Jalapeño Lime Chicken Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
6 cups chicken broth
1 can 14.5 ounces diced tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 lime, juiced
1 cup corn kernels fresh, frozen, or canned
1 can 15 ounces black beans, drained and rinsed
cup fresh cilantro, chopped
1 avocado, diced for garnish
Lime wedges for serving
Tortilla strips or crushed tortilla chips optional
Directions:
Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño, and sauté for 3-4 minutes until softened and fragrant.
Cook Chicken: Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes. Stir in the ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
Simmer: Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld together.
Add Corn and Beans: Add the corn kernels and black beans, stirring to combine. Let the soup simmer for another 5 minutes.
Finish with Lime and Cilantro: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with diced avocado, additional cilantro, and a lime wedge. Add tortilla strips or crushed tortilla chips if desired.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
Kcal: 250 kcal per serving Servings: 6 servings
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