Description
A comforting and flavorful soup packed with tender chicken, vibrant veggies, and spices, perfect for chilly evenings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup corn (fresh, frozen, or canned)
- Fresh cilantro, for garnish
- Avocado slices and lime wedges, for serving
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Sauté onion, garlic, red bell pepper, and jalapeño until soft, about 5 minutes.
- Add the chicken and cook until opaque, about 5 minutes.
- Stir in diced tomatoes, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot, shred it with two forks, and return it to the soup.
- Serve hot, garnished with cilantro, avocado slices, and a squeeze of lime.
Notes
For a vegetarian version, substitute chicken with chickpeas or tofu. This soup can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican