Super Fast Mexican Soup Recipe
Super Fast Mexican Soup Recipe photo by Taste of Home
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Super Fast Mexican Soup Recipe

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We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 tablespoon reduced-sodium taco seasoning
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 carton (32 ounces) reduced-sodium chicken broth

Nutritional Facts

1-1/2 cups: 254 calories, 11g fat (3g saturated fat), 76mg cholesterol, 998mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein.


  1. In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
  2. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving. Yield: 4 servings.
Originally published as Super Fast Mexican Soup in Taste of Home April/May 2015, p21

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toolbarsco User ID: 6725667 226380
Reviewed May. 16, 2015

"Easy and fast--definitely! I added a can of refried beans to thicken it up a little. This is a great recipe for whipping up quickly to take to home-bound individuals, potlucks, etc. Everyone who tasted it loved it!"

bjsilve0 User ID: 172187 226016
Reviewed May. 7, 2015

"Easy and nothing but raves."

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