Mexican Shredded Chicken Soup

Mexican Shredded Chicken Soup
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    8 People
  • VIEWS
    6

Embark on a culinary journey to the heart of Mexico with this vibrant and comforting soup. Tender shredded chicken mingles with hearty black beans in a flavorful broth, infused with a gentle warmth. A truly satisfying and aromatic experience, perfect for a cozy evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    24 mg
  • Fiber
    10 g
  • Protein
    16 g
  • Saturated Fat
    1 g
  • Sodium
    1173 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent (approximately 5 minutes).

02

Step

Stir in the diced tomatoes, chili powder, ground cumin, and dried oregano. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 to 10 minutes to allow the flavors to meld.

03

Step

Add the drained black beans, hominy, shredded chicken, fresh cilantro, and minced jalapeno pepper. Continue to simmer for at least 10 minutes, or until everything is heated through and the flavors have fully combined.

For a richer flavor, use homemade chicken broth. Adjust the amount of jalapeno pepper to your preference for spiciness. Consider garnishing with diced avocado, a dollop of sour cream, crushed tortilla chips, or a sprinkle of shredded cheese before serving.

Dorian Reynolds

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (8)
  • Kylie Heathcote

    This has become a staple in our house. We make a big batch and eat it all week.

  • Daija Abbott

    A great way to use leftover chicken or turkey after Thanksgiving.

  • Anais Nitzsche

    I found it a little bland, so I added a squeeze of lime juice at the end. Perfect!

  • Lucienne Turcotte

    I used rotisserie chicken to make it even easier.

  • Ocie Windlertromp

    Next time I'll double the recipe. It was gone in a flash!

  • Darren Dooley

    I added a can of corn and it was a great addition!

  • Hiram Hamill

    The slow cooker instructions were perfect. I came home to a delicious, ready-to-eat dinner.

  • Letha Carroll

    This soup is amazing! So easy to make and the whole family loved it.

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