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Easy and Quick Mexicali Soup [Video]
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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 MEXICAN-STYLE SOUP RECIPE
The calendar made fall official, so I decided to work on an Easy and Quick Mexicali Soup that would make all my avocado and Mexican cuisine lovers very happy.
There’s no better way to transition from summer to fall than with thisEasy and Quick Mexicali Soup.
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 easy 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 reduce to 15- 20 minutes.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive oil
- Chicken breasts
- Salt and pepper
- Mexican-style tomatoes
- Chicken broth
- Canned black beans
- Chili powder
- Cooked rice
- Fresh avocado halved
- Cheddar cheese sheered (optional)
- Fresh cilantro for garnishing chopped
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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 tomatoes, chicken broth, beans, and chili powder. Simmer over medium heat for about 20 minutes.
- Stir in cooked rice and simmer for 3-4 minutes.
- Divide soup among bowls. Serve topped with avocado, cheese, and chopped fresh cilantro.
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.
More Recipes You’ll Love!
Easy and Quick Mexicali Soup
Enjoy a heaping bowl of this hearty and comforting Easy Avocado Mexicali Soup!! With a few ingredients dinner is ready in 30 minutes, or less.
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 tomatoes, chicken broth, beans, and chili powder. Simmer over medium heat for about 20 minutes.
-
Stir in cooked rice; mix to combine. Simmer for 3-4 minutes.
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Serve topped with cheese, cubed avocado, and chopped fresh cilantro, if desired.
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.
SUBSTITUTIONS AND ADDITIONS:
- 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)
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
This recipe is slightly adapted from Avocado Central.
Nutrition
Calories: 602kcalCarbohydrates: 59gProtein: 51gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 106mgSodium: 1040mgPotassium: 1389mgFiber: 16gSugar: 4gVitamin A: 965IUVitamin C: 19mgCalcium: 177mgIron: 5mg
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Disclosure: This is a sponsored post in partnership with Hass Avocado Board, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.
Originally posted November 2016, post content edited to add more helpful information, no change to the recipe in September 2021.
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Oriana Romero
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