Hardy Mexican Chicken Soup
Cozy up to a bowl of *Hardy Mexican Chicken Soup*, a vibrant and flavorful dish loaded with wholesome ingredients and bold spices. This one-pot wonder combines tender shredded chicken, black beans, sweet corn, and a medley of colorful vegetables simmered in a zesty, chili-infused tomato broth. Fresh lime juice and cilantro add a bright, refreshing finish, while optional toppings like avocado, tortilla strips, or shredded cheese make every serving customizable and irresistibly satisfying. Ready in just under an hour, this hearty and healthy soup is perfect for meal prep, family dinners, or warming up on a chilly evening. Bursting with Tex-Mex flavors, it’s a delicious, gluten-free meal that’s as easy to make as it is to love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 large red bell pepper, diced
- 14.5 ounces canned diced tomatoes with green chilies (such as Rotel)
- 6 cups chicken broth
- 15 ounces black beans, drained and rinsed
- 1.5 cups corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear the chicken for 3-4 minutes per side, until lightly browned. Remove and set aside.
In the same pot, add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until softened and fragrant.
Stir in the ground cumin, chili powder, paprika, and a pinch of salt and pepper, cooking for 1 minute to toast the spices.
Add the canned diced tomatoes with green chilies, chicken broth, black beans, and corn kernels. Stir to combine.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the soup to a simmer and reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the lime juice and fresh cilantro, adjusting seasoning with additional salt and pepper to taste.
Serve the soup hot with optional toppings such as avocado slices, shredded cheese, sour cream, or tortilla strips.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 54.9 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6104 mg | 130% | |
*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.
