Description
Warm up with this flavorful Mexican Chicken Soup! Packed with tender chicken, vegetables, and bold spices, it’s perfect for a healthy and comforting meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 boneless, skinless chicken breasts or thighs (cooked and shredded)
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Optional Toppings
- Sliced avocado
- Tortilla strips
- Crumbled queso fresco or shredded cheddar
- Sour cream
- Sliced jalapeños
Instructions
Cook the Chicken:
Boil chicken in salted water for 10-12 minutes, or until fully cooked. Shred using two forks and set aside.
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until fragrant.
Add Seasonings:
Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Build the Soup:
Add diced tomatoes and chicken broth. Stir well, then bring to a gentle boil.
Simmer Vegetables:
Add zucchini, corn, and black beans. Reduce heat and simmer for 10-15 minutes until vegetables are tender.
Add Chicken and Final Touches:
Stir in shredded chicken, lime juice, and fresh cilantro. Let warm for 5 minutes.
Serve:
Ladle into bowls and garnish with your favorite toppings. Enjoy warm!
Notes
For a smoky flavor, add chopped chipotle peppers in adobo sauce.
Leftovers can be refrigerated in an airtight container for up to 3 days.