Enjoy a heaping bowl of this hearty and comforting Easy and Quick Mexicali Soup!! With a few ingredients, dinner is ready in 30 minutes or less.
Easy and Quick Mexicali Soup Highlights
There is nothing more comforting than a big bowl of homemade soup, so I decided to work on an Easy and Quick Mexicali Soup that would make all my avocado and Mexican cuisine lovers very happy.
This Easy and Quick Mexicali Soup is everything you hoped for and more. It’s hearty, comforting, and chock full of goodness. It’s fabulous when served with cornbread or even corn chips if you prefer.
The biggest selling point is how easily this Mexicali Soup comes together. Basically, just throw everything into a pot, and dinner is ready in 30 minutes! If you have some leftover chicken, even better, the cooking time will be reduced to 15- 20 minutes.
What is Mexicali Soup?
Mexicali Soup typically refers to a hearty and spicy soup inspired by Mexican cuisine. It’s known for its bold flavors and often contains ingredients commonly found in Mexican dishes. While there isn’t a single fixed recipe for Mexicali Soup, some common ingredients and characteristics include:
- Broth: The base is usually a rich, flavorful broth. It can be chicken, beef, or vegetable broth, depending on your dietary preferences.
- Protein: You’ll often find protein sources like chicken, beef, or ground meat in Mexicali Soup. It can also be made vegetarian or vegan with plant-based proteins like beans or tofu.
- Spices: Spices like cumin, chili powder, and paprika are used to give the soup its distinctive Mexican flavor. These spices can add a touch of heat and smokiness.
- Vegetables: Common vegetables include onions, bell peppers, tomatoes, and corn. These vegetables contribute to the soup’s heartiness and flavor.
- Beans: Ingredients like black beans, pinto beans, or kidney beans are often added to make the soup more filling.
- Rice: Mexicali Soup traditionally doesn’t include rice as a primary ingredient. However, like many soup recipes, it can be customized to suit your preferences. If you enjoy rice in your soup, you can certainly add it.
- Toppings: Mexicali Soup is usually served with various toppings. These can include shredded cheese, sour cream, chopped fresh cilantro, diced avocado, or crispy tortilla strips.
- Heat: Depending on your spice preference, you can make it mild or hot by adjusting the amount of chili spices and peppers you add.
Remember that Mexicali Soup is a flexible and customizable dish, so there can be many variations. You can adapt it to your taste, dietary needs, and available ingredients. It’s a comforting and flavorful option for those who enjoy Mexican-inspired cuisine.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: Olive oil, vegetal or canola oil, or any other oil you have handy.
- Chicken: I use boneless, skinless chicken breast, but you can use tights if that is what you prefer.
- Salt and pepper
- Diced Tomatoes with Green Chiles
- Chicken broth
- Canned black beans
- Chili powder: You can use taco seasoning (homemade or store-bought). Or add 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/4 teaspoon ground cumin + 1/4 teaspoon dried oregano + 1/8 teaspoon cayenne pepper.
- Rice: You can use uncooked rice and simmer the soup for longer until the rice is tender. Or use cooked rice leftovers, and the soup will be ready in a flash.
- To serve (optional): I like to serve this soup with chopped fresh avocado, sheered cheddar cheese, and chopped fresh cilantro.
Overview: How to Make Easy and Quick Mexicali Soup Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Saute the Chicken
Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes—season with salt and pepper to taste. Add Chili powder and saute for 2 more minutes.
- Add Veggies and Broth
Add tomatoes, chicken broth, and beans. Simmer over medium heat for about 20 minutes.
Note: If using uncooked rice, add it in this step, too. If not, add the cooked rice at the last 4 minutes just to warm it up.
Substitutions & Additions
- MEAT: This recipe calls for chicken breast, but you can also substitute ground beef, ground turkey, or ground chicken instead.
- VEGETABLES: You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.
- BEANS: Feel free to use your favorite beans or a mix of different beans.
- TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes.
- CHEESE: You can add any type of shredded cheese to your soup. Colby Jack or Monterey Jack are some of my go-to.
- SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought)
Storing & Freezing Instructions
STORE: This soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
Frequently Asked Questions
To make two teaspoons of chili powder, mix 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/4 teaspoon ground cumin + 1/4 teaspoon dried oregano + 1/8 teaspoon cayenne pepper.
Absolutely! You can freeze the soup (without toppings) for up to 2 months. Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!
Mexicali Soup typically refers to a hearty and spicy soup inspired by Mexican cuisine. It’s known for its bold flavors and often contains ingredients commonly found in Mexican dishes.
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Recipe Card 📖
Easy and Quick Mexicali Soup
Equipment
Ingredients
- 2 tablespoons (15 ml) olive oil (or any other oil of your preference)
- 4 chicken breasts, cut into 1-inch pieces
- Salt and pepper to taste
- 2 teaspoons chili powder (see notes)
- 30 oz (850 g) Diced Tomatoes with Green Chiles (3 can 10-oz each) (see notes)
- 4 cups (960 ml) chicken broth
- 30 oz (850 g) canned black beans, drained and rinsed
- 1 – 2 cups cooked rice (You can also use uncooked rice – see notes)
To Serve:
- 1 ripe avocado halved, pitted, peeled and cubed
- ½ cup cheddar cheese, sheered (optional)
- Fresh cilantro for garnishing, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Season with salt and pepper to taste. Add chili powder and cook for 2 more minutes.
- Add tomatoes, chicken broth, and beans. Note: If using uncooked rice, add in this step too. Simmer over medium heat for about 20 minutes.
- Stir in cooked rice; mix to combine. Simmer for 3-4 minutes.
- Serve topped with cheese, cubed avocado, and chopped fresh cilantro, if desired.
Video
- MEAT: This recipe calls for chicken breasts, but you can also substitute ground beef, ground turkey, or ground chicken instead.
- VEGETABLES: You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.
- BEANS: Feel free to use your favorite beans or a mix of different beans.
- TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes.
- CHEESE: You can add any type of shredded cheese to your soup. Colby Jack or Monterey Jack are some of my go-to.
- SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought)
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
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Disclosure: This is a sponsored post in partnership with Hass Avocado Board. All opinions expressed are my own, as always.
This recipe was originally published in November 2016. The recipe remains the same, but more notes, tips, photos, and information were added to the post in October 2023 to make it as helpful as possible!
