Mexican Chicken Soup
A vibrant spicy Mexican Chicken Soup is a hearty, vibrant bowlful of shredded chicken simmered with tomatoes, corn, beans, garlic, and warming spices like cumin and chilli. Finished with lime juice and fresh coriander, it’s bold in flavour yet light and nourishing. Top with sliced avocado, crushed tortilla chips, or a dollop of yogurt for added texture and satisfaction. Ideal for meal prep or feel-good dinners, it’s a one-pot wonder that blends comfort, spice, and gut-friendly goodness.
Ingredients
- 1 tbsp ghee
- 160 g brown onion chopped
- 120 g red bell-pepper chopped
- 4 garlic cloves pressed
- 25 g taco seasoning
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 litre chicken stock made with one organic stock cube
- 200 g salsa mild or spicy
- 250 g tinned sweetcorn drained
- 250 g tinned black beans drained
- 30 g jalapeño slices in brine, drained
- 300 g chicken breast sliced
- 40 g avocado chopped, to serve
- 1 tsp fresh coriander chopped
- 3 lime wedges to serve
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and fry for 5 minutes, stirring frequently.
- Add bell-pepper and fry for another 3–4 minutes.
- Stir in garlic, taco seasoning, cumin and oregano. Cook for 30 seconds.
- Add stock, salsa, sweetcorn, black beans, jalapeños and sliced chicken. Stir well.
- Simmer for 20 minutes or until chicken is fully cooked. Stir occasionally.
- Serve with avocado, coriander and lime wedges on top.
Nutrition
Calories: 568kcalCarbohydrates: 69gProtein: 43gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 87mgSodium: 1897mgPotassium: 1719mgFiber: 16gSugar: 19gVitamin A: 2777IUVitamin C: 77mgCalcium: 107mgIron: 6mg
Tried this recipe?Let us know how it was!