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30 Minute Fiesta Chicken Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Author: Stacey Little | Southern Bite


  • 4 cups shredded cooked chicken about 3 chicken breasts
  • 1 tablespoon vegetable oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth 1 32-ounce carton
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (11-ounce) can whole kernel corn with red and green bell peppers, drained (I used Green Giant Mexicorn)
  • 1/2 cup chunky salsa
  • 1 cup instant rice
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon ground cumin


  • In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until translucent - about 5 minutes. Add the garlic and cook, stirring frequently, for about 1 minute - being cautious not to burn it. Add the chicken broth and bring to a simmer. Add in the chicken, black beans, corn, salsa, rice, seasoned salt, and cumin. Stir to combine. Reduce the heat to low and cook for 5 to 10 minutes, or until the rice is tender.