Tex Mex Chicken Soup
Warm up with a bowl of hearty and flavorful Tex Mex Chicken Soup, a comforting one-pot wonder bursting with bold spices and wholesome ingredients. This recipe combines tender shredded chicken, black beans, sweet corn, and fire-roasted tomatoes in a zesty broth infused with smoked paprika, cumin, and chili powder. Perfectly balanced with a touch of heat from optional jalapeño and a fresh squeeze of lime, this soup is the ultimate crowd-pleaser for weeknight dinners or casual gatherings. Serve it with crunchy tortilla chips and a sprinkle of fresh cilantro for the full Tex-Mex experience. With easy prep and just 30 minutes of cooking time, this nourishing soup is perfect for when you’re craving something quick, healthy, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 1 small, diced (optional for spice) jalapeño
- 1 pound, boneless and skinless chicken breast
- 14.5 ounces, with juice canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 1 cup frozen corn
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 sliced into wedges lime
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 2 cups, crumbled (optional for serving) tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced bell pepper, and optional jalapeño. Cook for an additional 2-3 minutes.
Season the chicken breast with a pinch of salt and pepper, then add it to the pot.
Pour in the chicken broth and canned diced tomatoes with their juice.
Add the black beans and frozen corn to the pot.
Stir in the cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breast from the pot and shred it using two forks.
Return the shredded chicken to the soup and stir to combine.
Taste and adjust seasonings as needed.
Serve the soup hot with a squeeze of fresh lime juice and garnish with chopped cilantro, if desired.
Top with crumbled tortilla chips for added crunch, and enjoy!
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 9758 mg | 424% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 31.2 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 6246 mg | 133% | |
*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.
