Mexican Chicken Soup Recipe

February. Big, bright, messy month that she is. Here, inviting herself into our lives.

Invite. This is my One Word for 2015.

It has come up around me and slipped its hand in mine. Like an old friend. Like a courageous new friend.

Inviting is everywhere.

Inviting is generosity calling out someone by name in a way that reaches to their heart. Pulls them in from a harsh world and says, “It’s cold out there, right?! Let’s gather and shake off the harsh mundane every day and share a meal. Let’s share fragments of our hearts too.”

There is inviting someone or someones over to a meal in hopes that through big mysterious grace your invitation is the smallest glimpse of our Lord’s invitation. To come and enjoy Him. To come and do life with Him.

To imitate how He invited. Come follow me, He said.

Yes, let’s.

This soup begs to be shared. It will come out delicious and warm. Ready to serve your guests.

Mexican Chicken Soup Recipe

So, let’s soup. Because it is still cold. Because I shared how to make a batch of homemade roasted chilies. Which is a bold tasting substitute for canned green chilies.

Easy, flavorful chicken mexican soup!

And I have some in my freezer I need to use.

Homemade substitute for canned green chilis!

This week, chicken tortilla soup. This is a great beginning-of-the-week meal because as the days go on its flavors become richer.

Also, this soup is a one-pot wonder.

We start with onions and spices and shredded chicken (use a rotisserie chicken from your local market to make this a super quick meal):

Easy, flavorful chicken mexican soup!

And, can we talk about bright things?

Easy, flavorful chicken mexican soup!

Who does not want to throw a party with cilantro, avocado and limes?!

So we chop, we sautee, we stir and we simmer. In one pot.

Then we eat.

Easy, flavorful chicken mexican soup!

And we also invite.

Yields 6

Mexican Chicken Soup Recipe

15 minsPrep Time

45 minsCook Time

1 hrTotal Time

Save Recipe


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon coconut oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 TBS salt
  • 1 tsp pepper
  • Juice of one lime
  • 1 (28 ounce) can crushed tomatoes
  • 2.5 cups chicken broth
  • 1 cup whole corn kernels, cooked
  • 4 ounces roasted and chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cooked rotisserie chicken, meat pulled from bones and shredded (or 2 boneless chicken breasts, cooked and cut into bite-sized piece)

  • Top with:
  • sliced avocado
  • shredded cheese
  • lime
  • cilantro
  • hot sauce


  1. In a stock pot, heat coconut oil over medium heat. Saute onion until soft, about 3-4 minutes. Add garlic and stir until fragrant (about 1 minute). Add shredded chicken and stir in chili powder, salt, pepper, lime juice, cumin and green chilies. Saute for a few minutes allowing the aromatics to coat the chicken.
  2. Add tomatoes and broth. Bring to a boil, and simmer, covered, for 30 minutes.
  3. Stir in corn and beans. Simmer for 10 more minutes.
  4. Taste and add any needed salt or pepper.
  5. Ladle soup into individual serving bowls. Top with avocado slices, cheese, a lime wedge and cilantro. Beau also likes to add a few dashes of hot sauce.

Easy, flavorful chicken mexican soup!

Easy, flavorful chicken mexican soup!

  • Brandy Campbell - This looks delicious! One question…do you know about how much chicken to use as far as cups/grams/etc.? I buy rotisserie chicken and shred and freeze it in 1-cup portions so I’m not sure how much constitutes a chicken :)ReplyCancel

  • Karly - I stood no chance against this page. I was drooling just from seeing the meat and peppers! Seriously, this looks too good. Cannot wait to try it!ReplyCancel

    • Bri McKoy - Karly! Your comment made me smile big :) This is one of our favorite soups – I hope you enjoy!ReplyCancel

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