If you’re craving a hearty, flavorful, and comforting meal that brings a little fiesta to your bowl, this Mexican Chicken Soup Recipe is exactly what you need. Packed with tender chicken, creamy cheese, vibrant veggies, and a perfect blend of spices, this soup is the kind of dish that warms your heart and satisfies your soul. It’s a wonderful balance of creamy richness and bold Mexican flavors that make it so memorable and easy to love.
Ingredients You’ll Need
These ingredients are thoughtfully simple yet essential, each one adding its unique touch to the texture, flavor, or color of this Mexican Chicken Soup Recipe. From creamy bases to colorful beans and spicy touches, the combination makes every spoonful a delight.
- Unsalted Cream of Chicken Soup (2 cans, 10.5 oz each): This provides the creamy, comforting foundation without overpowering the other flavors.
- Taco Seasoning (1 oz packet): The secret spice mix that brings authentic Mexican flavor right into your pot.
- Unsalted Chicken Broth (3 cups): A savory liquid base that balances the creaminess and keeps the soup light.
- Rotel Diced Tomatoes and Green Chilies (2 cans, 10 oz each, undrained): Adds a tangy, slightly spicy kick along with vibrant color.
- Chili Beans (1 can, 15 oz, undrained): Adds heartiness and a subtly spicy layer with its own rich sauce.
- Black Beans (1 can, 15 oz, drained and rinsed): Provides a creamy texture and earthy flavor that complements the chicken beautifully.
- Frozen Corn Kernels (2 cups): Sweet bursts of flavor and a pop of vibrant yellow that lightens each bite.
- White Kidney Beans (1 can, 15 oz, rinsed and drained): Adds a smooth, buttery texture and plenty of protein.
- Cooked Chopped Chicken (4 cups): The star ingredient that makes this soup satisfyingly filling and rich in flavor.
- Salt and Pepper: To taste, bringing all the elements into harmony.
- Velveeta Cheese (12 oz, cubed): Melts beautifully into the soup, giving it a silky, creamy finish that’s simply irresistible.
How to Make Mexican Chicken Soup Recipe
Step 1: Combine the Creamy Base
Start by whisking together the cream of chicken soup, taco seasoning, and chicken broth in a large Dutch oven or pot. This mixture forms a luscious, savory base that will carry all the flavors and create the soup’s rich texture.
Step 2: Add the Veggies, Beans, and Chicken
Next, it’s time to add the Rotel diced tomatoes with green chilies, chili beans with their sauce, black beans, white kidney beans, corn kernels, and the cooked chopped chicken. Stir everything together well so the ingredients evenly mingle, creating a colorful and hearty stew that’s just begging to be tasted.
Step 3: Bring It to a Simmer
Turn the heat to medium-high and bring the soup to a gentle boil. Once it bubbles, reduce the heat to medium-low and let it simmer. This slow cooking allows the flavors to deepen and blend perfectly, resulting in a well-seasoned, savory soup that feels like a warm hug.
Step 4: Melt in the Velveeta Cheese
Finally, add the cubed Velveeta cheese to the pot. Stir continuously over low heat until the cheese has melted completely, turning the soup silky and gooey in the best way possible. This cheesy finish gives the soup a creamy richness that perfectly balances the spices and hearty ingredients.
How to Serve Mexican Chicken Soup Recipe
Garnishes
Fresh cilantro works wonderfully as a garnish, lending a bright, herbal freshness that cuts through the richness. Feel free to sprinkle on some chopped green onions, a squeeze of lime juice, or even a spoonful of sour cream to add layers of flavor and a bit of zest.
Side Dishes
This soup pairs beautifully with warm, crusty bread or crunchy tortilla chips for dipping. You might also want to consider a side of Mexican rice or a simple avocado salad to round out the meal and introduce complementary textures and flavors.
Creative Ways to Present
For a festive touch, serve the soup in mini cast-iron skillets or colorful bowls that echo the vibrant ingredients inside. Adding a handful of crushed tortilla chips or a drizzle of hot sauce on top right before serving can elevate the presentation and add exciting layers of experience with every bite.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Mexican Chicken Soup Recipe keep very well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions even more satisfying the next day.
