Mexican Chicken And Bean Soup

Mexican Chicken And Bean Soup

A vibrant, comforting soup inspired by classic Mexican flavors—tender chicken, hearty beans, tomatoes, corn, and warming spices. This is a complete, budget-smart meal that’s protein-rich, fiber-packed, and perfect for meal prep.

---

Why This Recipe Is High-Value

• One-pot, complete meal: Protein (chicken), fiber (beans), vegetables, and broth

• Big flavor, simple pantry spices: Cumin, chili powder, garlic

• Flexible: Works with fresh, rotisserie, or leftover chicken

• Freezer-friendly: Reheats beautifully and tastes better the next day

---

Ingredients (Serves 6)

Protein

• 1½ lb (700 g) boneless, skinless chicken thighs or breasts

Soup Base

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

Beans, Veg & Liquid

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 can (15 oz / 425 g) pinto beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 can (14.5 oz / 410 g) diced tomatoes (with juices)

• 6 cups (1.5 L) chicken broth (low sodium preferred)

Spices & Seasoning

• 2 tsp ground cumin

• 1½ tsp chili powder

• 1 tsp smoked paprika

• ½ tsp dried oregano

• 1 bay leaf

• Salt and black pepper, to taste

• Optional: ½ tsp cayenne or chipotle powder

Finish & Toppings

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lime

• Optional toppings: avocado, tortilla strips, sour cream, shredded cheese

---

Step-by-Step Instructions

1. Brown the Chicken
   Heat olive oil in a large pot over medium-high heat. Season chicken lightly with salt and pepper. Brown on both sides (3–4 minutes per side). Remove and set aside.

2. Build the Flavor Base
   Lower heat to medium. Add onion and bell pepper. Cook 5–7 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, oregano, and cayenne; cook 30 seconds until fragrant.

3. Simmer the Soup
   Add diced tomatoes, broth, and bay leaf. Return chicken to the pot. Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes until chicken is tender.

4. Shred & Add Beans
   Remove chicken, shred with two forks, and return to pot. Stir in black beans, pinto beans, and corn. Simmer 5–10 minutes.

5. Finish & Serve
   Remove bay leaf. Stir in lime juice and cilantro. Taste and adjust seasoning. Serve hot with your favorite toppings.

---

Chef Tips

• Deeper flavor: Add 1 tbsp tomato paste with the spices

• Thicker soup: Mash some beans against the pot or add a crushed tortilla while simmering

• Shortcut: Use rotisserie chicken—add shredded meat in Step 4

---

Variations

• Caldo de Pollo Style: Add potatoes, carrots, and zucchini

• Creamy Version: Stir in ¼–½ cup crema or coconut milk

• Spicy Upgrade: Add chopped jalapeño or adobo sauce from canned chipotles

---

Storage & Freezing

• Refrigerator: 4 days

• Freezer: Up to 3 months (freeze without toppings)

---

Serving Suggestions

• Warm corn tortillas or tortilla chips

• Mexican rice or cilantro-lime rice

• Simple cabbage slaw with lime

OTHER RECIPES

Here is a recipe for a hearty and incredibly flavorful Mexican Chicken and Bean Soup. It's a one-pot wonder that's packed with tender chicken, wholesome beans, and a vibrant, zesty broth. It's perfect for a busy weeknight and even better the next day.

Hearty & Flavorful Mexican Chicken and Bean Soup

This soup is like a hug in a bowl. It’s built on a base of sautéed aromatics and toasted spices, then simmered with chicken and beans to create a rich, satisfying broth. The best part is the endless array of fresh, zesty toppings.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients

• 1 tbsp olive oil or vegetable oil
• 1.5 lbs (about 700g) boneless, skinless chicken thighs (or 2 large chicken breasts)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 1 large yellow onion, chopped
• 1 bell pepper (any color), chopped
• 2-3 jalapeño peppers, finely minced (seeds removed for less heat)
• 4-6 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if you have it)
• ½ tsp smoked paprika (optional, for a smoky flavor)
• 6 cups (48 oz / 1.4L) chicken broth, low-sodium preferred
• 1 (14.5 oz / 400g) can diced tomatoes, undrained
• 1 (4 oz / 110g) can diced green chiles (like Rotel), optional
• 2 (15-ounce / 425g) cans black beans or pinto beans, rinsed and drained
• 1 cup frozen corn or 1 (15-ounce) can corn, drained
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice

For Topping (Choose your favorites):

• Tortilla strips or crushed tortilla chips
• Diced avocado
• Shredded Monterey Jack or Chihuahua cheese
• Sour cream or Mexican crema
• Pickled jalapeños
• Extra fresh cilantro and lime wedges

Instructions

Sear the Chicken: Pat the chicken thighs dry and season them on both sides with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 3-4 minutes per side, until golden brown. You don't need to cook it through. Remove the chicken from the pot and set it aside.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, bell pepper, and minced jalapeños to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are very fragrant. This toasts them and deepens their flavor.

Simmer the Soup: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes (with their juice) and the optional green chiles. Return the seared chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through.

Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot.

Add Beans and Corn: Stir in the rinsed beans and the corn. Continue to simmer for another 10 minutes, uncovered, to allow the flavors to meld and the soup to thicken slightly.

Finish and Serve: Turn off the heat. Stir in the fresh cilantro and lime juice. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and let everyone add their favorite toppings.

Tips for Success & Variations

Slow Cooker Version:

Complete Step 1 (sear the chicken) and Step 2 (sauté aromatics).

Transfer everything to a slow cooker, including the broth, tomatoes, and spices.

Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.

Sh
red the chicken, then stir it back in with the beans and corn for the last 30 minutes. Stir in cilantro and lime juice before serving.

Instant Pot / Pressure Cooker Version:

Use the "Sauté" function to sear the chicken and sauté the vegetables.

Add the spices, broth, and tomatoes. Secure the lid.

Set to Pressure Cook (High) for 10 minutes.

Allow a natural pressure release for 10 minutes, then do a quick release.

Shred the chicken, return it to the pot, and stir in the beans and corn. Use the "Sauté" function for 5-10 minutes until heated through.

Make it Vegetarian: Omit the chicken and use vegetable broth. You can add an extra can of beans, a cup of quinoa, or some diced sweet potato to make it more substantial.

For a Thicker Soup: Before adding the final beans and corn, use a potato masher to gently mash about a cup of the beans and tomatoes already in the pot. This will release starch and create a thicker, heartier base.

Spice it Up: For more heat, use a spicier chili powder (like ancho or chipotle), leave some seeds in the jalapeños, or add a dash of cayenne pepper.

Enjoy your vibrant and delicious homemade soup

VIDEO: