Healthy Mexican chicken soup

Healthy Mexican chicken soup


Serves 4


  • 6 cups (1.5L) stock
  • 3-4 large garlic cloves, finely sliced or minced
  • 2 celery stalks, finely sliced
  • 1 tsp cumin
  • 1 tsp paprika
  • 500g skinless chicken breasts, sliced thinly
  • 2/3 cup red kidney beans (140g), drained and rinsed
  • 1 corn cob, kernels removed
  • 1 large carrot, grated
  • 1 small red capsicum, finely sliced
  • 1 small avocado, sliced
  • 1/4 cup chopped coriander leaves


In a large saucepan add stock, garlic, celery, cumin and paprika.

Bring to a simmer and add chicken breast, kidney beans and corn kernels.  

Bring back to a simmer for 1-2 minutes before adding carrot and capsicum.

Simmer for a minute to soften vegetables.

Serve in big bowls topped with avocado and coriander leaves.

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Serving Suggestions


  • To remove kernels from corn cobs, hold cobs firmly in a vertical position on a board and slice down as close to the cob as you can get with a sharp knife. The kernels will come straight off.
  • If you’re chilli eaters, feel free to add chilli powder or chopped chillies at the beginning to flavour the soup base.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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