Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe photo by Taste of Home

Mexican Chicken Soup Recipe

Read Reviews
4.5 84 87
Publisher Photo
This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES: 6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1 envelope reduced-sodium taco seasoning
  • 1 can (32 ounces) V8 juice
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen corn, thawed
  • 6 tablespoons reduced-fat cheddar cheese
  • 6 tablespoons reduced-fat sour cream
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1-1/2 cup: 345 calories, 7g fat (3g saturated fat), 72mg cholesterol, 1315mg sodium, 34g carbohydrate (12g sugars, 7g fiber), 31g protein


  1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
  2. Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.
Originally published as Mexican Chicken Soup in Light & Tasty August/September 2002, p19

Reviews for Mexican Chicken Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 28, 2016

"I will absolutely make this again, but since I like my soup in the thick side, I will skip the water. Rather than V8, I used cream of chicken soup since my family isn't much on V8 and tomato products. But I did keep in the salsa. Instead of just eating it like soup, we dipped some tortilla chips in as well. Even my 2 year old enjoyed that! And can't beat the convenience of using the slow cooker."

Reviewed Mar. 17, 2015

"Great taste, easy to make. My whole family voted it a keeper. It's been on our regular menu for several months now."

Reviewed Feb. 7, 2015

"Very easy to make and flavorful. I used the Perdue Shortcuts Southwest seasoned chicken. I buy them only when they are on sale and I have coupons, so I'm usually stocked up in the freezer. Definitely a keeper. Next time I will make it in a soup pot instead of a slow cooker and maybe add a little green chilles."

Reviewed Jan. 27, 2015

"Very tasty and simple to make. Great with tortilla chip scoops!"

Reviewed Jan. 25, 2015

"Surprisingly flavorful given the few ingredients. Definite keeper! I left out the corn but served with corn bread on the side."

Loading Image