Mexican Chicken Soup
Mexican Chicken Soup is a flavorful and hearty dish perfect for warming you up on a chilly day. Packed with tender chicken, vegetables, spices, and a hint of lime, this soup is comforting and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can diced tomatoes with green chilies
- 1 cup corn kernels fresh, frozen, or canned
- to taste salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Avocado slices for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
- Stir in the minced garlic, red bell pepper, green bell pepper, and carrots. Cook for an additional 5-7 minutes until the vegetables begin to soften.
- Add the ground cumin, chili powder, and smoked paprika to the pot. Stir well to coat the vegetables and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the shredded chicken, black beans, diced tomatoes, and corn. Stir well to combine and let the soup simmer for 15 minutes to blend the flavors.
- Season with salt and pepper to taste. Just before serving, stir in the lime juice.
- Ladle the soup into bowls and garnish with fresh cilantro and avocado slices if desired.
Notes
Feel free to customize the soup by adding other vegetables such as zucchini or spinach. For more spice, you can add chopped jalapeños or a dash of hot sauce. This soup can be stored in the refrigerator for up to 3 days and can also be frozen for up to 3 months.