If you're in the mood for a hearty and flavorful soup, this Mexican chicken and vegetable soup is the perfect dish to warm you up on a chilly day. Loaded with protein and fresh veggies, it's a healthy and satisfying meal that is easy to make.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
In a large pot or Dutch oven, sauté the diced chicken breasts, onions, garlic, and jalapeño pepper until the chicken is cooked through and the onions are translucent.
Add the chopped red and green bell peppers, zucchini, black beans, and diced tomatoes to the pot. Pour in the chicken broth and add the chili powder and cumin. Stir everything together until well combined.
Reduce the heat and let the soup simmer for 20 minutes until the vegetables are tender and the flavors have melded together.
Remove the pot from the heat and stir in the chopped cilantro. Season with salt and pepper to taste.
Ladle the soup into bowls and serve with a lime wedge on the side for squeezing over the top. Enjoy!