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High Protein Mexican Chicken Soup - Comforting, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped (optional for mild heat)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn kernels, rinsed if canned
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped (plus more for topping)

Method
 

  1. Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion and a pinch of salt, and cook 3–4 minutes until softened. Stir in garlic and jalapeño and cook 30–60 seconds until fragrant.
  2. Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 20–30 seconds to lightly toast the spices. This deepens the flavor and reduces any raw spice taste.
  3. Add liquids and tomatoes. Pour in the chicken broth, fire-roasted tomatoes, and green chiles. Stir to combine and bring to a gentle boil.
  4. Cook the chicken. Nestle the chicken breasts into the pot, reduce to a simmer, cover, and cook 12–16 minutes, or until the chicken reaches 165°F and is cooked through. Time varies with thickness.
  5. Shred the chicken. Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  6. Add beans and corn. Stir in black beans and corn. Simmer uncovered for 5–8 minutes to warm through and let the flavors meld.
  7. Finish with lime and cilantro. Turn off the heat. Stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, and lime as needed.
  8. Serve and garnish. Ladle into bowls and top with your favorites: a spoonful of Greek yogurt for extra protein, avocado for healthy fats, fresh cilantro, a squeeze of lime, and a few baked tortilla strips for crunch.