A delicious and nutritious Mexican-inspired soup with chicken, black beans, and kale. Your new family favourite! Don’t forget to pin it for later.
I wish I could tell you that this soup tastes just like the one I had on my last trip to Mexico, but I can’t. The reality is that I have never been to Mexico. The closest I came to enjoying authentic Mexican cuisine was in Miami beach. However I was too young back then and I much rather ordered tacos, tortillas, and nachos than soups. Nowadays however I love cooking and eating soups as they are delicious and an easy way to get as many nutrients into your body as possible,
This Mexican soup with chicken might not be the most authentic one out there, but it is definitely one of the most delicious soups I have cooked to date. The recipe is very easy. You make a simple soup base with gently fried onions and garlic, add all the remaining ingredients and let it simmer for 10-15 minutes. So quick, so good.
You can also make this Mexican soup vegetarian or vegan. Simply use nice vegetable stock instead of chicken stock, it will be just as delicious as the one with chicken.
I used cumin, paprika, and smoked paprika to replicate the Mexican flavours. If you don’t cook for little ones, try to add 1/2 teaspoons of ground chilies to add some heat.
This recipe, like all recipes on my blog, is delicious, nutritious, and easy to make. I am sure you will like it as much as we did. Let me know in the comments if you have tried it. I would love to hear from you.
And now, let’s see how to make this delicious and nutritious Mexican inspired soup with chicken
Have you been looking for a good black bean soup recipe? This is THE one! Bursting with flavor, this most delicious, warming and nurturing soup is inspired by Mexican cuisine. Your new staple dinner for the coming winter days.
2 free-range or organic chicken thighs
1 small onion
1 bay leave
1 small carrot
1/2 tsp salt
4-5 black peppercorns
1 medium-size onion, finely diced
1 garlic clove, minced
3 tbsp of extra virgin olive oil
1 tsp ground cumin
1 tsp ground paprika
1/2 tsp smoked paprika
1 tsp sea salt
2 large tomatoes, diced or 1/2 tin of organic diced tomatoes, use BPA-free variety
1 tin organic black beans, always use BPA-free variety
Place the chicken thighs, onion, carrot, salt, bay leaves, peppercorns, and approximately 8 cups of water in a medium-sized saucepan and bring to a boil. Lower the heat to a minimum and let it simmer for 60-90 minutes until the chicken meat is very tender and easily comes off the bone. Set aside.
Heat the olive oil in a medium-sized saucepan, on medium heat, and add diced onions and garlic. Cook, stirring occasionally, until the onions are soft, about 5 – 10 minutes.
Add spices (cumin, ground paprika, and smoked paprika) and cook for another minute.
Add diced potato and let it cook for a minute stirring frequently.
Add 1 cup of chicken stock and mix well.
Rinse the quinoa in a mesh colander for a minute or two. Add to the soup.
Add all the remaining ingredients along with 6 cups of chicken stock, with the exemption of kale, and bring to a boil.
Lower the heat to low immediately and let simmer the soup for 10 minutes. Try the potatoes they should be nearly cooked, but still a little bit firm.
Add kale and cook for another 5 minutes.
Take the chicken meat off the bones and shred it using your fingers or two forks. Add the shredded chicken to the soup and stir.
Serve with fresh coriander (cilantro), and some corn chips. Make sure your chips are made from NON-GMO corn. Enjoy!
As mentioned above, this soup can be cooked with vegetable stock. You can add some cooked (or canned) chickpeas for extra protein.
Make sure you rinse the quinoa properly under running water. If not rinsed properly quinoa has a bitter taste to it.
This soup can be refrigerated and frozen. You might need some extra stock or water if it got a little too thick.