Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs (907 g)
- Black beans, canned and drained: 2 (15 oz) cans (425 g)
- Onion, chopped: 1 medium (100 g)
- Red bell pepper, chopped: 1 medium (150 g)
- Garlic, minced: 3 cloves (6 g)
- Cumin, ground: 1 tbsp (5 g)
- Chili powder, ground: 1 tbsp (5 g)
- Smoked paprika, ground: 1 tbsp (5 g)
- Chicken broth: 8 cups (1.9 L)
- Corn, canned and drained: 2 (15 oz) cans (425 g)
- Green chilies, canned (mild or diced): 1 (4 oz) can (113 g)
- Lime juice: 1/4 cup (60 ml)
- Salt and black pepper: to taste
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, season chicken breasts with salt and pepper. Cook until browned on all sides.
- Remove chicken from the pot and set aside. Add onion, bell pepper, and garlic to the same pot and sauté until softened.
- Stir in cumin, chili powder, and paprika. Cook for 1 minute, or until fragrant.
- Add chicken broth, chicken breasts, black beans, corn, and green chilies. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred using two forks.
- Add shredded chicken back to the soup along with lime juice. Season with additional salt and pepper to taste.
Nutritional Information (per serving):
- Calories: 300
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 60 mg
- Sodium: 700 mg
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
Dish Characteristics:
- Comforting and hearty
- Savory and flavorful
- Mildly spicy
- Packed with protein and fiber
User Comments:
- "This soup is so delicious and easy to make. It's perfect for a quick and easy meal." - Sarah
- "I love the combination of flavors in this soup. It's the perfect blend of sweet, savory, and spicy." - John
- "This soup is a great way to warm up on a cold night. It's also a great way to use up leftover chicken." - Mary
Special Precautions and Tips:
- If you don't have smoked paprika, you can use regular paprika instead.
- To make the soup spicier, add more chili powder or green chilies.
- Serve the soup with warm tortillas or cornbread for dipping.
