Mexican chicken soup has many regional and family versions; this tomato-based version combines chicken, beans, corn, chiles, and a gently spiced broth in a filling one-pot meal. It is served hot with lime and optional toppings, and a bowl has about 330 calories before garnishes, depending on the ingredients you use.
Ingredients
- 1½ lb boneless, skinless chicken breasts (680 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 jalapeño, seeded and finely chopped (about 15 g); leave some seeds in for more heat
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon dried Mexican oregano (1 g), or regular dried oregano
- ½ teaspoon smoked paprika (1 g)
- 1 can diced tomatoes, preferably no-salt-added, with their juices (14½ oz / 411 g)
- 1 can diced green chiles (4 oz / 113 g)
- 6 cups low-sodium chicken broth (1.42 L)
- 1 can black beans, drained and rinsed (15 oz / 425 g can; about 1½ cups or 255 g drained)
- 1 cup corn kernels, fresh or frozen (165 g)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon ground black pepper (0.5 g)
- 2 tablespoons fresh lime juice (30 ml), plus lime wedges for serving
- ⅓ cup chopped fresh cilantro (about 15 g)
- Optional toppings: 1 avocado, diced (about 200 g); ½ cup crumbled queso fresco (about 60 g); and tortilla chips, about 1 oz (28 g) per serving
Instructions
- Prepare the ingredients. Dice the onion, mince the garlic, and chop the jalapeño. Drain and rinse the beans, measure the spices, and set out the broth, tomatoes, chiles, and corn. Pat the chicken dry with paper towels so it is easier to handle. The stated 20-minute prep time includes this chopping and measuring.
- Soften the aromatics. Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion and jalapeño and cook for 4 to 5 minutes, stirring occasionally, until the onion is softened but not browned. Stir in the garlic, cumin, oregano, and smoked paprika; cook for about 30 seconds, just until fragrant. If the garlic darkens quickly, lower the heat so it does not turn bitter.
- Build the broth and cook the chicken. Add the diced tomatoes and their juices, green chiles, chicken broth, salt, and pepper. Stir, then nestle the chicken breasts into the liquid. Bring the pot to a gentle boil, then reduce the heat so the soup simmers steadily rather than bubbling hard. Cover partially and simmer for about 22 minutes, turning the chicken once if it is not fully submerged. Check the thickest part of each breast with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again.
- Shred the chicken. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. Keep the soup at a gentle simmer. Use two forks to pull the chicken into bite-size shreds, or chop it if you prefer more even pieces. Return the shredded chicken and any juices on the board to the pot. Use clean utensils after handling the cooked chicken.
- Finish the soup. Stir in the rinsed black beans and corn. Simmer uncovered for 5 minutes, until the beans and corn are hot and the flavors come together. Turn off the heat, then stir in the lime juice and cilantro. Taste the broth and adjust the salt, pepper, or lime. Serve hot, with toppings passed at the table.
Tips
- Keep the simmer gentle. A hard boil can make chicken breast tough and cause broth to evaporate too quickly. Once the pot comes to a boil, lower the heat until you see small, steady bubbles. Cooking time can vary with the thickness of the chicken, so use the thermometer rather than relying on the clock alone.
- Use the right oregano if you can. Mexican oregano has a bright, citrusy, slightly earthy flavor and is sold in many Latin American grocery stores. Regular Mediterranean oregano works if that is what you have; it tastes more familiar and herbal, but the soup will still be flavorful. Do not substitute fresh oregano in the same amount, because it is more delicate and its flavor differs.
- Choose broth and toppings with the calorie estimate in mind. The soup itself is approximately 330 calories per serving when divided into six portions, before optional toppings. The estimate is a guide rather than a lab measurement: chicken size, broth, and canned ingredients vary. A generous handful of chips, cheese, or avocado adds calories; leaving them off or using a smaller amount keeps the bowl closer to the base estimate.
- Adjust the chile heat gradually. Jalapeños vary in heat, and canned green chiles are usually mild. For a gentler pot, omit the jalapeño or remove its ribs and seeds; for a smoky, hotter broth, add a little minced chipotle in adobo. Start with a small amount, taste, and add more rather than making the whole pot too spicy.
Serving Suggestions
Ladle the soup into warm bowls and offer lime wedges, cilantro, diced avocado, queso fresco, and tortilla chips separately. The broth is savory and gently spiced, so a squeeze of lime just before eating gives it a fresh, tangy finish. Crushed chips add crunch, while avocado and cheese make the bowl richer; these are optional, not necessary for the soup to taste complete.
