Mexican Style Chicken Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, diced
  • 4 cloves garlic, diced
  • 1 long red chilli, deseeded and finely chopped
  • 1 tablespoon cumin
  • freshly ground black pepper
  • 1 small green capsicum, diced
  • 1 small red capsicum, diced
  • 1 skinless chicken breast (200g approx.)
  • 1 cob corn, rinsed (or 1 cup frozen kernels)
  • 1 zucchini, diced
  • ½ can crushed tomatoes
  • 1½ litres (6 cups) chicken stock
  • 1 can (approx. 1½ cups cooked) kidney beans, drained and rinsed
  • fresh coriander, roughly chopped, to serve
  1. Heat large pot over medium heat
  2. When hot, add oil and onion and sautee for 3-4 minutes, until onion starts to brown
  3. Add garlic, chilli, cumin, pepper, green and red capsicums and sautee for 5-6 minutes
  4. Add chicken breast and sautee for 1-2 minutes, coating in flavours before adding corn, zucchini, tomatoes and chicken stock
  5. Bring to the boil, then turn heat down and gently simmer for 5 minutes before removing chicken breast and corn
  6. Roughly mash about half of the kidney beans and add to soup
  7. Allow corn to cool, then cut the kernels off the cob and add them back to the soup
  8. Continue to cook soup for a further 10 minutes
  9. Meanwhile, shred the chicken breast
  10. Taste and adjust seasoning if required
  11. Just before serving, add the chicken back to the soup and stir to evenly distribute
  12. Serve topped with fresh coriander
Recipe by Healthy Home Cafe at