The Parks Zeigler version of Spicy Mexican Chicken Soup

A bowl of Spicy Mexican Chicken SoupSpicy Mexican Chicken Soup

(Adapted from a Rachel Ray recipe)


  • 2 Tbsp. extra virgin olive oil
  • 1 small onion, finely chopped 
  • 6 cloves of garlic, thinly sliced 
  • 6 skinless, boneless chicken thighs, cut into ½” pieces (or 2-3 breasts, or shred a roasted chicken)
  • 2 chipotle chilies in adobo sauce (can), finely chopped
  • 2 Tbsp. of the adobo sauce
  • 6 cups chicken broth 
  • 1.5 cups of corn
  • 1/3 c fresh cilantro, chopped
  • 2 limes, juiced


  • 1 c black beans
  • 1 avocado, thinly sliced lengthwise
  • Crushed tortilla chips
  • Queso Fresco, Oaxaca cheese, or a dollop of sour cream


  1. In a large saucepan, heat the olive oil over medium-high heat.
  2. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 6 minutes. 
  3. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.
  4. Stir in the chipotles and adobo sauce, then stir in the chicken broth.
  5. Add corn and black beans (if adding).
  6. Lower the heat and simmer for 15 minutes.
  7. Stir in the cilantro and lime juice; season with salt and pepper. 

It tastes even better after being overnight in the fridge and reheated! Top with the tortilla chips and if you like, a few slices of avocado and some cheese.