Mexican Chicken Soup Recipe

Published on March 19th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Mexican Chicken Soup in a bowl

Nobody wants to eat a bowl of plain old chicken soup. So why not try Mexican chicken soup. This keto recipe is loaded with seared chicken, corn, avocados, tomatoes, and onion. Of course, no Mexican soup would be complete without a bit of cumin and chili powder. This soup is finished with a squeeze of lime juice to balance out the flavor of this spicy Mexican soup. Serve with low-carb tortilla chips or Mexican cauliflower rice to complete this meal.

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Serves
4 persons

Ingredients

  • 1 pound Chicken Breast, cut into 1-inch pieces

     

  • 1 teaspoon Salt 



     

  • 1 teaspoon Black Pepper 

     

  • 3 tablespoons Olive Oil

     

  • 1 Onion, chopped

     

  • 2 cloves Garlic, minced 

     

  • 2 teaspoons Chili Powder

     

  • 2 teaspoons Cumin

     

  • 1 teaspoon Paprika

     

  • 1 large Tomato, diced

     

  • 1 tablespoon Tomato Paste 

     

  • 3 cups Low-Sodium Chicken Broth

     

  • 1 cup Frozen Corn Kernels, thawed

     

  • 1/4 cup Fresh Parsley, chopped 

     

  • Juice of 1 Lime

     

  • 1 Avocado, peeled, cored, chopped

     

  • Tortilla Chips (optional)

Instructions

Place the chicken breast into a medium bowl and season with 1/2 teaspoon and 1/4 teaspoon black pepper. 

To a large soup pot, add 1 tablespoon olive oil. Set over medium-high heat.

Add the chicken to the pot and cook for 8-10 minutes until browned.

Remove chicken from the soup pot and place it on a plate. Add remaining olive oil.

Stir in onions and cook for 4-5 minutes until softened.

Add the garlic, chili powder, cumin, paprika and cook for 1 minute until fragrant.

Stir in tomatoes. Cook tomatoes for 3 minutes until they start to soften.

Add tomato paste and cook for 1 minute.

Stir in the chicken broth, corn kernels, chicken, and remaining salt and pepper and cook for 15 minutes, stirring periodically.

Stir in lime juice and remove the Mexican chicken soup from the stove.

Divide the Mexican chicken soup between 4 bowls. Garnish with parsley, avocado, tortilla chips if desired

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
Mexican chicken soup, recipe, authentic, noodle, tortilla, how to make, slow cooker, crockpot

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon