High-Protein Mexican Soup with Chicken and Beans

This Mexican-inspired chicken soup brings together tender chicken, black beans, corn, tomatoes, and warm spices in a lime-bright broth. It is filling enough for a main meal, easy to make in one pot, and adaptable with toppings or vegetables you have on hand.

There are many regional and family-style Mexican soups, so this is not presented as one definitive traditional version. Instead, it uses familiar ingredients and flavors for a practical weeknight soup.

Ingredients

1 tablespoon (15 ml) neutral oil, such as avocado or canola oil
1 medium yellow onion, diced (about 1 cup / 150 g)
1 medium red bell pepper, diced (about 1 cup / 150 g)
1 medium poblano pepper, seeded and diced (about 1 cup / 120 g); use another bell pepper for a milder, sweeter soup
3 garlic cloves, minced (about 1 tablespoon / 9 g)
1 teaspoon ground cumin (2 g)
1 teaspoon dried oregano (1 g); Mexican oregano is a good choice, but regular dried oregano works
1 teaspoon smoked paprika (2 g)
¼ teaspoon ground ancho chile or mild chili powder (about 0.5 g), plus more to taste
1 can (14.5 ounces / 411 g) diced tomatoes, including their juices
6 cups low-sodium chicken broth (1.42 liters)
1½ pounds boneless, skinless chicken breasts (680 g), ideally similar in thickness
2 cans black beans, each 15 ounces (425 g), drained and rinsed; each can yields about 1½ cups (255 g) beans
1 cup corn kernels (about 150 g), fresh, frozen, or drained canned corn
1 teaspoon fine salt (6 g), then more to taste
½ teaspoon ground black pepper (1 g)
2 tablespoons fresh lime juice (30 ml), plus lime wedges for serving
½ cup plain Greek yogurt (120 g), optional, for serving
¼ cup chopped fresh cilantro (about 4 g), optional, for serving
1 avocado, diced (about 150 g), optional, for serving
1 cup tortilla strips or lightly crushed tortilla chips (about 30 g), optional, for serving

Instructions

Prepare the ingredients. Dice the onion and peppers, mince the garlic, drain and rinse the beans, and measure the spices. If the chicken breasts are very uneven in thickness, gently flatten the thicker ends so they cook at roughly the same rate. This prep takes about 20 minutes, depending on knife speed.
Soften the vegetables. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion, red pepper, and poblano. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent and the peppers soften. Stir in the garlic, cumin, oregano, smoked paprika, and ancho chile; cook for 1 minute, just until fragrant. Keep the garlic moving so it does not scorch.
Build the broth. Add the diced tomatoes and their juices, chicken broth, salt, and black pepper. Stir and bring the liquid to a gentle boil, which usually takes about 2 minutes. Taste the broth before adding extra salt; brands of broth vary in saltiness.
Cook the chicken. Lower the heat to maintain a gentle simmer and add the chicken breasts. Cover the pot partially and simmer for about 18 minutes, turning the pieces once if they are not fully submerged. Start checking the thickest part of each breast with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a breast has not reached that temperature, continue simmering and check again after a few minutes. The exact time depends on thickness, so use temperature rather than time alone to judge doneness.
Shred the chicken. Transfer the cooked chicken to a clean plate and let it rest for 3 minutes. Keep the soup at a gentle simmer. Use two forks to shred the chicken into bite-size strands, or cut it into small cubes if you prefer a chunkier texture.
Finish the soup. Stir the black beans and corn into the pot and simmer for 2 minutes. Return the shredded chicken to the soup and warm it for another 2 minutes. Turn off the heat, stir in the lime juice, and taste. Add more salt, pepper, chile, or lime a little at a time until the broth tastes balanced.
Serve. Ladle into bowls while hot. Offer cilantro, avocado, Greek yogurt, tortilla strips, and lime wedges at the table so everyone can choose their own toppings.

Tips

Keep the simmer gentle. A hard boil can make chicken breast firm and can break the beans apart. Once the broth reaches a boil, reduce the heat until you see occasional small bubbles. If using especially thick chicken breasts, allow extra cooking time and check each piece with a thermometer.
Adjust the chile carefully. Ancho chile powder adds a mild, earthy flavor; regular chili powder blends can be saltier and may contain other spices. Begin with the listed amount, then add more after tasting. For a milder pot, leave out the chile and let people add hot sauce or sliced jalapeño at the table.
Choose the right beans and broth. Rinsing canned black beans removes some of their packing liquid and helps keep the broth from turning murky. Low-sodium broth gives you better control over seasoning. If your broth is already salty, reduce the added salt and adjust it at the end.
Use a substitute without losing the balance. If you cannot find a poblano, use a green or red bell pepper; the soup will be sweeter and less earthy, but still works well. If Mexican oregano is unavailable, ordinary dried oregano is a practical substitute with a slightly different herbal flavor.

