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Creamy Mexican Chicken Soup

A zesty and robust Creamy Mexican Chicken Soup that you can make in one pot. Top with fresh cilantro, avocado, and a slice of lime and enjoy this festive meal.

Creamy Mexican Chicken Soup

Recipe created for


Main ingredient

Chicken Broth

Cook time

50 Minutes

Serving size



  • 4 Tbsp Fiesta Spice Infused Olive Oil
  • 2 Carrots, diced
  • 3 stalks Celery, diced
  • 1 Large, Onion diced
  • 2 Cloves Garlic, minced
  • 1/2 tsp Roasted Garlic Sea Salt
  • 5 cups Chicken Broth
  • 1 Tbsp Cumin & Garlic Taco Seasoning
  • 2 Chicken Breast
  • 28 oz can Fire Roasted Tomatoes
  • 4 oz can Diced Green Chilis
  • 1.5 oz can Black Beans
  • 1 cup Tortilla Chips
  • 1 cup Milk
  • 1 cup Mexican Cheese, shredded
  • Mexican Cheese, Tortilla Chips, Avocado Sliced, Cilantro, and Lime Wedges, to garnish

Quick Tip

Shop Olivelle ingredients here:

Recipe Preparation

  1. Heat a large, deep skillet or soup pot over medium high heat with oil. Once the oil is hot, add the carrots, celery, onion, garlic and salt. Sauté until tender.
  2. Add chicken broth, Cumin & Garlic Taco Seasoning, chicken breast(s), tomatoes, green chilies, black beans, and 1 cup of tortilla chips. Bring soup to a low boil and cook until the chicken is no longer pink and the soup has thickened.
  3. Remove the chicken, dice into bite size pieces, and return to soup.
  4. Stir in milk and cheese.
  5. Spoon soup into individual serving bowls. Top with cheese, tortilla chips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!
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