Mexican-Style Chicken Soup
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 1 hours
Ingredients
- 4 cups Vital Choice organic chicken (or beef) bone broth
- 2 cups water
- 1 pound cooked, shredded chicken breast
- 1/2 cup corn kernels, fresh or frozen
- 1 can Cannelini or Pinto beans (15 ounces), rinsed and drained
- 2 cans diced tomatoes (15 ounces each)
- 1 tablespoon Vital Choice organic extra virgin olive oil
- 1 large red onion, diced
- 1 large bell pepper (red, orange, or yellow), sliced into strips
- 1 teaspoon ground cumin
- 1 teaspoon paprika (preferably smoked)
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ cup lime juice
- ½ tsp ground black pepper
- Salt to taste
- 1 jalapeño pepper, finely chopped (optional)
- 1 teaspoon Tabasco sauce or hot salsa (optional)
Instructions
- Place a large pot over medium heat. Add the olive oil, onions, bell pepper and jalapeños; cook until just tender.
- Add chicken (or beef) broth, water and tomatoes; reduce to a simmer and cook for 15 minutes.
- Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder, oregano and lime juice.
- Add salt to taste and hot sauce or salsa for extra spice.
- Cover and simmer for 20 to 30 minutes, stirring occasionally.
- Garnish with avocado, cilantro, cheddar cheese or sour cream as desired, and serve with tortilla chips.