Mexican Chicken Soup Recipe

Soup is the kind of thing that warms ya up and makes you feel all cuddly inside no matter what time of year or day or mood you might be in… soup makes you happy. Calm. In this case, muy contento.

I have always loved my girl Ina’s Mexican Chicken Soup recipe, so I used that as a starting point and added/subtracted some flavs to take it over the top.

Here’s how you’ll make Mexican Chicken Soup:

1. Roast bone-in, skin-on chicken breasts for 40 minutes at 400 degrees.
2. Meanwhile, sauté onions, celery, carrots and garlic in a pot.
3. Add tomatoes, stock and herbs to the pot.
4. Add cooked chicken to soup and top with optional toppings!

The longer the soup simmers, the thicker it will be. It’s packed with veggies, free of cream, and an easy, one pot wonder… and it also makes for some scrumptious leftovers that will have you saying “WHOOP FOR SOOOP” (thanks Ty for that one) for days to come.

TIPS FOR MAKING MEXICAN CHICKEN SOUP

• There’s no better way to make juicy, mouthwatering chicken than to roast it with the bone in and skin on — EVEN if you plan to discard both!
• If you want a zippy shortcut, use shredded rotisserie chicken instead!
• Get creative with the toppings– sour cream, cheese, roasted corn, cilantro etc. would all be delicious on top!

Why You’ll Love This Mexican Chicken Soup

• 30-minute meal — this comes together faster than you’d think and tastes like it simmered all day.
• One pot — minimal cleanup, maximum flavor.
• Naturally gluten-free — no swaps needed.
• Freezer friendly — make a big batch and freeze individual portions for easy weeknight dinners.
• Customizable heat level — mild for the kids, extra spicy for you. Everyone wins.

Easy Substitutions & Add-Ins

• Rotisserie chicken — skip poaching and shred a store-bought rotisserie chicken for the fastest version of this soup.
• Add more veggies — zucchini, bell peppers, or diced sweet potato all work beautifully.
• Swap the beans — pinto beans or kidney beans work if you’re out of black beans.
• Make it creamy — stir in a few tablespoons of cream cheese at the end for a rich, creamy version.

How to Store & Freeze

Store Mexican chicken soup in an airtight container in the fridge for up to 4 days. For freezing, cool completely then transfer to freezer-safe bags or containers — it keeps for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat.

Frequently Asked Questions

What makes this soup “Mexican”?

The combination of cumin, chili powder, garlic, and lime gives this soup its bold Mexican flavor profile. Add in black beans, corn, and jalapeño and you’ve got a soup that tastes like your favorite Mexican restaurant made it.

Can I make this in a slow cooker?

Yes! Add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken directly in the pot and stir in lime juice and toppings before serving.

What are the best toppings for Mexican chicken soup?

Go all out with toppings: sliced avocado or guacamole, shredded cheese, sour cream or Greek yogurt, tortilla strips, fresh cilantro, lime wedges, and sliced jalapeños. The more the better!

More Cozy Soup Recipes

If you love a good bowl of Mexican chicken soup, check out more comfort food favorites on The Savvy Spoon. Our Lazy Girl Enchiladas Verdes bring the same bold Mexican flavor in a different form, and our Baked Chicken Flautas make the perfect lighter companion to this soup.