Mexican-Style Shredded Chicken Soup
This Mexican-Style Shredded Chicken Soup is packed with smoky spices, tender shredded chicken, and bold flavors. A comforting, one-pot meal perfect for any time of year.
Equipment
- Large pot For cooking the soup
- Mixing bowl For shredding the chicken if needed
- Ladle For serving the soup
Ingredients
- 2 cups cooked chicken shredded
- 6 cups chicken broth low sodium preferred
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can fire-roasted tomatoes diced
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1 tablespoon lime juice freshly squeezed
- ¼ cup cilantro chopped, for garnish
Instructions
- Heat a bit of oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.
- Stir in chili powder, ground cumin, smoked paprika, and salt. Toast the spices for about a minute to deepen their flavor.
- Pour in the chicken broth and add the fire-roasted tomatoes. Bring the mixture to a gentle simmer.
- Add the shredded chicken, black beans, and corn. Allow the soup to simmer for 10 minutes so the flavors meld.
- Stir in fresh lime juice and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with chopped cilantro before serving.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- For a thicker broth, mash some black beans before adding them.
- Serve with tortilla strips, avocado slices, or shredded cheese for extra flavor.
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