Chicken & Vegetable Mexican-Style Soup with Cilantro

I fell in love with this bright, hearty soup the first chilly night I needed something both comforting and light. It’s a Mexican-style chicken and vegetable soup finished with cilantro and a squeeze of lime — a bowl that warms you but still tastes fresh. It’s quick enough for weeknights, flexible enough to use pantry staples, and forgiving if you want to swap a vegetable or two. If you like easy bowls with bold flavors, you might also enjoy Marry Me Chicken Soup for another saucy, comforting chicken option.

Why you’ll love this dish

This Mexican-style chicken and vegetable soup hits several marks: it’s quick, balanced, and bright. Tender chicken breast, a rainbow of vegetables, black beans for protein and fiber, and a tomato-chili base make it a full meal in a bowl. Finish with fresh cilantro and lime and the whole pot sings.

“Simple, weeknight-friendly and unexpectedly vibrant — a go-to for busy nights.” — a regular at my dinner table

Reasons to try it

• Fast: Most of the work is stovetop simmering; total hands-on time is short.
• Budget-smart: Uses economical staples like canned tomatoes, corn, and beans.
• Kid-friendly: Mild spices; add chili powder to taste or serve with cheese and tortilla strips.
• Flexible: Use leftover or rotisserie chicken to cut cooking time.

How this recipe comes together

Think of the recipe as three phases: flavor base, simmer, and finish. First you build aromatics by sautéing onion and garlic. Then chicken goes in briefly before the broth and vegetables; simmering melds flavors and cooks the vegetables through. Finally, a last-minute stir of cilantro and lime brightens everything. Expect about 30–35 minutes start to finish.

What you’ll need

• Chicken breast (diced) — 1–1.5 lb
• Chicken broth — about 6–8 cups (adjust for how brothy you like it)
• Carrots — 2 medium, chopped
• Celery — 2 stalks, chopped
• Zucchini — 1 medium, chopped
• Corn — 1 cup (fresh, frozen, or canned drained)
• Black beans — 1 can, drained and rinsed
• Diced tomatoes — 1 can (14–15 oz)
• Onion — 1 medium, diced
• Garlic — 2–3 cloves, minced
• Cilantro — a small bunch, chopped (reserve some for garnish)
• Chili powder — 1–2 tsp (start small, adjust to taste)
• Cumin — 1 tsp
• Salt and black pepper — to taste
• Lime — 1, juiced

Ingredient notes and substitutions

• Prefer deeper flavor? Use bone-in chicken thighs and remove bones after simmering.
• No cilantro fan? Swap with chopped parsley and extra lime zest.
• Want quicker prep? Use cooked shredded chicken or a rotisserie bird. For alternative comfort bowls, see Marry Me Chicken Soup for another easy chicken-focused recipe.

Step-by-step instructions

1. Heat a large pot over medium heat with a splash of oil. Add the diced onion and minced garlic. Sauté until translucent and fragrant, about 3–4 minutes.
2. Add the diced chicken breast. Cook, stirring occasionally, until no longer pink on the outside — about 4–6 minutes. (If pieces are large, cook until mostly cooked through; they’ll finish in the simmer.)
3. Pour in the chicken broth. Add chopped carrots, celery, zucchini, corn, black beans, and diced tomatoes (with their juices). Stir to combine.
4. Season with chili powder, cumin, 1 tsp salt (adjust later), and a few grinds of black pepper. Bring the pot to a boil.
5. Reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, until the vegetables are tender and the chicken reaches 165°F (74°C) internally.
6. Turn off heat. Stir in chopped cilantro and the juice of one lime. Taste and adjust salt, pepper, or chili powder before serving.

Quick serving prep: while it simmers, chop cilantro, prepare lime wedges, and toast tortillas or warm corn chips for crunch.

Best ways to enjoy it

• Bowls: Ladle soup into bowls and top with avocado slices, crumbled queso fresco, and extra cilantro.
• Crunch and texture: Serve with warm tortilla strips, crushed tortilla chips, or a handful of crispy fried onions.
• Sides: A simple green salad, warm corn tortillas, or a wedge of lime are all natural companions. For a heartier meal, spoon the soup over rice or serve with a side of beans. You might also pair it with a quick cornbread for soaking up the broth.
• Beverage pairing: A light Mexican lager or a citrusy agua fresca complements the lime-forward finish.

For another meal-in-a-bowl idea that keeps dinner simple, check out 5-ingredient chicken crock pot recipes.

Storage and reheating tips

• Refrigerate: Cool soup within 2 hours of cooking and store in airtight containers. Keeps well for 3–4 days.
• Freeze: Portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over medium-low until steaming and at least 165°F (74°C) throughout. Avoid boiling vigorously to preserve texture.
• Safety note: If you added dairy toppings (cheese, sour cream), store toppings separately; dairy can break down in the freezer.

Pro chef tips

• Brown the chicken lightly: A bit of color on the chicken adds depth. Don’t overcook — it’ll finish in the simmer.
• Rinse canned beans: This cuts excess sodium and improves texture.
• Keep cilantro fresh: Add most cilantro at the end for maximum brightness; reserve a few leaves for garnish.
• Layer flavors: Sauteeing the spices with the onion for 30–60 seconds boosts their aroma.
• Control heat: Start with 1 tsp chili powder and add more after simmering if you want more kick. Chipotle or smoked paprika gives a smoky twist.
• Use a good broth: A low-sodium homemade or quality store-bought chicken broth makes a noticeable difference.
• Shred vs. dice: If you prefer shredded chicken, cook the breasts whole in the broth, then shred before adding the vegetables.

Creative twists

• Vegetarian version: Omit the chicken and add extra black beans or cubed firm tofu. Use vegetable broth.
• Creamy twist: Stir in 1/2 cup coconut milk or crema for a richer finish.
• Smoky pozole-style: Add shredded cabbage and hominy instead of corn and zucchini, and use smoked paprika or chipotle.
• Instant Pot: Brown the onion and chicken using sauté mode, then pressure-cook with the broth and veggies 5–7 minutes and quick release.
• Toppings bar: Offer lime wedges, diced avocado, sliced jalapeños, shredded cheese, and tortilla strips so everyone customizes their bowl.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–40 minutes total. Prep (chopping) is 10–15 minutes; active simmering is 20–25 minutes.

Q: Can I make this ahead and reheat?
A: Yes — flavors often deepen the next day. Refrigerate up to 4 days or freeze up to 3 months. Add fresh cilantro and lime after reheating.

Q: Can I use frozen chicken or rotisserie meat?
A: Frozen chicken can be used but thaw first or increase simmer time until it reaches 165°F. Rotisserie or leftover cooked chicken is perfect — add it near the end and warm through to avoid overcooking.

Q: Is this soup spicy?
A: Not inherently. The chili powder gives mild warmth; increase spice level to taste or add cayenne or fresh chiles for heat.

Q: How do I keep vegetables from getting mushy?
A: Chop vegetables to similar sizes and simmer gently. Add quick-cooking veggies (like zucchini) later in the simmer so they stay tender-crisp.

Conclusion

For another take on Mexican-style chicken soup with slightly different seasonings and techniques, see this helpful recipe at Mexican Chicken Soup – Culinary Hill.

Mexican-Style Chicken and Vegetable Soup

A bright and hearty Mexican-style chicken soup filled with tender chicken, a rainbow of vegetables, and finished with cilantro and lime for a fresh and comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 lb Chicken breast, diced Can substitute with cooked shredded chicken or rotisserie chicken.
• 6-8 cups Chicken broth Adjust for desired brothiness.
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 1 medium Zucchini, chopped Add later in the simmer to prevent mushiness.
• 1 cup Corn Can be fresh, frozen, or canned (drained).
• 1 can Black beans, drained and rinsed Rinsing can reduce sodium.
• 1 can Diced tomatoes (14-15 oz) Include juices.
• 1 medium Onion, diced
• 2-3 cloves Garlic, minced
• 1 small bunch Cilantro, chopped Reserve some for garnish.
• 1-2 tsp Chili powder Start with 1 tsp and adjust to taste.
• 1 tsp Cumin
• to taste Salt and black pepper Adjust seasoning before serving.
• 1 Lime, juiced Add lime juice at the end.

Method

 

Preparation

1. Heat a large pot over medium heat with a splash of oil. Add the diced onion and minced garlic. Sauté until translucent and fragrant, about 3–4 minutes.
2. Add the diced chicken breast. Cook, stirring occasionally, until no longer pink on the outside — about 4–6 minutes.
3. Pour in the chicken broth. Add chopped carrots, celery, zucchini, corn, black beans, and diced tomatoes (with their juices). Stir to combine.
4. Season with chili powder, cumin, 1 tsp salt (adjust later), and a few grinds of black pepper. Bring the pot to a boil.

Cooking

1. Reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, until the vegetables are tender and the chicken reaches 165°F (74°C) internally.

Finishing Touches

1. Turn off heat. Stir in chopped cilantro and the juice of one lime. Taste and adjust salt, pepper, or chili powder before serving.

Notes

This soup can be stored in airtight containers for 3-4 days in the refrigerator or frozen for up to 3 months. Avoid boiling to preserve texture when reheating.