Chicken Fiesta Soup
Bursting with bold flavors and vibrant colors, Chicken Fiesta Soup is the ultimate one-pot meal that transforms simple pantry staples into a bowl of pure comfort and joy. This hearty and wholesome soup combines tender chunks of seasoned chicken, fire-roasted diced tomatoes, sweet corn, protein-packed black beans, and a zesty blend of spices like cumin, chili powder, and paprika—all simmered together in a savory chicken broth. Fresh bell peppers, onion, and garlic add aromatic depth, while lime wedges and cilantro bring a refreshing finish. Ready in just 45 minutes, this easy chicken soup recipe is perfect for busy weeknights, meal prep, or feeding a crowd. Top it off with crunchy tortilla chips for an irresistible Tex-Mex twist, and savor every spoonful of this satisfying chicken fiesta!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 15 ounces diced tomatoes (with juice)
- 15 ounces black beans (drained and rinsed)
- 1 cup frozen corn kernels
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro (chopped, for garnish)
- 1 whole lime (cut into wedges, for serving)
- 1 cup tortilla chips (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Add the chicken to the pot and cook for 5-7 minutes until lightly browned and mostly cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced red and green bell peppers, and cook for another 3 minutes until fragrant.
Pour in the diced tomatoes (with their juice), black beans, frozen corn, and chicken broth.
Return the cooked chicken to the pot.
Stir in the ground cumin, chili powder, paprika, dried oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
Taste the soup and adjust seasonings as needed.
Serve the soup hot, garnished with freshly chopped cilantro, lime wedges, and optional tortilla chips for extra crunch.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
