Spicy Chicken and Vegetable Soup Recipe

If you're looking for a delicious, hearty soup with a kick, this spicy chicken and vegetable soup recipe is perfect for you. It's packed with flavor and loaded with nutritious ingredients, making it both satisfying and healthy. Plus, it's easy to prepare and can be customized to your liking.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the carrots, celery, onion, garlic, and jalapeño to the pot and cook until softened, about 5 minutes.
3. Add the cumin, smoked paprika, oregano, salt, and black pepper to the pot and stir to combine.
4. Add the chicken broth, diced tomatoes, black beans, and frozen corn to the pot and bring to a simmer.
5. Return the chicken to the pot and simmer for 20-25 minutes, until the vegetables are tender and the chicken is cooked through.
6. Stir in the cilantro and serve hot with lime wedges on the side.

This spicy chicken and vegetable soup recipe is perfect for cold winter nights or anytime you need a comforting and flavorful meal. It's also a great way to use up leftover chicken and vegetables from the fridge. Make a big batch and enjoy it all week long!