Southwest Chicken Soup

🥄 Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, (diced into small bite-sized chunks)
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• ½ medium onion, (diced)
• 1 green bell pepper, (diced)
• 2 cloves garlic, (minced)
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, (drained and rinsed)
• 1 (15-ounce) can yellow corn, (drained and rinsed)
• 2 ½ cups chicken broth
• 1 cup easy enchilada sauce
• 2 chipotle peppers in adobo sauce, (minced)
• 2 teaspoons ancho chili powder
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 bay leaf
• 2 tablespoons lime juice ((about 1 lime))
• 2 tablespoons chopped cilantro (plus more for garnish)
• Optional garnishes: shredded cheese, sour cream, tortilla strips, diced avocado, lime wedges

👨‍🍳 Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes until onions and peppers begin to soften.

3. 3

   Add chicken and season with salt and pepper. Cook, stirring occasionally, for 10 minutes.

4. 4

   Add diced tomatoes, black beans, yellow corn, chicken broth, enchilada sauce, chipotle peppers in adobo sauce, paprika, ground coriander, and bay leaf. Stir to combine.

5. 5

   Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.

6. 6

   Add in chopped cilantro and the juice of 1 lime. Stir together, give it a taste, and add more salt if necessary.

7. 7

   Serve in bowls topped with a dollop of sour cream, some cilantro sprigs, tortilla strips, and a lime wedge.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.