Chicken and Chili Mexican Soup
If you're looking for an excellent Mexican soup recipe, look no further than this Chicken and Chili Mexican Soup. It has all of those "south of the border" flavors that you've come to know and love: poblano peppers, green chilis, chili powder, cumin, and cilantro. This easy soup recipe balances the heat from the spices with chicken broth, corn, and cannellini beans. It's almost like you're eating a chicken taco — just without the mess of a split tortilla shell.
This easy southwest soup comes together in a matter of minutes. Enjoy our delicious Mexican soup recipe on days when you want a little more "kick" to your lunch or dinner!
Serves4 people
Preparation Time10 min
Cooking Time30 min
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 4 cup chicken broth, low sodium
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 can diced green chilis
- 2 medium poblano peppers, seeded and diced
- 5 cloves of garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Mexican-style chili powder
- Salt and pepper
- 4 cup shredded chicken
- 1 cup frozen corn
- 1/4 cup cilantro, chopped
- Juice from one lime
- Sour cream, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
- Cilantro, for serving
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and poblanos and saute until soft, about 5 minutes.
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Add garlic and stir until fragrant. Add spices, continuing to cook for 2 minutes until spices are toasted and fragrant.
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Add beans, corn, chicken, lime juice, and broth. Bring to a boil and reduce to low heat. Simmer for 10 to 15 minutes.
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Before serving, stir in chopped cilantro.
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Serve with tortilla chips, fresh lime wedges, and a scoop of sour cream.