Mexican Chicken Soup

Mexican Chicken Soup Recipe – comfort food at its best! Tender chicken, a medley of beans, corn kernels, cream of chicken soup, chicken broth, Velveeta cheese, and a spicy twist from taco seasoning, this soup is a flavor fiesta in every spoonful. Serve alongside fluffy Mexican rice, crumbly cornbread, and a refreshing chopped salad for the ultimate south-of-the-border feast! Perfect for cozy nights or entertaining friends.

bowl of cheesy mexican chicken soup on a table with fritos and cornbread with text overlay

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Cheesy Mexican Chicken Soup

This Mexican Chicken Soup is a flavor-packed party in a bowl! This soup combines tender chicken, zesty Rotel tomatoes, hearty chili and black beans, sweet corn kernels, and the creamy goodness of Velveeta cheese. Each spoonful is a dance of textures and tastes, from the succulent chicken to the comforting creaminess of the Velveeta. It’s like a Mexican fiesta in a bowl, and each spoonful is an invitation to savor the vibrant and delicious flavors that make this soup an absolute culinary delight!

ladle of cheesy mexican chicken soup

How to Make Mexican Chicken Soup

This soup is effortless to make with only a few simple ingredients. In a Dutch oven or large pot, whisk together cream of chicken soup, taco seasoning, and chicken broth. Add Rotel diced tomatoes and green chiles, black beans, white beans, chili beans, corn, and cooked chopped chicken to the pot and stir. Bring the soup to a boil over medium-high heat. Reduce to medium-low heat and simmer. Add Velveeta cheese to the pot and cook on low heat until the cheese is melted. Garnish with fresh cilantro.

Helpful Tips & Frequently Asked Questions

  • I use rotisserie chicken. You can use any cooked chicken that you have on hand.
    • Chicken breasts, chicken thighs, or chicken tenderloins all work great.
  • Feel free to add your favorite vegetables to the soup:
    • yellow onions
    • bell peppers
    • celery
    • carrots
    • zucchini
    • potatoes
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, ground cumin, kosher salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
    • Feel free to add/adjust the spices in the soup to your personal preference.
  • I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
  • What can I use instead of Velveeta cheese? We love to use Velveeta cheese in this dish. It adds great flavor to the soup and melts beautifully. If you really don’t want to use Velveeta, you can substitute cheddar cheese.
  • Can I make Mexican Chicken Soup in the crock pot? Yes! Place all of the ingredients in the slow cooker and cook on LOW heat for 6 to 8 hours.
    • I suggest using boneless skinless chicken breasts in place of cooked chicken.
    • Shred the chicken breasts with two forks before serving the soup.
  • Can I freeze Mexican Chicken Soup? Yes! Cool the soup to room temperature and transfer it to freezer bags. Store in the freezer for up to 4 months.
    • Thaw and reheat on the stovetop or in the microwave.
  • Store leftovers in an airtight container in the refrigerator.
bowl of mexican chicken soup topped with sour cream, cheese and fritos

What to Serve with Chicken Tortilla Soup

This soup has quickly become a family favorite! I made this over the holidays and everyone gobbled it up. Top your bowl with avocado slices, sour cream, cheese, and tortilla strips. Add a squirt of lime juice and a dash of hot sauce to put the soup over the top.

When it comes to what to serve alongside this soup, the possibilities are endless! A bowl of Mexican rice is the perfect partner for soaking up the delicious broth and enhancing the overall heartiness of the meal. Another delicious option is a pan of homemade cornbread. Its buttery goodness is the ideal companion, providing a satisfying crunch with every bite. And for a burst of freshness, dive into a vibrant Mexican chopped salad, featuring crisp lettuce, juicy tomatoes, creamy avocados, and a zesty dressing that ties everything together. Don’t forget the tortilla chips and salsa! No matter what you serve with this soup, it is sure to earn a spot in your dinner rotation.

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bowl of cheesy mexican chicken soup on a table with text overlay

Mexican Chicken Soup

Yield: 8 people
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Mexican Chicken Soup Recipe – comfort food at its best! Tender chicken, a medley of beans, corn kernels, cream of chicken soup, chicken broth, Velveeta cheese, and a spicy twist from taco seasoning, this soup is a flavor fiesta in every spoonful. Serve alongside fluffy Mexican rice, crumbly cornbread, and a refreshing chopped salad for the ultimate south-of-the-border feast! Perfect for cozy nights or entertaining friends.

Ingredients:

  • 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
  • 1 (1-oz) package taco seasoning
  • 3 cups unsalted chicken broth
  • 2 (10-oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15-oz) can chili beans, undrained
  • 1 (15-oz) can black beans, drained and rinsed
  • 2 cups frozen corn kernels
  • 1 (15-oz) cans white kidney beans, rinsed and drained
  • 4 cups cooked chopped chicken
  • salt and pepper to taste
  • 12- oz Velveeta cheese cubed

Instructions:

  • In a Dutch oven or large pot, whisk together cream of chicken soup, taco seasoning, and chicken broth.
  • Add Rotel diced tomatoes and green chiles, black beans, white beans, chili beans, corn, and cooked chopped chicken to the pot and stir.
  • Bring the soup to a boil over medium-high heat. Reduce to medium-low heat and simmer.
  • Add Velveeta cheese to the pot and cook on low heat until the cheese is melted. Garnish with fresh cilantro.

Notes:

  • I use rotisserie chicken. You can use any cooked chicken that you have on hand.
    • Chicken breasts, chicken thighs, or chicken tenderloins all work great.
  • Feel free to add your favorite vegetables to the soup:
    • yellow onions
    • bell peppers
    • celery
    • carrots
    • zucchini
    • potatoes
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, ground cumin, kosher salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
    • Feel free to add/adjust the spices in the soup to your personal preference.
  • I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
  • What can I use instead of Velveeta cheese? We love to use Velveeta cheese in this dish. It adds great flavor to the soup and melts beautifully. If you really don’t want to use Velveeta, you can substitute cheddar cheese.
  • Can I make Mexican Chicken Soup in the crock pot? Yes! Place all of the ingredients in the slow cooker and cook on LOW heat for 6 to 8 hours.
    • I suggest using boneless skinless chicken breasts in place of cooked chicken.
    • Shred the chicken breasts with two forks before serving the soup.
  • Can I freeze Mexican Chicken Soup? Yes! Cool the soup to room temperature and transfer to freezer bags. Store in the freezer for up to 4 months.
    • Thaw and reheat on the stovetop or in the microwave.

Steph

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ladle of cheesy mexican chicken soup with text overlay

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