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Mexican Chicken Soup

Our family always likes Mexican night! There’s something about a tomato base, with black beans and the fun of adding optional toppings that everyone loves! Many traditional Mexican dishes include a lot of gluten and dairy ingredients such as wheat tortillas, and toppings such as sour cream and cheese. This soup eliminates these foods without sacrificing the delicious natural flavour of the ingredients. The toppings are varied and allow everyone to customize their own dish. This recipe is especially quick and easy to make if you have the chicken pre-cooked ahead of time.

Also important to note in this recipe are the health benefits of the allicin in the garlic being used. For instance, the blood pressure lowering benefits are well documented in research studies as I discuss in this important heart healthy post.

Mexican Chicken Soup

This is one of our favourite dishes for Mexican night. With the chicken cooked ahead of time, it is quick to prepare on a weekday. Pure corn tortillas are often found in your freezer section, or you can make your own! Most tortillas labeled corn actually contain wheat and gluten. Serve this soup with a side salad for a complete meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Mexican


  • 1 Onion  chopped
  • 1 tbsp Coconut oil
  • 3 Garlic cloves  minced
  • 1/2 cup Red pepper

  • 1/2 cup Yellow pepper

  • 1 Jalapeno

    finely chopped
  • 1 1/2 tsp Cumin

  • 1 tsp Chili powder

  • 1/2 tsp Garlic powder

  • 1/2 tsp Sea salt

  • 2 Cooked chicken breasts  cubed or shredded (about 2 cups)
  • 4 cups Vegetable or chicken stock
  • 28 oz can Diced tomatoes

  • 2 – 400mL cans Black beans  drained and rinsed
  • 3 tbsp Tomato paste


  • Place chopped onion with a little water in a soup pot over medium heat. Add coconut oil or ghee.
  • Sauté onion until translucent, about 5 minutes.
  • Add chopped red pepper, minced garlic, spices and salt and sauté a couple of minutes longer.
  • Add chicken, stock, diced tomatoes, black beans and tomato paste. Stir, cover and simmer on low heat for 30 minutes.


Optional Toppings: Cilantro, green or red onion, avocado and toasted corn tortillas (make sure your tortillas don’t contain wheat, or make your own!)
Special Note: Once garlic is minced, leave it to sit for 5-10 minutes before adding it to the pot so the enzymes can create more of the beneficial allicin from this ingredient.
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