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Super Fast Mexican Soup

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


  • 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


  • 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.
  • Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
Nutrition Facts
1-1/2 cups: 254 calories, 11g fat (3g saturated fat), 76mg cholesterol, 998mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein.

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  • Jennifer
    Sep 19, 2020

    I substituted hominy for the corn and added a little garlic too. It was so yummy and reminded me of pozole. I served it with avacado, lime, and cilantro. Oh it was so good! I will definitely make it again.

  • Rellierae
    Oct 12, 2019

    I used leftover turkey/chicken and it was even faster!

  • BellaTerra66
    Feb 27, 2018

    This recipe looks incredibly good. The carbs aren't bad at all. And (1) you could use turkey; (2) you could leave the meat out and substitute beans and rice (the protein would not be as much, but if we use beans and rice, it's a complete protein along with a little corn. Can't wait to try this. Thanks!

  • toolbarsco
    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
    May 7, 2015

    Easy and nothing but raves.