Mexican Style Chicken Soup

Posted by Beni Cook

This Mexican chicken soup recipe is flavorful, fresh, and healthy! It’s really delicious and the whole family will love it!



386 Cal | 8g Fats | 50g Carbs | 31g Protein



• 2 teaspoons olive oil
• 1 med brown onion, finely chopped
• 1 large red capsicum, chopped
• 1 420g can of black beans drained and rinsed
• 1 400g can of Mexican spiced, diced tomatoes, undrained
• 1 cup frozen corn
• 1 225g can of tomato sauce
• 2 cups of diced or shredded cooked chicken
• 1 tablespoon of taco seasoning
• 2 cups of chicken broth
• salt and pepper to taste
• 60g light sour cream, divided
• 1/2 avocado, diced, divided
• handful of fresh coriander, divided



1) Heat the oil in a large pot over medium heat. Add the onion and capsicum, season with salt and pepper and cook for 3-5 minutes or until just softened.
2) Add the black beans, canned tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer. Cook for 15 minutes. Taste and add additional salt and pepper if needed.
3) Serve the soup immediately, garnished with coriander, sour cream and avocado.

Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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