Mexican Chicken and Vegetable Soup Homemade Gourmet
Dive into a bowl of comfort and vibrant flavors with this homemade gourmet Mexican Chicken and Vegetable Soup. Packed with tender shredded chicken, fresh vegetables like zucchini, bell peppers, and carrots, plus hearty black beans and sweet corn, this dish is a wholesome celebration of Mexican-inspired cuisine. Infused with aromatic spices such as cumin, chili powder, and paprika, and finished with a splash of zesty lime juice, this soup is both nourishing and tantalizingly flavorful. Perfect for weeknight dinners or meal prep, it comes together in under an hour and can be served with optional toppings like tortilla chips, avocado slices, or a dollop of creamy sour cream. Whether you're looking for a cozy soup to stave off the cold or a fresh, light meal with a gourmet twist, this recipe delivers every time!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 4 medium tomatoes, diced
- 1 cup cooked corn kernels
- 6 cups chicken broth
- 1 15-ounce can canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
- 1 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until browned. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, diced zucchini, and red bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the diced tomatoes, chicken broth, ground cumin, chili powder, paprika, oregano, and a pinch of salt and black pepper. Bring the mixture to a boil.
Reduce the heat to low and return the chicken breasts to the pot. Cover and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the cooked corn, black beans, lime juice, and half the chopped cilantro. Simmer for another 5 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Serve hot, garnished with the remaining cilantro. Optionally, serve with tortilla chips, avocado slices, or a dollop of sour cream for extra flavor.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 6989 mg | 304% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 47.9 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5794 mg | 123% | |
*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.
