Guadalajara Soup
Warm, vibrant, and packed with bold flavors, this Guadalajara Soup is the perfect comfort food with a Mexican-inspired twist. Featuring tender shredded chicken, hearty black beans, sweet corn, and a fragrant medley of spices like smoked paprika and cumin, this soup strikes the perfect balance of smoky, zesty, and savory. Brightened with fresh lime juice and garnished with creamy avocado, crisp tortilla chips, and crumbled queso fresco, it’s a feast for both the senses and the soul. Ready in just 45 minutes, this one-pot recipe is easy to make, crowd-pleasing, and ideal for weeknight dinners or cozy gatherings. Don't forget the fresh cilantro for that final pop of freshness in every spoonful!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 chopped (seeds removed for less heat, optional) jalapeño
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can, rinsed and drained black beans
- 1 cup (fresh, frozen, or canned) corn kernels
- 1 zested and juiced lime
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cup (for garnish) tortilla chips
- 1 sliced (for garnish) avocado
- 0.25 cup, crumbled (for garnish, optional) queso fresco
Instructions
Heat olive oil in a large pot over medium heat.
Season chicken breasts with salt and black pepper, then sear them in the pot for 2-3 minutes on each side until lightly browned. Remove and set aside.
In the same pot, add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic and chopped jalapeño, cooking for an additional minute until fragrant.
Pour in chicken broth and diced tomatoes, stirring to combine.
Add black beans, corn kernels, cumin, smoked paprika, oregano, lime zest, lime juice, and any remaining salt and pepper. Stir well.
Return the chicken breasts to the pot and bring the soup to a gentle boil.
Lower the heat to a simmer, cover, and cook for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.
Taste and adjust seasoning if needed.
Serve hot, garnishing each bowl with fresh cilantro, tortilla chips, avocado slices, and crumbled queso fresco.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 8157 mg | 355% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 33.0 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2992 mg | 64% | |
*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.
