Mexican chicken soup

Mexican chicken soup recipe
Prep time
Cook time

This Mexican-style soup is made with pantry staples so that you don’t have to venture out in the cold.


  • 4 chicken breasts (boneless and skinless), cubed
  • 2 tsp canola oil
  • 2 cloves garlic
  • 500ml chicken stock
  • 250ml water
  • 3 tbsp taco seasoning
  • 1 jar salsa
  • 1 can black beans, rinsed and drained
  • 1 can corn
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 6 tbsp cheddar cheese
  • 6 tbsp sour cream
  • 2 tbsp coriander


  • In a large pot, sauté onion, red pepper and garlic.
  • Fry chicken in oil until it starts to colour. Add taco seasoning.
  • Add stock and simmer, uncovered, until the chicken is cooked through.
  • Stir in the salsa, beans and corn. Cover and cook on low for 1 hour, or until heated through.
  • Serve with cheese, sour cream, cilantro and nachos.