For a simple meal, serve the soup with warm corn tortillas or a small side of rice. If you are serving a group, set out the garnishes in small bowls so everyone can choose their own combination and portion. For a lighter-feeling bowl without making claims about nutrition, use a modest amount of cheese and chips and let the chicken, beans, and vegetables remain the main components. To keep track of calories, count toppings separately from the estimated 330-calorie base serving.
Variations
Make it tortilla-style. Add a pinch of ground coriander and a little extra lime, then serve with crisp tortilla strips. To make the strips, cut corn tortillas into thin pieces and bake them on a sheet pan at 375°F (190°C) until crisp, turning once; the time depends on their thickness, so check frequently. You can also use a small handful of store-bought tortilla chips per bowl. Either choice adds crunch and changes the calorie total, so include it when estimating a serving.
Use thighs or leftover cooked chicken. Boneless, skinless thighs can replace the breasts in equal weight. They may need a few extra minutes to become tender, and their richer flavor can make the broth feel fuller. If using already-cooked chicken, skip the raw-chicken simmer: simmer the broth and vegetables first, then add the cooked chicken with the beans and corn and heat until steaming hot. Reheat leftovers to 165°F (74°C), checked with a food thermometer.
Make it vegetarian. Leave out the chicken and use vegetable broth, then add another can of rinsed beans or about 1½ cups (250 g) cooked chickpeas. Add the beans with the tomatoes so they have time to take on the broth’s flavor. The texture will be less meaty, but the combination of beans, corn, tomatoes, and chiles makes a satisfying soup. Check the seasoning at the end, since vegetable broths differ in saltiness.
Change the beans or vegetables. Pinto beans work in place of black beans, and diced zucchini can replace some or all of the corn. Add zucchini during the final 8 to 10 minutes so it softens without becoming mushy. A handful of baby spinach can go in during the last minute. These swaps change the texture and flavor slightly; keep the total amount of vegetables and beans close to the recipe so the broth does not become crowded.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking, divided into shallow, covered containers if possible. It keeps for 3 to 4 days in the refrigerator. Store tortilla chips and other crunchy toppings separately so they do not soften, and add fresh avocado only when serving. If the soup has been left at room temperature longer than 2 hours, discard it rather than saving it.
Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir occasionally so the chicken and beans warm evenly, and add a splash of broth or water if the soup has thickened. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can freeze the soup in airtight freezer-safe containers for about 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Add fresh lime, cilantro, and toppings after reheating.
Frequently Asked Questions
How many calories are in a bowl of Mexican soup?
This recipe has an estimated 330 calories per serving when the pot is divided into six portions and served without optional toppings. A bowl with avocado, cheese, or tortilla chips will contain more; the amount depends on how much you add. For a useful estimate, weigh or measure your toppings rather than counting them as part of the plain soup.
What is the serving size for the calorie estimate?
The estimate is for one-sixth of the finished pot, which is roughly 1½ to 2 cups depending on how much broth evaporates and how generously the soup is ladled. For the most consistent portions, stir the pot well and divide it evenly among six bowls. Toppings are not included in that serving-size estimate.
Can I make Mexican chicken soup ahead of time?
Yes. Cook the soup, cool it safely, and refrigerate it within 2 hours. The flavor holds well for several days, and the chicken remains tender when reheated gently with a little extra broth if needed. Add lime juice, cilantro, and crunchy toppings shortly before serving for a fresher taste and better texture.
Can I use frozen chicken?
For this stovetop method, thaw chicken in the refrigerator before cooking so the pieces cook evenly and the timing is predictable. Do not thaw it on the counter. If the chicken is still partly frozen, it may take longer to cook; use a food thermometer to verify that every piece reaches 165°F (74°C) rather than assuming it is done based on the listed time.
How can I make the soup less spicy?
Omit the jalapeño and choose mild canned green chiles. If the soup is already too spicy, add more broth and a little extra corn or beans to spread the chile flavor across a larger amount of soup. A spoonful of avocado or a little queso fresco in an individual bowl can soften the sensation of heat, though neither removes the chile from the broth.
Why add lime juice at the end?
Adding lime after the soup has finished simmering keeps its fresh, tart flavor more noticeable. Lime can taste muted after a long boil, so stir it in off the heat and taste before serving. If the broth still tastes flat, add another small squeeze and check the salt; a little acidity and seasoning can make the tomato and chile flavors clearer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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