Name: Spicy Mexican Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 حصص
Cuisine: International
Ingredients: 300 g Chicken breasts; 2 tbsp Olive oil; 1 piece Yellow onion; 3 clove Garlic; 2 piece Tomatoes; 1 tbsp Tomato paste; 1 cup Cooked black beans; 1 cup Sweet yellow corn; 4 cup Chicken broth; 1 tsp Ground cumin; 1 tsp Smoked paprika; 0.5 tsp Dried oregano; 1 tsp Salt; 0.5 tsp Ground black pepper; 1 tbsp Lime juice; 0.25 cup Fresh cilantro

Instructions

Sautéing Onion and Garlic

Heat the olive oil in a deep pot over medium heat, then add the chopped onion and sauté until softened. Add the minced garlic and stir for half a minute until fragrant. · 3 min
Cooking Chicken and Spices

Add the chicken cubes along with the cumin, smoked paprika, oregano, salt, and black pepper. Stir the chicken well until it completely changes color. · 5 min
Adding the Tomatoes

Add the tomato paste and diced fresh tomatoes, and stir the ingredients together for two minutes until the sauce thickens slightly. · 2 min
Simmering the Soup

Pour the chicken broth over the mixture and bring it to a boil. Then reduce the heat to low, cover the pot, and let it simmer for fifteen minutes. · 15 min
Adding Beans, Corn, and Citrus

Add the black beans, sweet corn, and lime juice, then let the soup simmer on low heat for an additional five minutes so all the flavors meld together. · 5 min
Serving

Ladle the soup into serving bowls, garnish with chopped fresh cilantro, and serve hot alongside toasted tortilla chips.

Nutrition / serving

285

cal

protein g

26.5

carbs g

fat g

Chef's tips

You can garnish the dish with avocado slices, a sprinkle of cheddar cheese, and a handful of oven-toasted tortilla strips to give the soup a rich, crispy texture.