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Filling and flavorful Mexican soup is packed with chicken, beans, and veggies with just a little bit of heat!!

We sure hope you love this quick, easy, and tasty Mexican soup, serve it up with a side of Homemade Tortillas or Mexican Cornbread

Mexican Soup served up in a white bowl and garnished with tortilla strips.


A Flavorful Soup to Love!

Give me all the soup recipes! I just can’t get enough.

This Mexican soup is no different. It’s filled with your favorite Mexican ingredients, a lot like our Chicken Tortilla Soup and Chicken Enchilada Soup!

Why we love it:

  • Quick and easy. Throw all ingredients in, stir, cook for a bit, and dinner (and lunch and dinner for the next day!) is served.
  • Delicious flavor. You’re going to love the taste, it’s vibrant and yummy!
  • Feed the masses. Soups are easy and filling, and there are always leftovers or enough to feed a bunch of friends or family.

This is definitely a flavorful easy soup recipe to try out!

Shredded chicken for Mexican soup recipe.

Mexican Soup Ingredients

  • boneless chicken breast Bake, slow cook, or grill the chicken breast (or chicken thighs) or shred a rotisserie chicken. Ground beef or shredded beef can also be used.
  • kidney beans or black beans
  • whole kernel corn for a charred flavor, roast your corn in a pan with some oil and salt.
  • stewed tomatoes
  • onion powder
  • green bell pepper 
  • red bell pepper 
  • green chilis 
  • chicken broth or vegetable broth
  • ground cumin
  • garlic salt and pepper
Mexican soup pot filled with shredded chicken, veggies, and broth.

How to Make Mexican Soup

  1. COMBINE. In a large stock pot, mix Cooked Shredded Chicken, kidney beans, corn, tomatoes, red and green bell peppers, green chiles, broth, onion powder, salt, cumin, and salt and pepper to taste.
    • Cook chicken raw. Simply add the raw chicken breasts to the stock pot along with the other ingredients and let them simmer together for about 45 minutes until the chicken is fully cooked and tender. Use a fork to shred the chicken. Note that the juices from cooking the chicken in the soup may make the soup thinner.
  2. SIMMER. Cook over medium heat and let simmer for 45 minutes.

Make in a Crock Pot

Combine all ingredients. Let it cook on high for 3-4 hours or low for 6-8 hours. Set it and go about your day! Dinner will be ready and waiting for you.

Recipe Tips

  • Vegetarian. Leave out the shredded chicken and use vegetable broth.
  • Smooth and creamy texture. Add ½ cup whipping cream at the end and let cook for a few additional minutes. Thicken the soup by simmering it longer and allowing the juices to evaporate. If the soup is too thick, add more broth.
  • Add flavor. Add in extra veggies or mix in additional spices like a bit of jalapeño peppers, chili powder, hot sauce, or add some red pepper flakes for more heat. You can also have these items on the side so that people can make their bowls of soup as hot as they wish.
  • For a heartier dish add some rice. Make sure there is enough liquid in the soup. There needs to be 2.5 parts water to 1 part rice to have sufficient water/chicken broth to cook the rice. It will add 20-40 minutes to the cook time, depending on the amount of rice added. Or add in cooked rice, this won’t take any extra liquid.
Avocado and cilantro on cutting board.

Garnishes + Storing Info

Garnish suggestions. Add flavor to this Mexican soup recipe with any of these tasty toppings:

  • lime wedges, sliced avocado, diced jalapeños, fresh cilantro
  • strips of tortilla strips or Tortilla Chips
  • sour cream, grated cheddar cheese
  • STORE Mexican chicken soup in an airtight container(s) in the refrigerator for 3-4 days.
  • FREEZE it in an airtight freezer-safe container or bag for 4-6 months. Thaw in the fridge overnight before rewarming it on the stovetop.
Mexican Soup served up in a white bowl topped with tortilla strips.

For More Mexican Soup Recipes:

5 from 5 votes

Mexican Soup Recipe

By: Lil’ Luna
Filling and flavorful Mexican soup is packed with chicken, beans, and veggies with just a little bit of heat!!
Servings: 6
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Ingredients 

  • 3 boneless chicken breast halves cooked and shredded
  • 1 (15-ounce) can kidney beans
  • 1 cup whole kernel corn
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 teaspoon onion powder
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 (4-ounce) can green chilis chopped
  • 2 (14.5-ounce) cans chicken broth
  • 1 tablespoon ground cumin
  • garlic salt and pepper to taste

Instructions 

  • In a large stock pot, mix cooked chicken, kidney beans, corn, tomatoes, red and green bell peppers, green chiles, broth, onion powder, salt, cumin and salt and pepper to taste.
  • Cook over medium heat and let simmer 45 minutes.

Video

Notes

Garnish suggestions. Add flavor to this Mexican soup recipe with any of these tasty toppings:
  • lime wedges, sliced avocado, diced jalapeños, fresh cilantro
  • strips of tortilla strips or Tortilla Chips
  • sliced avocado
  • sour cream, grated cheddar cheese
  • STORE Mexican chicken soup in an airtight container(s) in the refrigerator for 3-4 days.
  • FREEZE it in an airtight freezer-safe container or bag for 4-6 months. Thaw in the fridge overnight before rewarming it on the stovetop.

Nutrition

Calories: 93kcal, Carbohydrates: 5g, Protein: 12g, Fat: 2g, Cholesterol: 36mg, Sodium: 111mg, Potassium: 294mg, Vitamin A: 375IU, Vitamin C: 21.8mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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