.
  4. Pour in the chicken broth, bringing the mixture to a gentle simmer, and add chopped chili peppers for heat. Let it bubble softly for 15-20 minutes, allowing flavors to meld and develop a smoky depth.
  5. Add corn kernels and drained beans to the pot, stirring well. Continue simmering for another 5 minutes to warm the added ingredients and integrate flavors.
  6. Taste the broth and adjust seasoning with salt, pepper, or more chili if desired. Squeeze in fresh lime juice and stir to brighten the soup just before serving.
  7. Use a ladle to serve the hot soup into bowls, garnishing with extra lime or fresh herbs if you like. The broth should be clear, vibrant, and inviting, filled with tender chunks of chicken, sweet corn, and hearty beans.

Notes

For extra smoky flavor, add a dash of smoked paprika or hot sauce during simmering. Feel free to customize heat levels with more or less chili peppers.