Serving Suggestions

Serve this soup as a complete lunch or dinner, with a wedge of lime and a choice of toppings. Creamy avocado and a spoonful of plain Greek yogurt soften the chile and add richness; cilantro brings a fresh herbal note, while crisp tortilla strips give each bowl a crunchy contrast. Add toppings just before eating so the avocado stays bright and the tortilla pieces do not become soggy.

For a larger meal, serve warm corn tortillas, a simple green salad, or sliced radishes on the side. A small bowl of rice can be served separately for anyone who wants a heartier bowl, though adding rice directly to the soup will make it thicker as it sits. If you expect leftovers, keep crunchy toppings and rice separate and add them only when serving.

Variations

Use thighs instead of breasts: Boneless, skinless chicken thighs can replace the breasts in the same quantity. They are forgiving during simmering and have a richer flavor. Check the thickest part of each piece for the same poultry safe minimum of 165°F (74°C), then shred or chop as directed.

Make a meat-free pot: Omit the chicken and use vegetable broth. Add one more drained can of beans, such as pinto or cannellini beans, and simmer the vegetables, tomatoes, broth, beans, and corn for about 15 minutes so the flavors come together. The soup will have a different texture and flavor, but still makes a substantial bean-and-vegetable bowl. Add the lime at the end as written.

Add more vegetables: Stir in 1 cup (about 130 g) diced zucchini with the beans and corn, or add 2 cups (about 60 g) baby spinach during the final minute. Zucchini should be tender but not falling apart; spinach needs only enough time to wilt. Adding vegetables increases the volume, so taste and adjust the salt and lime before serving.

Make it smokier or hotter: Add one minced chipotle pepper from a can of chipotles in adobo, plus 1 teaspoon (5 ml) of its sauce, with the tomatoes. Chipotle has a noticeable smoky heat, so start small. Alternatively, stir in a pinch of cayenne at the end. For a creamy broth, swirl a little Greek yogurt into individual bowls rather than boiling dairy in the pot.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered, shallow container and keep it refrigerated for 3–4 days. If possible, store avocado, yogurt, cilantro, and tortilla strips separately so the soup and toppings keep their best texture.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout. Check that reheated leftovers reach 165°F (74°C). Add a splash of broth or water if the soup has thickened in the refrigerator, then taste and refresh it with a squeeze of lime. You can also reheat a serving in the microwave in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot.

For longer storage, freeze the soup in meal-size containers for up to 2–3 months for best quality. Leave a little room at the top for expansion, and thaw it in the refrigerator before reheating. The beans may soften slightly after freezing, but the soup remains suitable for reheating. Add fresh toppings after warming rather than freezing them with the soup.

Frequently Asked Questions

Can I use cooked or rotisserie chicken?

Yes. Skip the raw-chicken simmering step and add about 3 cups (roughly 400 g) shredded cooked chicken when you add the beans and corn. Simmer until the chicken is hot throughout, then finish with lime. Since the chicken is already cooked, this shortens the cooking time; if reheating leftover soup, bring it to 165°F (74°C).

Can I make this soup in advance?

Yes. Make the soup up to 3–4 days ahead and refrigerate it promptly in a covered container. For the freshest texture, wait to add the lime juice until reheating or just before serving, and prepare the toppings separately. Warm the soup gently and check that it reaches 165°F (74°C) before serving.

How can I make the broth thicker?

For a naturally thicker broth, scoop about ½ cup (120 ml) of beans and broth into a bowl, mash the beans with a fork, and stir them back into the pot. You can also simmer the soup uncovered for a few extra minutes, but the flavor will become more concentrated, so taste before adding salt. Avoid adding flour or a large amount of starch, which can make the broth heavy.

Is this soup spicy?

As written, it is mildly spiced rather than very hot. Poblano peppers are usually gentle, and the small amount of ancho chile mainly gives warmth and flavor. Pepper heat varies, so taste the poblano before cooking if you are unsure. Keep spicy toppings on the side to make the pot suitable for different preferences.

Can I cook it in a slow cooker?

Yes, though the stovetop method gives the vegetables a chance to soften in the seasoned oil first. For a slow cooker, sauté the onion, peppers, garlic, and spices in a skillet, then transfer them with the tomatoes, broth, and raw chicken to the cooker. Cook on low until the chicken reaches 165°F (74°C), generally about 3–4 hours depending on the cooker and chicken thickness. Add the beans and corn near the end so they warm without becoming overly soft, then shred the chicken and finish with lime.

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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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