Mexican corn soup

Mexican Chicken Soup

Mexican corn soup

Mexican Chicken Soup

This is my take on an Mexican inspired chicken soup. With the inclusion of the black beans and the Mexican style beans this is a very filling soup.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 4 servings
Calories 300 kcal


  • 2 chicken breast fillets, or cooked chicken shredded
  • 2 cups chicken stock
  • 2 cups water
  • 425 gram tin Mexican style beans
  • 400 gram can diced tomatoes
  • 1 cup/ 160g drained canned or thawed or frozen corn kernels
  • 1 red onion, thinly sliced
  • 420 gram can black beans, rinsed, drained
  • 1 garlic clove, crushed
  • 2 tsp cumin powder


  • Place the chicken breast in a large saucepan. Pour over the stock. Bring to a boil over high heat. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through. Transfer chicken to a heat proof bowl. Set aside .Use two forks to shred the chicken.
  • Add the rest of the stock to the pan and 2 cups water. Bring the stock to a boil. Add the shredded chicken to the pan. Add the onion, garlic and spices, along with the Mexican bean mix the black beans and corn kernels. Cook for 30 minutes on a simmer until the soup thickens slightly.
  • Check seasoning and serve in bowls with crusty bread.

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