This bright, aromatic Mexican chicken soup brings a little sunshine and spice to the table. Tender chicken, sweet corn, beans, and tomatoes simmer with warm spices, fresh lime, and cilantro, while crisp tortilla chips and a spoonful of sour cream turn each bowl into a hearty, satisfying meal.
Ingredients
- Boneless, skinless chicken thighs — 700g (1.5 lbs)
- Yellow onion — 1
- Garlic — 3 cloves
- Bell pepper — 1
- Carrot — 1
- Celery stalks — 2
- Vegetable oil — 1 tbsp
- Chicken broth — 1.5 l (6 1/4 cups)
- Canned diced tomatoes — 400g (14 oz)
- Canned corn — 300g (10.5 oz)
- Canned red kidney beans — 300g (10.5 oz)
- Ground cumin — 1 tsp
- Smoked paprika — 1 tsp
- Dried oregano — 1 tsp
- Ground chili — 1/2 tsp (to taste)
- Bay leaves — 2
- Salt and black pepper — to taste
- Lime — 1
- Cilantro — 1 bunch
- Tortilla chips — 80g (3 oz)
- Avocado — 1
- Sour cream — 100g (3.5 oz)
Step-by-step recipe
- Prep the ingredients: dice the onion and bell pepper, cut the carrot and celery into small pieces, and mince the garlic. Roughly chop the cilantro and cut the lime in half.
- Heat the oil in a wide pot over medium heat. Add the onion, carrot, and celery. Cook for 5–6 minutes, until softened.
- Add the bell pepper and garlic, and cook for 1–2 minutes more, until fragrant.
- Stir in the cumin, smoked paprika, oregano, and ground chili. Toast the spices for 30 seconds, stirring constantly.
- Pour in the chicken broth, add the bay leaves and chicken thighs. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes, until the chicken is cooked through.
- Transfer the chicken to a plate with tongs and shred it with two forks.
- Add the tomatoes, corn, and beans to the pot, draining and rinsing the beans first. Return the shredded chicken to the soup.
- Season with salt and pepper, then simmer for 5–7 minutes so the flavors meld. Remove the bay leaves.
- Take the pot off the heat, stir in the lime juice and some of the cilantro. Taste and adjust the salt and heat if needed.
- Serve hot, topped with avocado, a spoonful of sour cream, more cilantro, and plenty of crisp tortilla chips.
Serving and presentation ideas
Add avocado slices, a little sour cream, and a scattering of fresh cilantro, then finish with a lime wedge for extra brightness. For maximum crunch, crumble the tortilla chips over the soup just before serving.
Nutrition per serving
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 1 bowl (~14 fl oz / 400 ml) | 280 kcal | 26 g | 9 g | 24 g | 6 g | 7 g | 950 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Heat: adjust the amount of ground chili, or add fresh jalapeño for a brighter kick.
- Chicken: breast works too, but watch the timing — it cooks faster and can dry out.
- No canned goods: use pre-cooked beans and corn instead. You can also swap in ripe fresh tomatoes, blended until smooth.
- Thickness: for a heartier soup, mash half the beans with a spoon or simmer uncovered for 5–10 minutes longer.
- Storage: the soup keeps well in the refrigerator for up to 3 days and freezes beautifully, without the avocado or sour cream.
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes. Cook the breast for 12–15 minutes, just until done, so it stays juicy, then shred and return it to the soup.
What can I use if I don’t have beans or corn?
Chickpeas can stand in for the beans, and sweet peas can replace the corn. The flavor will shift a little, but it will still be delicious in its own way.
How do I make the soup less spicy for children?
Leave out the ground chili and use sweet paprika instead. Serve the heat separately for adults with chili flakes or hot sauce at the table.