Mexican Chicken Soup

Vickie Parks


This started as a White Chicken Chili recipe that I made so many changes over the years that it eventually became a completely different recipe. We like it more than the original White Chicken Chili recipe, and it's one of the most frequently requested dishes among my family.


★★★★★ 2 votes

10 Min
20 Min
Stove Top


  • 32 oz
    low-sodium chicken broth
  • 15 oz
    can white beans, undrained
  • 15 oz
    can corn, undrained
  • 5 c
    cooked chicken, diced
  • 16 oz
    green salsa, mild or hot (regular salsa works well, too)
  • 8 oz
    monetery jack cheese, grated (or pepper jack)
  • 2 tsp
    ground cumin
  • 2 clove
    garlic, minced
  • 1 tsp
    black pepper
  • 1/2 c
    fresh cilantro, chopped
  • 8 oz
    low-fat sour cream
  • 1 medium
    lime, juice of

How to Make Mexican Chicken Soup


  1. Combine all ingredients in a large stock pot. Cook on medium-high heat until the cheese is fully melted and the soup is thoroughly heated, about 20 to 30 minutes. Stir frequently.
  2. Optional - Garnish with a small dollop of sour cream or additional cilantro (or crushed tortilla chips) sprinkled on top of each serving.

Printable Recipe Card

About Mexican Chicken Soup

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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