It’s officially cold and flu season and the temperatures are dropping so it’s hard to keep warm sometimes. Luckily this Mexican Chicken Soup is full of spice to keep you warm and keep your sinuses nice and clear! This is the perfect recipe to use if you have leftover chicken, you just shred it up and you are on your way to delicious soup!
2 tablespoons olive oil
1/2 Vidalia onion, diced
1 jalapeno, diced (keep the seeds for more spice)
4 garlic cloves, minced
4 cups chicken broth
28 oz diced tomatoes, undrained
16 oz black beans, drained
2 cups cooked and shredded chicken
16 oz corn, drained
2 tablespoons lime juice
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cumin
Avocado, shredded cheese, sour cream and crushed tortilla chips for serving (optional)
1) In a large Dutch oven or stockpot, heat olive oil over medium high heat to warm. Add the onion and jalapeño and sauté for 5 minutes until vegetables begin to soften.
2) Add the garlic and sauté for another minute.
3) Add chicken broth, tomatoes with juice, black beans, chicken, corn, lime juice, chili powder, cumin, paprika and salt and pepper. Mix well and allow to boil gently for 5-7 minutes. Add seasonings to taste.
4) Serve and add additional toppings as needed.