Warm spices, tender chicken and a big squeeze of lime: a light soup that still fills you up.
Prep15 min
Cook25 min
Total40 min
Serves6
LevelIntermediate
What makes it special
Ground cumin
Lime
Fresh cilantro
This soup is sunshine in a bowl. It's packed with chicken, beans and vegetables, seasoned with cumin and smoky paprika, and finished with fresh lime and cilantro. Light enough for lunch, hearty enough for dinner.
Why it's a regular at my house
Fast: about 40 minutes start to finish.
Healthy without trying: lean protein, fiber and plenty of vegetables.
Flexible: use leftover chicken, rotisserie chicken or cook it right in the broth.
Meal-prep friendly: the flavor gets better overnight.
My tips
Bloom the spices. Stir them into the softened vegetables for a minute before the liquid goes in. It wakes them up.
Don't skip the lime. It brightens the whole pot.
Build texture. Zucchini, bell pepper or diced potato all fit right in.
Deepen the broth with a spoonful of tomato paste if it tastes thin.
Topping ideas
Avocado, shredded cheese, sour cream, crispy tortilla strips, sliced jalapeño and extra cilantro. Toppings make it feel like a fiesta.
Variations
Creamy: stir in cream, coconut milk or a little cream cheese.
Smoky: add a chopped chipotle in adobo.
Lower-carb: skip the beans and corn and add cauliflower rice.
Storing
It keeps for 4 to 5 days in the fridge and 3 months in the freezer. Add toppings fresh after reheating.
A bright, hearty Mexican-style chicken soup with shredded chicken, black beans, corn, tomatoes and warm spices, finished with lime and cilantro.
Soups & Stews Intermediate Mexican
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Ingredients 18 items
Tap to check off as you go
Soup Base
Finishing
Instructions 7 steps
1
Warm the olive oil in a large pot. Add the onion, carrots, celery and jalapeño and cook until softened.
2
Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt and pepper and cook until fragrant.
3
Add the diced tomatoes and chicken broth.
4
Bring to a boil, then simmer for 15 minutes.
5
Add the shredded chicken, corn and black beans and simmer 10 minutes more.
6
Stir in the lime juice and cilantro and adjust the seasoning.
7
Ladle into bowls and add avocado, cheese or tortilla strips.
Nutrition per serving
Calories
260
Protein
22g
Carbs
28g
Fat
8g
Sugar
6g
Fiber
7g
Sodium
780mg
Questions, answered
Can I use rotisserie chicken?
Yes, it's my favorite shortcut. Add the shredded meat with the beans and corn.
How do I make it milder?
Leave out the jalapeño and use a little less chili powder.
Can I make it in a slow cooker?
Add everything except the lime, cilantro and toppings and cook on low for 6 to 7 hours.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
