Creamy Mexican Chicken Soup

January 6, 2018

A zesty and robust Creamy Mexican Chicken Soup that you can make in one pot. Top with fresh cilantro, avocado, and a slice of lime and enjoy this festive meal.

Prep Time: 20 minutes – Cook Time: 30 minutes – Total Time: 50 minutes

Yield: 6-8 servings


– 4 TBSP Avocado Oil

– 2 Carrots, diced

– 3 stalks Celery, diced

– 1 large, Onion diced

– 2 cloves Garlic, minced

– 1/2 tsp Roasted Garlic Sea Salt

– 5 cups Chicken Broth

– 1 Tbsp Mexican Adobo Spice

– 1-2 Chicken Breast(s)

– 1 can (28 oz) Fire Roasted Tomatoes

– 1 can (4 oz) diced Green Chilis

– 1 can (15.5 oz) Black Beans, drained

– 1 cup Tortilla Chips

– 1 cup Milk

– 1 cup Mexican Cheese, shredded

For Garnish:

– Mexican Cheese, shredded

– Tortilla Chips

– Avocados, sliced

– Cilantro

– Limes, cut into wedges


  1. Heat a large, deep skillet or soup pot over medium high heat with oil. Once the oil is hot, add the carrots, celery, onion, garlic and salt. Sauté until tender.
  2. Add chicken broth, Adobo seasoning, chicken breast(s), tomatoes, green chilies, black beans, and 1 cup of tortilla chips. Bring soup to a low boil and cook until the chicken is no longer pink and the soup has thickened.
  3. Remove the chicken, dice into bite size pieces, and return to soup.
  4. Stir in milk and cheese.
  5. Spoon soup into individual serving bowls. Top with cheese, tortilla chips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!