Mexican chicken soup recipe with cauliflower rice — Makes: *5 Servings*
Per Serving: *30g Protein | 287 Cal*

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When the weather gets a little chillier, I just love the idea of cozying up with a bowl of comforting, delicious, veggie-packed soup. But just because I want a healthy soup, doesn’t mean I want it to be boring. My salsa verde chicken soup is so healthy and nourishing, but also bursting with big flavors—no boring, run-of-the-mill soup here. Made with versatile ingredients and minimal prep, this cozy soup is ideal for quick weeknight dinners, meal prep, or even feeding a crowd. Naturally gluten-free and easily dairy-free, this soup is a great option for people with dietary restrictions. Plus, because you can customize it with various toppings (or even swap some of the veggies in the recipe), it works so well for the whole family!

Why You’ll Love This Easy Mexican Chicken Soup Recipe

Lots of Protein: Each serving of this delicious soup contains 30 grams of protein to help keep you feeling full for longer.
Tons of Veggies: This soup is absolutely packed with veggies like kale, bell peppers, cauliflower rice, and fire-roasted corn. It’s just as nutritious and nourishing as it is delicious.
Ready in Under an Hour: With minimal prep time, simple ingredients (including many pantry staples), and just one pot, this foolproof recipe comes together in about 45 minutes.
Versatile: This recipe is easy to make gluten-free, dairy-free, low-carb, or even vegetarian, depending on your personal preferences or who you’re cooking for!
Packed with Flavor: Between the salsa verde, smoky chipotle in adobo, and taco seasoning, this soup is oh-so-flavorful. You’re going to love it!

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
2-3 mini bell peppers, diced
1 jar salsa verde (Trader Joe’s or your favorite brand)
1 15-oz can black beans, drained and rinsed
1 cup fire-roasted corn
2 bags (7 cups) cauliflower rice
1 chipotle chili in adobo, plus 1 tablespoon adobo sauce
3-4 tablespoons gluten-free taco seasoning (about half a packet)
4 cups chicken bone broth or chicken stock
1 package Trader Joe’s Salsa Verde Chicken (or 1 lb rotisserie chicken breasts, shredded)
1 bunch kale, de-stemmed and torn or chopped into small pieces
Salt and black pepper
Optional garnish: fresh cilantro, tortilla strips, shredded cheese, tortilla chips, lime wedges

Instructions

1. Sauté the onions and peppers: Heat olive oil in a large Dutch oven, or other large pot, over medium-high heat. Add the diced onion and bell peppers and sauté until the vegetables are softened and the onions are translucent, about 5 minutes.

2. Build the soup base: Add the salsa verde, black beans, corn, cauliflower rice, chipotle with adobo, taco seasoning, and chicken broth to the pot with the fresh vegetables. Stir to combine. Bring the soup to a boil, reduce to a simmer, cover, and simmer for about 10-15 minutes.

3. Add the chicken: Stir in the shredded chicken (either the packaged Trader Joe’s salsa verde chicken or the rotisserie chicken), cover, and simmer for 10 more minutes.

4. Stir in the kale: Add the kale to the pot and cook for about 5-10 more minutes to finish the soup. Taste and adjust seasonings if needed.

5. Garnish and serve: Ladle the soup into bowls, top with garnishes like shredded cheese, minced cilantro, a few tortilla chips, a squeeze of fresh lime juice, or any of your other favorite toppings. Enjoy!

Nutrition Information (Per Serving - Serves 5)

Calories: 287
Protein: 30g
Carbs: 37g
Fat: 2g

Swaps and Substitutions

Add extra beans: Make it a bit heartier (and up the protein) by adding an extra can of black beans to the mix.
Try a different protein: Instead of shredded chicken, try ground beef, ground turkey, lentils, or tempeh.
Make it vegetarian: Swap in chickpeas, more beans, lentils, or tempeh for the chicken and use vegetable stock instead of bone broth.
Make it spicy: Add some diced jalapeños, a dash of hot sauce, or a pinch of cayenne pepper.
Add some extra veggies: Add some zucchini or mushrooms with the onions and peppers or stir in some spinach right along with the kale at the end.
Make it low-carb: Leave out the black beans and corn and add in more cauliflower rice or low-carb veggies like zucchini.

Storage & Reheating Tips

In the fridge: Store in an airtight container in the fridge for up to 4 days.
In the freezer: Freeze in freezer-safe containers for up to 3 months. Tip: If you have single-serve containers or soup cubes, freeze in those so it’s easier to eat later on.
To reheat: Thaw the soup in the fridge overnight if frozen, then heat gently on the stove over medium heat. If the veggies soaked up too much of the bone broth, add a few extra splashes to thin out your soup.

FAQs

No! If you don’t have access to Trader Joe’s, or if you’d just prefer to use what you can find at the grocery store or what you already have on hand, go for it and just use some rotisserie chicken or leftover chicken breast. Shred the chicken and use as-is, or toss with a little salsa verde before adding to the rest of the soup ingredients.
Sprinkle on some shredded cheese, add a dollop of sour cream or Greek yogurt, add some minced cilantro, green onion, radishes, or a squeeze of lime, the possibilities are endless. Would you top a taco with it? You can probably top this soup with it.
Serve alongside tortilla chips or some crusty bread, add a side salad, or simply enjoy this hearty soup on its own.
Sure! Instead of the black beans, swap in pinto beans for a delicious twist.

This warming, comforting one-pot meal is packed with flavor—and super healthy. Great for busy days, meal prep, or serving the whole family, you’re going to want to make a big pot of soup as soon as possible.