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  • Writer's pictureAshleigh Fynn

Mexican Chicken Soup

I often make this soup when I don't feel well mainly because I feel like the spices will burn away any symptoms I may be experiencing (Phil, the resident doctor, might dispute this hard backed science), but it is also great to warm you up from the inside during the colder months. It freezes really well so you can make a big pot and have some to carry you through for a couple of weeks.

Serves: 4-6

Time: 1.5 hours

Difficulty: Easy


  • 1 Tbsp oil

  • 1 x yellow onion, chopped

  • 2 x medium carrots, chopped

  • 2 x celery sticks, chopped

  • 1 x yellow bell pepper, chopped

  • 1 x red pepper, chopped

  • 3 cloves of garlic

  • 1/2 tsp of cumin, minced

  • 1/2 tsp of coriander

  • 1.5 tsp of paprika

  • 1 teaspoon of red chilli flakes

  • 1 tin of chopped and peeled tomatoes

  • 1 tin of corn, drained (do not use cream style corn)

  • 1 tin of black or red beans, drained

  • 2 cups of chicken stock

  • 3 chicken breasts

  • Coriander

  • salt and pepper


  1. Heat a medium to large pot over a medium heat and add the oil. Once hot add the onions, carrots, celery, and bell peppers and let cook until soft, about 10 minutes.

    1. You want the onions, carrots, celery and bell peppers to all roughly be the same size so aim for 1cm cubes.

  2. Once the vegetables are nice and soft and begin to brown, add the minced garlic and let cook for 3-5 minutes, then add the cumin, coriander, paprika and chili flakes. Stir in the spices and let cook for another 2 minutes.

  3. Add the tin tomatoes, drained corn, drained beans and the chicken stock. Stir and let come up to the boil before lowering to a simmer.

  4. Add in the chicken breasts to poach for 45 minutes to an hour. After which, remove and shred the chicken on a cutting board before add it back to the soup.

  5. Finely chop a bunch of coriander and add it to the soup before tasting and seasoning with salt and pepper.

Happy cooking!


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