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Mexican Chicken Soup


Preparation time
10 minutes
Cooking time
25 minutes

Print recipe


  • 2 tsp vegetable oil
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp finely chopped jalapeno peppers
  • 1 tsp ground cumin
  • ¼ tsp Mexican chilli powder
  • 1 litre chicken stock
  • 1 tbsp Fountain Tomato Paste
  • 2 tbsp Fountain Mild Mexican Sauce
  • 500g chicken breast fillets, trimmed
  • 1 x 420g can corn kernels, drained and rinsed
  • 1 lime, juiced
  • 1 avocado, peeled, diced
  • 1/3 cup coriander leaves and lime wedges to serve


  1. Heat oil in a large stock pot or saucepan over medium-low heat. Add onion and capsicum. Cook for 3 minutes or until onion softens. Add garlic, peppers, cumin and Mexican chilli powder. Cook for 2 minutes or until aromatic.
  2. Add stock, Fountain Tomato Paste and Fountain Mild Mexican Sauce. Stir to combine. Bring to the boil. Add chicken breasts. Reduce heat to low, cover and simmer for 10-12 minutes or until chicken is cooked through. Transfer chicken to a plate and shred with a fork.
  3. Return chicken to the soup with the corn kernels. Cook for a further 3-5 minutes or until heated through. Stir in lime juice.
  4. Ladle soup into bowls, top with, avocado and coriander leaves. Serve sour cream and extra Fountain Mild Mexican Sauce.