Mexican Soup with Chicken

Quick and easy but full of flavour. A heartwarming soup.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Mexican
Keyword: Dairy Free, Gluten Free, High Protein, Main Course, Quick, Soup
Servings: 4 Servings
Calories: 189kcal


  • 2 Chicken Breasts (Approx 300g)
  • 2 tbsp Wheat Flour
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Powder
  • 1.25 Litres Chicken Stock
  • 1 tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1/2 Chilli Pepper (Chopped)
  • 2 Garlic Cloves (Chopped)
  • 165 grams Sweetcorn (Drained)
  • 1 Tomato (Chopped)
  • 120 ml Tomato Passata
  • Coriander (To Serve)


  • Cut the chicken breast into small pieces. Season with salt, and coat in a mixture of flour, turmeric and chili powder. Set aside.
  • Bring the chicken stock to the boil and then leave to simmer, covered, on the lowest heat.
  • Heat the oil in a large pan, add the chopped onion, chili pepper and garlic. Fry on medium heat for about 4 minutes until soft.
  • Next, increase the heat, add chicken and fry for about 1-2 minutes. Add the sweetcorn, chopped tomato and passata, cook together for another minute.
  • Transfer the contents of the pan to the hot stock and bring everything to a boil over high heat. Simmer for another 2 minutes.
  • Using a hand blender blitz the soup a few times, but not too much so that he soup still has a chunky texture.
  • Serve with chopped coriander and freshly ground black pepper.


Calories: 189kcal | Carbohydrates: 13g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 148mg | Potassium: 783mg | Fiber: 3g | Sugar: 6g | Vitamin A: 679IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 2mg