Tomato based soup filled with shredded chicken, black beans, corn, and a hint of refreshing lime. This Tex-Mex Chicken Soup is simple to make and cozy enough to chase off the winter cold.
Happy December!
I’m soo excited for the start of December. We have so many things planned in the weeks to come. Holiday parties, Cirque du Soleil’s Volta, Candytopia, and maybe even the Dickens Fair. For the most part, my weekends are booked from here on out and I’m so ready for it. What do you have planned for the rest of your year?
It actually feels like December with all the rain that we’ve been having along with the chilly gusts of winds. And I’m enjoying every moment. I don’t necessarily love being outside with strong gusts of wind and heavy rain, especially if I’m heading to work. However, I love watching the rain from inside where it’s warm and cozy, and listening to the sound of rain is soothing.
Since it’s so cold lately, we have to talk about soups. Like this Tex-Mex Chicken Soup. There’s nothing better than warm comforting soup to make my day better. Otherwise, all I’ll want to do is stay in bed and snuggle under layers of blankets.
To cook the chicken breast, add vegetable oil to a medium sized skillet. Once the vegetable oil has heated, add the chicken breast and let it cook for about a minute before flipping it to the other side. Let the chicken cook for another minute before covering the skillet and lowering the heat. Cook the chicken for 10 minutes. Then turn off the heat but leave the skillet covered for an additional 10 minutes. Remove the lid. The chicken should be fully cooked and tender.
In a large pot, add chicken broth and allow it to come to a boil. Add corn kernels, diced tomato, black beans, chopped onions, minced garlic, chopped red or orange bell pepper, chopped chipotle pepper, chili powder, ground cumin, and salt. Cook all the ingredients together for about 20-30 minutes until they become tender.
Once the soup is ready to be served, add shredded chicken, and stir to incorporate the chicken.
Squeeze lime juice into the soup, and stir to combine.
Serve the Tex-Mex Chicken Soup topped with sour cream and finely chopped cilantro or micro greens.
Enjoy!
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs
- 4 cups chicken broth
- 1 - 15 ounce can black beans
- 1 - 14.5 ounce can diced tomatoes
- 1 cup chopped onions
- 1 cup chopped red or orange bell peppers
- 1 cup corn kernels
- 1-2 chipotle peppers in adobo sauce
- 2 garlic cloved, minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ¾ teaspoons salt, more to taste
- 2 tablespoons lime juice
- Sour cream
- Cilantro
- Microgreens
- To cook the chicken breast, add vegetable oil to a medium sized skillet. Once the vegetable oil has heated, add the chicken breast and let it cook for about a minute before flipping it to the other side. Let the chicken cook for another minute before covering the skillet and lowering the heat. Cook the chicken for 10 minutes. Then turn off the heat but leave the skillet covered for an additional 10 minutes. Remove the lid. The chicken should be fully cooked and tender.
- In a large pot, add chicken broth and allow it to come to a boil. Add corn kernels, diced tomato, black beans, chopped onions, minced garlic, chopped red or orange bell pepper, chopped chipotle pepper, chili powder, ground cumin, and salt. Cook all the ingredients together for about 20-30 minutes until they become tender.
- Once the soup is ready to be served, add shredded chicken, and stir to incorporate the chicken.
- Squeeze lime juice into the soup, and stir to combine.
- Serve the Tex-Mex Chicken Soup topped with sour cream and finely chopped cilantro.
Wow looks so good! Can’t wait to try it at home xx
This soup looks perfect for bone chilling, damp days.
The looks delicious and so wholesome – thanks for sharing: I’ll be sure to try making this one
I’m going to try this, thank you
great for our colder weather that is here