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15-Minute Mexican Chicken Soup with Avocado

Quick, comforting, and packed with flavor—this Mexican chicken soup is a 15-minute lifesaver.

15 Minute Mexican Chicken Soup in a bowl.

Mexican Chicken Soup, Ready in 15-Minutes

This 15-minute Mexican chicken soup is one of my favorite ways to turn leftover chicken into a satisfying, flavorful meal. The broth is packed with spices and brightened up with fresh toppings, making it a perfect weeknight dinner when you want something hearty without spending hours in the kitchen. Leftover rotisserie chicken works perfectly here, and honestly, it’s worth roasting an extra chicken just so you have an excuse to make this soup.

What takes this dish to the next level is the creamy slices of avocado layered on top. Not only does it add heart-healthy fats and a boost of nutrients, but it also gives the soup a rich, velvety finish that makes every spoonful feel indulgent. Plus, let’s face it—avocado just makes everything look better, and this soup is no exception. It’s simple, wholesome, and hits the spot every time.

15 Minute Mexican Chicken Soup in a bowl with bowls in the background.

Fresh lime juice is a game-changer in this soup—it adds just the right amount of brightness to bring everything together. Don’t skip it, and make sure to squeeze in enough to really let that tangy, citrusy flavor shine.

If you’ve ever dealt with stubborn, dry limes, you know the struggle. That’s why I always use a handheld citrus squeezer. It gets every last drop of juice without the mess or hassle. Bonus: a quick squeeze of lime over your avocado helps keep it looking fresh and green while you enjoy your soup.

15 Minute Mexican Chicken Soup with Avocado in a bowl with a halved avocado.
Don’t forget to serve this soup with some crunchy tortilla chips on the side and it wouldn’t hurt to have my favorite guacamole on the side.

More Mexican Recipes To Try

Print Recipe

15-Minute Mexican Chicken Soup with Avocado

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

  • 4 cups (32 oz) chicken stock or broth (I prefer stock)
  • 1 jar (16 oz) picante type salsa
  • 1 can (14 oz) red enchilada sauce
  • 2 Tablespoons butter
  • 1 Tablespoon sugar
  • 1 teaspoon table salt
  • 1 teaspoon coarse ground pepper
  • 3 cups cubed, cooked, leftover rotisserie chicken
  • 2 cans (15 oz each) black beans, drained
  • 2 cups frozen corn kernals
  • 1 can (14.5 oz) fire-roasted tomatoes,
  • juice of one lime
  • 2 cups shredded Mexican cheese
  • 2 avocados, cubed
  • optional garnishes: green onion, sour cream and cilantro

Directions

  • In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
  • Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.

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  3. Sara says

    This looks amazing, I have been scrambling at dinner time lately trying to make something as quickly as possible before my kids dismantle the house so I’m definitely going to try this!

    Reply

  7. Linde says

    Wow! Delicious! I cut the recipe in 1/2 because there were just 2 of us. Used the whole can of enchilada sauce instead of cutting in half. Added some cilantro, otherwise spot on!! Thank you! (Amazing how savory it was in such a short period of time!)

    Reply

  10. Danielle says

    I made this tonight and it was awesome! It made way more than we expected, which turned out to be great bc we will have a little bit with our salads for lunch all week. Thanks for sharing this one.

    Reply

  11. Angela says

    This soup was absolutely delicious! I do not usually comment on recipes, but in this case, I had to make an exception. Made it for dinner tonight, and the whole family enjoyed it. I think this is my new favorite soup! Thanks for the recipe. 🙂

    Reply

  12. JF says

    This soup is DELICIOUS! I made it just as the recipe states. I used the HATCH brand red enchilada sauce. This is a great recipe for really anyone because it is not at all overly spicy. Very full flavored. I will fix this often.

    Reply

  15. Kathleen says

    SO Delicious! I added sautéed onion and garlic and browned the butter, a small can of green chillies, a1/2 cup of yogurt makes it a little creamy, fresh cilantro and a LOT more avocado! Add a little rice and its a very hearty meal! yummmmm

    Reply

    • Cynthia says

      I like how you think Cathy. Used your tip and sautéed onions and garlic in the butter. Also added cilantro. I omitted the salsa. Don’t have yogurt, but I’ll serve sour cream on the side. Used broken taco shells for my tortilla chips since they needed to be put to use. Yummy!

      Reply

  19. Courtney Tucker says

    OMG, this is sooooo good!! I used very low sodium chicken broth. I will be making this all the time! I think what makes it taste so good is the rotisserie chicken. Thanks so much!!!Courtney

    Reply

  22. Toni Wellhausen says

    5 stars
    Husband usually likes heartier soups so I was a bit concerned. Roughly halved the recipe pretty much exactly as written for the 2 of us – still tons to freeze. He loved it! Flavor was fabulous. Do wish I’d had some cilantro. Making sure I’d used plenty of lime certainly made a difference! Thank you!!

    Reply

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