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spoonful of mexican chicken soup

Easy & Healthy Mexican Chicken Soup

An easy and healthy soup with chicken and mexican spices.
Course Dairy Free, Dinner, Gluten Free, Lunch, Soup
Cuisine Mexican
Keyword easy, healthy, mexican chicken soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Monique Volz of AmbitiousKitchen.com


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 large red bell pepper, sliced into strips
  • 1 large onion, diced
  • 1 jalapeno pepper, finely chopped (optional)
  • 6 cups chicken broth
  • 1 can of corn kernels, fresh or frozen
  • 1 15 ounce can of black beans, rinsed and drained
  • 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
  • 1 pound cooked shredded chicken breast
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • ½ tsp ground black pepper
  • Salt to taste
  • 1 teaspoon Tabasco sauce or Hot salsa (optional)


  1. Place a soup pot over medium heat and add olive oil.  Add onions, red pepper, garlic, jalapenos and cook until just tender.

  2. Next add chicken broth, tomatoes and cook about 10 minutes or until veggies are tender.

  3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and Tabasco sauce or salsa if you’d like it spicer.
  4. Cover and simmer on low for about 20 minutes stirring every so often.

  5. Serve with baked tortilla chips. Garnish with avocado, cilantro, low fat cheese, or low fat sour cream if desired.
  6. Makes about 6 servings.