Mexican Chicken and Bell Pepper Soup
Warm your soul with this vibrant and hearty Mexican Chicken and Bell Pepper Soup, a comforting dish brimming with bold, zesty flavors! Tender shredded chicken, a medley of red and green bell peppers, and sweet bursts of corn are simmered to perfection in a savory, spiced broth infused with cumin, chili powder, and smoky paprika. Fresh lime juice and chopped cilantro add a bright, fresh finish to this satisfying soup that’s as nourishing as it is flavorful. Ready in just 50 minutes, this one-pot recipe is perfect for busy weeknights or meal prep, serving up to six with ease. Garnish with lime wedges or a dollop of sour cream for an irresistible bowl of vibrant Mexican flair.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 pieces yellow onion, chopped
- 2 pieces red bell peppers, chopped
- 1 pieces green bell pepper, chopped
- 4 pieces garlic cloves, minced
- 15 ounces diced tomatoes, canned (with juice)
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and cook for 3-4 minutes, or until softened.
Add the red and green bell peppers along with the minced garlic, and sauté for another 2-3 minutes until fragrant.
Pour in the canned diced tomatoes (with their juice) and the chicken broth. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the corn kernels and let the soup simmer for an additional 5 minutes.
Add the lime juice and freshly chopped cilantro. Stir well, taste, and adjust the seasoning if needed.
Serve hot, optionally garnished with extra cilantro, lime wedges, or a dollop of sour cream.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 728 mg | 15% | |
*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.