Freezing
You can freeze the soup to enjoy at a later time. Just be sure to let it cool completely before transferring it to freezer-safe containers. It lasts up to 3 months without losing its delicious flavor and creamy texture.
Reheating
When reheating, do so gently on the stovetop over low to medium heat, stirring occasionally so the cheese melts uniformly and the soup heats through evenly. You might want to add a splash of broth if it has thickened too much in the fridge or freezer.
FAQs
Can I use fresh chicken instead of cooked chicken?
Absolutely! If using raw chicken, add it to the pot earlier and cook it through in the broth before adding the beans and other ingredients. This will ensure the chicken is tender and infuses the soup with even more flavor.
Is there a vegetarian version of this Mexican Chicken Soup Recipe?
Yes! You can substitute the chicken with extra beans, corn, and perhaps some sautéed mushrooms for a hearty vegetarian option. Use vegetable broth instead of chicken broth and omit the cheese or choose a vegetarian alternative.
Can I make this soup spicier?
Definitely! Feel free to add extra diced jalapeños, hot sauce, or a sprinkle of cayenne pepper to the soup while it simmers. Adjust according to your heat preference to keep that balance of creamy and spicy.
What’s the best type of cheese to replace Velveeta if I don’t have it?
If you can’t find Velveeta, a good-quality processed cheese or even a mix of cream cheese and mild cheddar can work. The goal is to achieve a creamy melt, so choose cheeses that soften rather than harden when heated.
Can I prepare this soup in a slow cooker?
Yes! Combine all ingredients except the Velveeta cheese in the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add the cheese during the last 15-20 minutes and stir until melted.
Final Thoughts
This Mexican Chicken Soup Recipe is truly one of those dishes that feels like a warm embrace on a cool day. It’s easy to make, packed with incredible flavor, and endlessly satisfying. Whether you’re cooking for family or hosting friends, this soup is bound to become a treasured favorite. Give it a try—you might just find yourself reaching for the recipe again and again!
Print
Mexican Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
A hearty and flavorful Mexican Chicken Soup that combines tender chicken, beans, corn, and melty Velveeta cheese in a creamy, spicy broth seasoned with taco seasoning and tomatoes with green chilies. Perfect for a comforting dinner and easy to prepare in under 35 minutes.
Ingredients
Soup Base
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (1-oz) package taco seasoning
- 3 cups unsalted chicken broth
Vegetables and Beans
- 2 (10-oz) cans Rotel diced tomatoes and green chilies (undrained)
- 1 (15-oz) can chili beans (undrained)
- 1 (15-oz) can black beans (drained and rinsed)
- 2 cups frozen corn kernels
- 1 (15-oz) can white kidney beans (rinsed and drained)
Protein and Dairy
- 4 cups cooked chopped chicken
- 12 oz Velveeta cheese (cubed)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the soup base: In a Dutch oven or large pot, whisk together the cream of chicken soup, taco seasoning, and chicken broth until the mixture is smooth and well combined.
- Add vegetables, beans, and chicken: Stir in the undrained Rotel diced tomatoes and green chilies, black beans, white kidney beans, chili beans, frozen corn, and cooked chopped chicken into the pot.
- Simmer the soup: Bring the soup to a boil over medium-high heat, then reduce to medium-low heat and let it simmer gently to allow the flavors to meld, about 10-15 minutes.
- Incorporate the cheese: Add the cubed Velveeta cheese to the soup and continue cooking on low heat until the cheese has fully melted, stirring occasionally for a creamy texture.
- Season and serve: Taste the soup and season with salt and pepper as desired. Optionally, garnish with fresh cilantro before serving.
Notes
- For extra spice, add a dash of hot sauce or extra diced jalapeños.
- If you prefer a thicker soup, reduce the amount of chicken broth or simmer a bit longer uncovered.
- Use leftover cooked chicken or rotisserie chicken to save prep time.
- This soup can be made ahead and reheated; the flavors develop even more after resting.
- Serve with warm tortillas or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
