Description
A hearty and comforting Mexican-inspired chicken vegetable soup loaded with fresh cilantro and bold flavors, perfect for a satisfying dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (about 2 chicken breasts)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, red bell pepper, and jalapeño. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes (with juices), and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add shredded chicken, black beans, and corn. Cook for another 5-7 minutes until heated through.
- Remove from heat. Stir in chopped cilantro and lime juice. Season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with additional cilantro if desired. Serve hot.
Notes
For extra heat, leave seeds in the jalapeño or add a pinch of cayenne pepper. This soup stores well in the refrigerator for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 8g
- Carbohydrates: 35g
- Protein: 28g