South of the Border Chicken Soup
Warm up your taste buds with a comforting bowl of South of the Border Chicken Soup, a vibrant medley of bold spices, tender shredded chicken, and hearty ingredients like black beans, corn, and red bell peppers. Infused with the smoky depth of paprika and chili powder, each spoonful delivers the zesty kick of fresh lime juice and jalapeño, balanced by the savory richness of chicken broth. This simple, one-pot soup is ready in just 45 minutes, making it a perfect weeknight dinner or meal prep option. Top it off with crunchy tortilla chips, creamy avocado, melty cheddar cheese, and a dollop of tangy sour cream for the ultimate Tex-Mex-inspired experience! Perfect for those craving a quick and delicious southwestern-inspired dish.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, diced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 6 cups chicken broth
- 2 tablespoons lime juice, freshly squeezed
- 1 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tortilla chips, for serving
- 0.5 cup shredded cheddar cheese, for topping
- 0.25 cup sour cream, for topping
- 1 avocado, diced, for topping
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, garlic, jalapeño, and red bell pepper. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the cumin, chili powder, and smoked paprika, and cook for 1 additional minute to toast the spices.
Add the chicken breasts to the pot, along with the chicken broth and canned diced tomatoes (with their juices). Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Stir in the black beans, corn, lime juice, cilantro, salt, and black pepper. Simmer for an additional 5 minutes to heat through and blend the flavors.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with tortilla chips, shredded cheddar cheese, sour cream, and diced avocado as desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.1 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1029 mg | 22% | |
*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.
