Fiesta Chicken Soup

The weather has turned to the cool side here in Calgary.  We’re getting frost each morning and snow threatens to appear at any moment.  I wake up to the sounds of my children and I cringe remembering my moccasins are right beside the bed and I should have put them on before venturing onto the tile flooring.  I vow to remember tomorrow.

Starting my day with cold toes leaves me craving warm and satisfying food for the day.  Something to heat me up from the inside out.  Something to satisfy and nurture and comfort.  Soup.  I cannot get enough soup these days.  I crave it.

We roasted a chicken last week and after it was devoured we cooked up the bones for broth.  I managed to save enough meat to put into a soup but I wanted something a little different than your typical chicken soup with rice and sage.  I wanted something hotter.  I wanted a Fiesta!


Fiesta Chicken Soup with Corn and Black Beans


Foods that can be customized to each person’s taste work really well for us right now.  My little guy is entering the picky eating stage and my oldest is starting to venture out and spread her wings when it comes to experimenting with flavors.  This means it’s hard to please everyone with dinner but I am so not that mom who makes separate meals for each kid.  I will not make a special sandwich for the picky kid.  Will. Not.

Instead I’ve taken to making things that can be garnished.  Soups are great because you can pretty well add in whatever you wish to and when you can include chips as a garnish – well, even the pickiest of eaters can get on board with that.


fiesta chicken soup

Mexican Fiesta Chicken Soup with Corn and Black Beans

Mexican Fiesta Chicken Soup with Corn and Black Beans

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 2 tbsn olive oil
  • 6- 8 cups chicken broth
  • 2 cups diced chicken
  • 1 diced onion
  • 2 stalks diced celery
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes
  • 1 cup frozen sweet corn
  • 1 tsp Chipotle chili powder
  • 1 tsp cumin
  • 1/2 tsp celery salt
  • 1/2 tsp coriander seed
  • 1/2 cup uncooked rice or quinoa or barley (optional)
  • Options / Garnish
  • Avocado diced and tossed in lime juice to prevent browning
  • Lime wedges
  • Crushed Corn Chips
  • Cilantro


In a large soup pot, heat olive oil and saute onions until softened. Add all other ingredients to the pot except your garnish. Allow soup to simmer for at least a half hour to ensure your rice or grain is cooked until tender.

Serve with garnish on the side and allow each person to dress it as they see fit. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 309 Carbohydrates: 7.2g Fiber: 3.1g Protein: 27.4g


TIP:  Keep in mind that your soup will absorb some of the broth when you add in a grain.  You may wish to add in a bit of water if it becomes too dry.  Just keep an eye on it and adjust if required.

Need more Gluten Free Dinner Ideas? I’ve got you covered.




  1. Heather, first off, Beautiful Blog! I love the bees. secondly, that soup is calling my name! Putting it on my meal plan ASAP! Pinning now. Thanks!

  2. Looks DELICIOUS! I agree with not making extra meals for pickier kids – once you go down that road, there’s no going back! My extremely picky daughter really eased up and began eating all kinds of other food (eventually!).

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