Mexican Chicken Soup
A warm, comforting soup that combines tender chicken, hearty vegetables, and a delightful medley of spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken thighs or breasts (chopped) Using thighs enhances flavor and juiciness.
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 piece red bell pepper (chopped)
- 4 cups chicken broth Vegetable or bone broth can also be used.
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup sweet corn kernels (canned or fresh)
- 1 cup cooked beans (black or pinto)
- 2 tablespoons fresh lime juice Add for a tangy kick.
- 1/4 cup fresh cilantro (chopped, for garnish) Can be adjusted for taste.
- to taste Salt and pepper
Instructions
Preparation
- Prepare all ingredients; chop chicken, dice onion, mince garlic, and chop red bell pepper.
- Heat olive oil in a large pot over medium heat.
Cooking
- Add chicken pieces to the pot and cook for about 5 to 7 minutes until golden brown.
- Remove chicken from the pot and set aside.
- In the same pot, add diced onion, minced garlic, and chopped red bell pepper. Sauté for about 3 minutes until tender.
- Pour in chicken broth and sprinkle ground cumin and smoked paprika. Bring to a gentle simmer for 20 to 25 minutes.
- Return the cooked chicken to the pot. Add corn kernels and cooked beans, then simmer for an additional 10 minutes.
- Season with salt and pepper to taste, then stir in lime juice.
Serving
- Dish out the soup and garnish with plenty of chopped cilantro.
Notes
Soup can be customized with various vegetables or made vegetarian by using tofu or more beans. Store in the refrigerator for up to 4 days or freeze for up to 3 months.