Ingredients and Weight:
- boneless, skinless chicken breasts: 1 pound
- onion, chopped: 1 medium
- garlic, minced: 3 cloves
- green bell pepper, chopped: 1/2
- red bell pepper, chopped: 1/2
- can (15 ounces) diced tomatoes, not drained: 1
- chicken broth: 4 cups
- frozen corn, thawed: 1 cup
- black beans, drained and rinsed: 1 can (15 ounces)
- ground cumin: 1 tablespoon
- ground coriander: 1 teaspoon
- smoked paprika: 1 teaspoon
- salt and pepper to taste
- tortilla strips, for serving: as needed
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Season chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add chicken and cook until golden brown on all sides. Transfer to a plate and set aside.
- Add onion, garlic, green bell pepper, and red bell pepper to the pot. Cook, stirring occasionally, until softened about 5 minutes.
- Stir in tomatoes, chicken broth, corn, black beans, cumin, coriander, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Shred chicken and return to the pot. Cook for an additional 5 minutes, or until heated through.
- Ladle soup into bowls and top with tortilla strips.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Cholesterol: 60 milligrams
- Sodium: 800 milligrams
- Carbohydrates: 25 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and flavorful with a hint of spice
- Comforting and satisfying
- Packed with protein, fiber, and vegetables
- Easy to prepare and perfect for a quick and easy meal
User Comments:
- "This soup is absolutely delicious! It's so flavorful and comforting."
- "I love the combination of chicken, vegetables, and spices. It's the perfect soup for a cold winter day."
- "I've made this soup several times and it's always a hit with my family."
- "It's so easy to make and the leftovers are even better the next day."
- "I highly recommend this soup to anyone who loves Mexican food or hearty and comforting soups."
Special Precautions and Tips:
- If you don't have boneless, skinless chicken breasts, you can use bone-in chicken breasts. Just be sure to remove the bones before shredding.
- You can use any type of beans you like in this soup. Kidney beans or pinto beans would also be a good choice.
- If you don't want to use smoked paprika, you can substitute regular paprika.
- Serve soup with shredded cheese, sour cream, or avocado for added flavor and texture.
