Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, minced (optional)
- 1 red bell pepper, diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 can (14 oz) fire-roasted tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- Juice of 1 lime
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onions for 3–4 minutes until soft.
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Add garlic and jalapeño. Cook for another minute until fragrant.
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Stir in bell pepper, tomato paste, cumin, paprika, and oregano. Cook for 1–2 minutes.
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Pour in fire-roasted tomatoes and chicken broth. Bring to a simmer.
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Add shredded chicken, black beans, and corn. Simmer uncovered for 15–20 minutes.
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Season with salt, pepper, and lime juice. Stir in fresh cilantro.
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Serve hot with desired toppings.
Notes
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For vegetarian version, skip chicken and use veggie broth + extra beans.
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For extra heat, add chopped chipotle peppers in adobo.
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Add a handful of crushed tortilla chips into the soup while simmering for a thick, stew-like consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 290