Mexican Chicken Soup

This Mexican Chicken Soup is AMAZING! If you like spicy, creamy, and super flavorful then put this soup on the meal plan. It is easy to make, only requires one pot, and can be made ahead of time and frozen.

4.50 from 2 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: people

Calories: 277kcal

Author: Tammy Overhoff

Equipment

5 1/2 Dutch Oven or Soup Pot

Ingredients

1 tablespoon olive oil
1 medium white onion chopped
4 garlic cloves chopped
1 jalepeno pepper seeded and chopped
1-2 chipotle peppers in adobo sauce seeded and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
4 cups chicken broth
2 10 ounce cans Rotel diced tomators with green chilis
1.5 pounds boneless skinless chicken breast
1 15-ounce can black beans, drained
1 cup frozen corn
1 cup milk
2 ounces full fat cream cheese cut into small chunks
juice of 1 lime
¼ cup chopped cilantro
1/2 teaspoon salt
serve with chopped avocado and plain greek yogurt

Instructions

In a 6 quart or larger pot heat the olive oil on medium high. Then add in the onions, garlic, jalepeno, chipotle pepper and sauté until the onion is translucent, about 3-4 minutes.
Next add the cumin, coriander, and chili powder. Stir until all the vegetables are coated. Cooked for another 1-2 minutes.
Pour in the chicken broth and diced tomatoes. Bring to a boil then add in the chicken breasts.
Simmer for 20 minutes then remove chicken and set aside to cool a little.
While the chicken is cooling stir in the milk and cream cheese and simmer until the cream cheese is almost melted, about 5 - 7 minutes. There will still be small chunks or specks of cream cheese as the soup cooks. Don’t worry it will all melt together by the end.
Stir in the black beans and corn.
Shred or chop the chicken then add back to the soup. Cook for another 20 - 25 minutes.
Stir in the lime juice, cilantro, and salt. serve hot. If desired serve with chopped avocado and plain greek yogurt

Notes

Make ahead instructions
The chicken for this soup can be made ahead of time. Stir it in after the beans and corn go in. You can also make this soup completely ahead of time and freeze into individual portions for future lunches or dinners.

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