Designed with the busy home cook in mind, this Mexican chicken soup requires zero vegetable chopping or prep work aside from measuring a handful of spices. It makes a big batch of soup you can use to feed a small army or horde for your weekly meal prep since it reheats really well. Every serving has 17 grams of filling protein with just 175 calories, 15 grams of carbs, and 5 grams of fat.
How to Make Mexican Chicken Soup
Like I said, this is an easy one. You should be able to have it prepped and cooking in about 5 minutes. I’ll go through all the ingredients and potential modifications in the post below. If you’re feeling adherent, feel free to skip down to the full recipe card at the bottom of the post.
Add chicken thighs, stewed tomatoes, black beans, corn, cerveza, chicken stock, and a Mexican seasoning blend to a pressure cooker.
You can nearly always swap chicken thighs for chicken breast, but I’d encourage you to go with chicken thighs if possible. The extra fat content provides flavor and keeps the chicken super tender. And the nutrition facts aren’t hindered all that much by using thighs instead of breasts.
The seasoning blend for this Mexican chicken soup is the same I used for my Mexican shredded chicken thighs and Mexican potatoes with one exception—onion powder. To keep this soup as simple as possible, onion powder takes the place of dicing and sautéing an onion or two at the beginning of cooking.
A common question from my shredded chicken recipe was about the cerveza. The beer is there for flavor, and the alcohol will cook off. So don’t worry about getting tipsy on this Mexican chicken soup. That is, unless we’re talking tipsy on flavor. You can swap it out 1:1 for extra chicken stock, or I’ve seen several people mention a non-alcoholic cerveza from Athletic Brewing.
Pressure cook for 15 minutes.
I always use a food thermometer to double check cooked proteins. You want your chicken thighs to reach an internal temperature of at least 165ºF.
One other note I’ll mention here is that if you give your Mexican chicken soup a stir and decide you’d like it a bit thicker, you can use your pressure cooker’s sauté function to reduce the soup a bit more while you shred the chicken in a separate bowl.
Can I make this Mexican chicken soup in a crockpot?
You betcha. My slow cooker chicken stew cooks 2.5 pounds of chicken for 5-6 hours on low or 2-3 hours on high, for comparison.
With chicken thighs you have a lot of wiggle room. If you’re using chicken breasts, you might invest in a wireless meat thermometer like I used in my Traeger pot roast to set an alarm for the perfect internal temperature.
Shred or chop the cooked chicken thighs.
Like I mentioned in my chili coconut pulled chicken thighs, forks get the job done just fine when it comes to thighs. Chicken breast, on the other hand, can be a bit more labor intensive to shred. A pair of meat claws, stand mixer with a paddle attachment, or even a hand mixer all make shredding a bit easier.
Add the shredded chicken thighs back to the soup.
And that’s a wrap—you’re done! If you’re not serving or storing right away, be sure to set your pressure cooker to its keep warm function so you don’t continue cooking your Mexican chicken soup.
Serve with tortilla strips or chips, cilantro, cheese, and lime wedges.
I made baked tortilla strips using the same extra thin corn tortillas I used for my air fryer chicken taquitos, beef and cheese baked tacos, copycat Taco Bell Mexican Pizzas, and a beaucoup of other recipes. To make your own, slice the tortillas into thin strips, spray with a tiny bit of cooking spray, place on baking sheet, and bake for about 15 minutes at 400ºF.
In addition to all the fixin’s you see above, I love serving this Mexican chicken soup with a dollop (or three) of fat free Greek yogurt. If you’re feeling adventurous and love a creamy soup, you could even add some fat free cream cheese and Greek yogurt to the soup after it’s fully cooked like in my super popular high protein taco soup recipe. And if you’re looking for another sweater weather recipe to try, check out my Instant Pot chicken birria next.
However you serve it, I have a feeling you’re going to love it. Let me know what you think once you’ve made a batch! And if you have any questions about the recipe, drop a comment at the very bottom of this post.
- 2 lbs Boneless Skinless Chicken Thighs
- 2 cans (15 oz) Stewed Tomatoes
- 15 oz can Black Beans
- 15 oz can Corn
- 16 oz Chicken Stock
- 12 oz Cerveza (or more chicken stock)
- 2 tsp Kosher Salt
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Chipotle Chili Powder
- 2 tsp Dried Oregano
- 1 tsp Ground Cinnamon
- 1 tsp Ground Coriander
- Add all the ingredients except the chicken thighs to a pressure cooker. Stir everything together before adding the chicken.
- Seal and pressure cook for 15 minutes with quick release pressure (vent immediately).
- Release the pressure and transfer the chicken to a bowl to shred.
- Add the shredded chicken back to the soup, stirring well.
- Serve with shredded cheese, tortilla chips or strips, cilantro, fat free Greek yogurt, and lime wedges, if desired.
Nutrition Facts Notes
- Each 1-cup serving of chicken soup has 2 WW SmartPoints (blue).
- If you swap the chicken thighs for chicken breast, each serving would have 155 calories, 19g protein, 15g carbs, and 2g fat.
Nutrition Information:Yield: 13 Servings Serving Size: 1 C (250g)
Amount Per Serving: Calories: 175Total Fat: 5gCarbohydrates: 15gProtein: 17g