Mexican Chicken Soup

This Mexican chicken soup is loaded with nutritious vegetables and packs a protein punch, too! It’s the perfect way to turn those rotisserie chicken leftovers into something cozy and amazing.

Mexican chicken soup is one of those dinners that just works. It’s warm, hearty, and packed with bold, zesty flavors that somehow feel comforting and exciting all at once.

Tender chicken, beans, veggies, and a spiced, savory broth all come together in one pot for a protein-rich dish that tastes amazing the next day, too, so it’s great for meal prep.

We love all things Mexican in our home, like this amazing Albondigas Soup or this Mexican Picadillo, so this chicken soup is always a hit with us.

I like to serve it with tortilla chips and any toppings I might have on hand, like sour cream, scallions or avocado. Basically, pile on any toppings you like and you got yourself a cozy, laid-back family dinner.

Ingredient notes

Onion — I usually go with red onion for its sweet flavor, but yellow works too if that’s what you’ve got.

Bell peppers — Red bell peppers are my favorite for their sweetness, but honestly, any color will do.

Aromatics — Garlic, cumin, chili powder, and Mexican oregano are the heart of the flavor. If you don’t have Mexican oregano, you can substitute regular oregano with a pinch of ground cumin or cilantro.

Tomato paste — Just a little tomato paste adds a deep, rich flavor.

Beans — Black beans are my first pick, but pinto or kidney beans are great backups if that’s what you have.

Sweetcorn — Canned or frozen corn both work perfectly.

Tomatoes — Crushed tomatoes make the soup nice and thick, but if you like more texture, go for diced.

Chicken — Shredded chicken makes this soup super hearty—rotisserie chicken is a total shortcut win here!

If you don’t have leftover chicken, use this super simple recipe for air fryer chicken bites to cook your chicken for this soup.

How to make Mexican chicken soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the oil in a large pot and sauté the red onion and bell pepper over medium heat until softened, then stir in the garlic and cook for another minute.

Add the oregano, cumin, chili powder, and cayenne, cooking for a minute before stirring in the tomato paste.

Mix in the black beans, sweetcorn, crushed tomatoes, and chicken stock, then bring to a boil and simmer for 10 minutes.

Add the cooked chicken and cilantro, adjust the seasoning to taste, and serve hot with sliced scallions and extra fresh cilantro.

Substitutions and variations

• If you’re out of chicken, shredded turkey or even ground beef works great.
• To make it vegetarian, skip the chicken and load it up with extra beans or diced sweet potatoes.
• And of course, you can load it up with other veggies, like zucchini, carrots or a handful of spinach.

What to serve with Mexican chicken soup

Here are some ideas for sides and toppings to make this Mexican chicken soup truly your own!

• Tortilla chips
• Guacamole
• Pico de gallo
• Sour cream
• Sliced avocado
• Cilantro lime rice
• Cornbread
• Fresh lime wedges
• Warm flour or corn tortillas

Leftovers and storage

• Let the soup cool down, then pop it into an airtight container and stick it in the fridge—it’ll keep for up to 4 days.
• Warm it gently on the stovetop or microwave a bowl until it’s nice and hot. Give it a stir, and you’re good to go!
• Pour the soup into freezer-safe containers (leave a little space at the top), freeze for up to 3 months, and thaw in the fridge overnight when you’re ready for round two.

If you’ve tried this Mexican chicken soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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