Super Easy and Delicious Fiesta Chicken Soup
Dive into a bowl of comfort and flavor with this **Super Easy and Delicious Fiesta Chicken Soup**, the perfect one-pot meal that’s bursting with southwestern flair! Featuring tender shredded chicken, hearty black beans, sweet corn, and spicy canned diced tomatoes with green chilies, this soup is loaded with vibrant ingredients and warm, smoky spices like chili powder and cumin. It all comes together in just 40 minutes, making it an ideal choice for busy weeknights or cozy weekends. Garnish with fresh cilantro, crispy tortilla chips, gooey melted cheese, and a squeeze of lime for zesty freshness, and you’ll have a crowd-pleasing dish that’s both wholesome and satisfying. Perfect for family dinners or casual entertaining, this fiesta-inspired chicken soup is a flavorful feast you’ll return to again and again.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 14.5 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 6 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 whole lime wedges (for serving)
- 2 cups tortilla chips (for serving)
- 1 cup shredded cheese (e.g., cheddar or Monterey Jack, for topping)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chicken breasts to the pot and sear for about 3-4 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and diced bell pepper, and cook for another 2 minutes.
Stir in the canned diced tomatoes with green chilies, black beans, frozen corn, and chicken broth.
Add the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot. Let the soup come to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Taste the soup and adjust seasoning if needed. Stir in the chopped cilantro, if using.
Serve hot with lime wedges, tortilla chips, and shredded cheese as toppings.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7714 mg | 335% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 16.2 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1232 mg | 95% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3252 mg | 69% | |
*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.
