Description
This Spicy Chicken Soup is a flavorful and comforting Mexican-inspired dish packed with tender shredded chicken, diced tomatoes with green chiles, corn, black beans, and a spicy kick from jalapeño and chili spices. Perfect for a quick, healthy meal that warms you up.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
Soup Ingredients
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken
- 1 can (14.5 ounces) diced tomatoes with green chiles, undrained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 ounces) black beans, rinsed and drained
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.
- Add Spices: Add the ground cumin, chili powder, smoked paprika, and crushed red pepper flakes if using. Stir to coat the vegetables evenly with the spices.
- Combine and Simmer: Pour in the low-sodium chicken broth and bring to a boil. Add the shredded chicken, diced tomatoes with green chiles, corn kernels, and black beans. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, allowing flavors to meld.
- Finish Soup: Stir in the lime juice and chopped fresh cilantro. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Serve the soup hot, garnished with extra cilantro, lime wedges, avocado slices, or tortilla strips as desired.
Notes
- Use rotisserie chicken to save preparation time.
- For extra heat, leave the seeds in the jalapeño or add a dash of hot sauce.
- This soup freezes well for up to 2 months; cool completely before freezing.
- To make it vegetarian, substitute the chicken broth and chicken with vegetable broth and additional beans or tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 55 mg
