Mexican Chicken Soup

This comforting Mexican Chicken Soup is a quick and hearty meal that balances savory broth with bright, fresh flavors. Tender shredded chicken simmers with earthy black beans, sweet corn, and fluffy quick-cooking rice for a satisfying texture in every spoonful. The addition of fresh cilantro, thinly sliced scallions, and a kick of cumin creates an aromatic depth that warms the soul. Finished with a squeeze of fresh lime and a dollop of salsa, this soup offers a perfect burst of citrus acidity. It&# 226;ÂÂs ideal for chilly evenings, easy weeknight dinners, or when you need a wholesome, protein-packed comfort food. Simple ingredients come together in under an hour for a dish that feels homemade and deeply flavorful.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 59.8

Dietary: Gluten-free

Description

This comforting Mexican Chicken Soup is a quick and hearty meal that balances savory broth with bright, fresh flavors. Tender shredded chicken simmers with earthy black beans, sweet corn, and fluffy quick-cooking rice for a satisfying texture in every spoonful. The addition of fresh cilantro, thinly sliced scallions, and a kick of cumin creates an aromatic depth that warms the soul. Finished with a squeeze of fresh lime and a dollop of salsa, this soup offers a perfect burst of citrus acidity. It&# 226;ÂÂs ideal for chilly evenings, easy weeknight dinners, or when you need a wholesome, protein-packed comfort food. Simple ingredients come together in under an hour for a dish that feels homemade and deeply flavorful.

Ingredients

1 /2 oz. can chicken

Directions

1
Combine chicken broth, skinless boneless chicken breast halves, and 2 cups of water in a large saucepan.
2
Cover the pot and bring the liquid to a boil over high heat.
3
Reduce heat to medium-low and poach the chicken uncovered until just cooked through, about 8 to 10 minutes.
4
Remove the chicken from the broth and shred it into bite-sized pieces using two forks.
5
Return the shredded chicken to the simmering broth.
6
Stir in rinsed black beans, Mexicorn, quick-cooking rice, thinly sliced scallions, minced cilantro, salsa, and ground cumin.
7
Cook over medium-high heat for 5 minutes, stirring occasionally, until the rice is tender and flavors meld.
8
Ladle the hot soup into bowls and serve immediately with fresh lime wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican chicken soup, comfort food, healthy soup, quick dinner, black bean soup, cilantro lime, easy recipe, protein packed, warm broth, weeknight meal, rice soup, scallion garnish

Read it online: https://www.chefs-mate.com/recipe/mexican-chicken-soup-2/