Mexican Chicken Soup

Mexican Chicken Soup

Mexican chicken soup is ideal for lunch or dinner when you are craving a warming soup with a hint of spice. It is packed with protein and good-for-you veggies.

03 October, 2018
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Type of dish

serves for


total time

0 HR 50 MIN


Olive oil
30 ml
onion, diced
1 large
canned chopped tomatoes
400 g / 2 cups
Smoked paprika
2 tsp
Chili powder
1 tsp
Chicken stock
1 liter
chicken breasts, cut into strips
2 large
canned sweetcorn
200 g / 1 cup
Scotch bonnet chili, sliced
corn tortillas, for garnish
parsley, for garnish


How to Make Mexican Chicken Soup

1. Heat the olive oil in a large, heavy-based saucepan set over a moderate heat. Saute the onion for 5-6 minutes, stirring occasionally, until it starts to soften.

2. Add the chopped tomatoes, paprika, chili powder and stock, bringing the mixture to the boil, then reducing to a simmer.

3. Simmer for 10-15 minutes, then add the chicken to the saucepan and simmer for a further 8-10 minutes. Stir in the sweetcorn once the chicken is cooked.

4. Adjust the seasoning if necessary then ladle into small soup bowls. Garnish with a slice of chili, a corn tortilla chip and parsley leaves.