Southwest Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 6 cup chicken broth
- 2 cup cooked chicken shredded
- 1 can diced tomatoes with green chilies 14.5 oz
- 1 can black beans 15 oz, drained and rinsed
- 1 cup frozen corn
- salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and red bell pepper to the pot and sauté until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, chili powder, and paprika, and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded cooked chicken, diced tomatoes with green chilies, black beans, and corn to the pot.
- Season the soup with salt and pepper to taste, then reduce the heat to low and simmer for 20 minutes.
- Stir in the chopped cilantro just before serving.
- Let the soup rest for 5 minutes before serving.
- Serve the soup hot with lime wedges on the side.
Notes
For extra flavor, consider adding toppings such as avocado slices, shredded cheese, or tortilla strips. Using fresh chicken broth will enhance the overall taste of the soup, and you can adjust the spice level by adding more or less chili powder according to your preference. Remember, letting the soup sit for a few minutes after cooking allows the flavors to meld together beautifully.
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