Dinner

Baja Chicken Soup Recipe

ByEthan Lark October 30, 2025October 30, 2025

Introduction

Baja Chicken Soup is a flavorful and comforting dish packed with smoky spices, tender chicken, and fresh ingredients. Perfect for a cozy meal, this soup brings vibrant Mexican-inspired flavors to your table with ease.

A white bowl filled with a colorful soup sits on a black and white checkered cloth over a white marbled surface. The soup has multiple visible layers with a red tomato broth base. Large pieces of cooked chicken with a light beige color rest within the broth, accompanied by yellow corn kernels, dark red beans, and diced red tomatoes. Scattered bright green sliced scallions and fresh cilantro leaves float on top, adding a fresh, vibrant look. The textures range from soft chicken and beans to crisp fresh herbs, all blending in a clear but rich liquid. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts, diced
1 small white onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1 can black beans, drained
3 cans fire roasted tomatoes
1 can whole sweet corn, drained
48 oz. chicken stock
1/2 lime, juiced
1 bundle cilantro, chopped
2 spring onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups water

Instructions

Step 1: In a large pot, heat olive oil over medium-high heat. Add the minced garlic and diced white onion, sautéing for about 3 minutes until fragrant and translucent. Add the diced chicken and cook until browned on all sides. Stir in cumin, paprika, and cayenne pepper to evenly coat the chicken.
Step 2: Add the drained corn, black beans, and fire roasted tomatoes to the pot, stirring to combine. Pour in the chicken stock and 2 cups of water (add more if you prefer a thinner broth). Stir in most of the chopped cilantro, reserving some for garnish. Squeeze the juice of half a lime into the soup, then bring it to a boil. Reduce heat and simmer for 10 minutes. Finally, season with salt and pepper, stirring well.
Step 3: Serve the soup hot, topped with fresh chopped cilantro and sliced spring onions for a burst of freshness.

Tips & Variations

For extra heat, add more cayenne pepper or a diced jalapeño during sautéing.
Swap black beans for pinto beans if preferred.
Add a splash of cream or coconut milk for a richer texture.
Serve with warm tortillas or crusty bread to soak up the flavorful broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until hot, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.