Mexican Soup

This Mexican soup is the most comforting thing to eat during the cooler months. Not only is it super flavorful, it’s easy to make and uses just one pot! 

There is nothing more comforting that a big bowl of soup.

For us, though, soups need to be hearty, filling, and stick-to-your-ribs kind. This is probably why we make a Tuscan white bean or Albondigas soup so often.

Whenever we are craving Mexican food but can’t be bothered doing something like quesabirria tacos or carne picada, we make a soup version of it all.

The best Mexican soup recipe

This Mexican chicken soup recipe is perfect for when you are craving a bowl of hearty soup that doesn’t take a lot of time and effort to make. It is comfort food at its best. 

• Easy to make. This Mexican chicken tortilla soup is a breeze if you have leftover cooked chicken and some canned beans and corn. 
• Takes less than 40 minutes to cook. Despite its rich and hearty texture, this soup takes less than an hour to cook. 
• One-pot recipe. One-pot recipes always win. This Mexican soup is easy to make and clean up. 
• Nutrient-dense. A bowl of this Mexican soup contains a good amount of protein, fiber, and lots of vitamins and minerals. 

What we love about this soup recipe is just how versatile it is. We’ve often thrown in leftover veggies (broccoli and chopped asparagus) or even toss through some pre-cooked chicken thighs or tenderloin at the end- it all works well!

What is Mexican soup made of?

This rich chicken soup is a combination of the most popular Mexican ingredients. Here’s what you’ll need to cook and serve it. 

• Chicken. Whole chicken breast fillets without bones or skin. You can also use pre-cooked chicken breast but will need to reduce the cooking time. 
• Onion and garlic. Used to create a flavorful base for the soup. 
• Tomatoes. I use canned crushed tomatoes for this recipe. You can use any type of stewed tomatoes you have at home. 
• Chicken broth. Homemade or store-bought. Use condensed chicken broth for a rich flavor. 
• Corn. Canned or fresh.
• Beans. Would this even be a Mexican soup without beans? Use a can of black beans. Rinse the beans to get rid of the starchy and salty liquid. 
• Chiles. Chopped green chiles for mild heat and authentic Mexican flavor. 
• Spices and herbs. I used taco seasoning because it has all the necessary spices in one. 

To serve:

• Avocado.
• Cheese. I like using a Mexican cheese blend but cheddar or Pepper Jack work great.  
• Green onion.  
• Tortilla chips.

How to make it

Step 1- Make the soup base

Heat a small amount of cooking oil in a large cooking pot. Add finely chopped onion and minced garlic into the oil and cook until soft and fragrant.

Add crushed tomatoes into the pot, along with the black beans, followed by the chicken broth and water. Bring the mixture to a boil.

Step 2- Add and chicken and vegetables

Time to add the other soup ingredients. Add the chicken breast, and chopped chile peppers, along with the taco seasoning. Simmer everything together until the chicken is no longer pink. Remove the chicken from the soup mix and use two forks to shred it. Add it back to the soup pot, along with the black beans and corn, and let everything simmer for another 5 minutes. 

Step 3- Prepare the toppings

While the soup simmers, prepare the toppings. Slice avocado, shred some cheese, chop green onions, and prepare some crunchy tortilla chips. 

Step 4- Serve

When the soup is ready, ladle into bowls, add the toppings, and serve while still hot. Top with cheese, sour cream, avocado, and tortilla chips. 

Tips to make the best recipe

• Don’t skip the toppings. They introduce new textures and flavors to the soup, making it more satisfying and rich. Mexican soup served with toppings looks so much better too. 
• Add more veggies. You can use celery stocks, carrots, bell peppers, potatoes, and even zucchini in this Mexican soup recipe. 
• Use store-bought rotisserie chicken. It is a real time-saver if you don’t have any chicken on hand and don’t have time to cook some at the moment. 

Flavor variations

The beauty of any Mexican soup recipe is just how easy it is to customize with a plethora of ingredients or dietary styles. Here is what we’ve tested: 

• Make it vegetarian. The chicken is completely optional and you can make this soup completely vegan/vegetarian with a few minor swaps. 
• Go wild with the spices. Use paprika, cumin, coriander, curry powder, and other spices of your choice. 
• Use chicken thighs. They will provide a richer chicken flavor than chicken breast. 
• Add some heat. Use jalapeno, cayenne, or serrano peppers to make this soup spicier. 

Storage info 

• To store. Store Mexican soup in an airtight plastic or glass container. It will last up to 4 days in the fridge. 
• To freeze. Freeze Mexican soup without toppings in individual servings using airtight plastic containers or sealable plastic bags. Mexican soup lasts 3 to 4 months in the freezer. 
• To reheat. Reheat over low-medium heat. If the soup is too thick, add a splash of water or broth. You can also reheat it in the microwave. 

More soup recipes to try

• Potato soup
• Pumpkin curry soup
• Chicken soup
• Taco soup
• Broccoli cheese soup

Frequently asked questions