If you're looking for a hearty and flavorful soup that will warm you up on a chilly day, then you should try this Mexican chicken soup recipe. This soup is full of bold flavors and spices that will awaken your taste buds. Plus, it's easy to make and can be customized to suit your preferences.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving (optional)
Start by heating the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set it aside.
Add the onion to the pot and cook until translucent, about 3 minutes. Add the garlic and cook for an additional minute. Stir in the diced tomatoes, green chilies, black beans, corn, chicken broth, chili powder, cumin, paprika, garlic powder, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
After 20 minutes, add the cooked chicken back to the pot and let it simmer for an additional 10 minutes, or until the chicken is cooked through. Serve the soup hot, garnished with fresh cilantro and a lime wedge.