Description
This spicy chicken soup is a delicious blend of fresh vegetables, spices, and tender chicken pieces, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 4 cups low-sodium chicken broth
- 1 can 14-ounce diced tomatoes, undrained
- 1 can 15-ounce black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, red bell pepper, and jalapeño and sauté until softened, about 5 minutes.
- Stir in garlic, ground cumin, chili powder, smoked paprika, dried oregano, black pepper, and sea salt and cook for 1 minute.
- Add chicken pieces, chicken broth, and diced tomatoes, bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in black beans and corn and cook for an additional 5 minutes until heated through.
- Remove from heat and stir in lime juice and fresh cilantro.
- Ladle into bowls and serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the spiciness by increasing or decreasing the amount of jalapeño.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg