Chicken And Black Bean Soup

This Chicken and Black Bean Soup is a hearty, flavorful, and comforting dish that’s perfect for any time of the year. Combining tender chicken, protein-packed black beans, and a medley of vibrant vegetables, this soup is both satisfying and nutritious. The addition of spices like cumin and smoked paprika adds depth and warmth, while fresh cilantro and lime juice brighten the flavors, creating a perfect balance of savory and zesty notes. Quick to prepare and versatile, this soup can be easily adapted to suit your taste, making it a great choice for a wholesome weeknight meal or a make-ahead option for busy days.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups cooked, shredded chicken (such as rotisserie chicken)
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: sour cream, shredded cheese, avocado slices, tortilla chips

Instructions:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4-5 minutes. Add garlic, red and green bell peppers, and cook for an additional 2-3 minutes, until the peppers begin to soften.
2. Add the Spices: Stir in the cumin, smoked paprika, chili powder, black pepper, and salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
3. Simmer the Soup: Add the chicken broth, diced tomatoes, and black beans to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
4. Add Chicken and Corn: Stir in the shredded chicken and corn. Continue to simmer for another 5 minutes, until the soup is heated through.
5. Finish with Fresh Ingredients: Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
6. Serve: Ladle the soup into bowls and garnish with your choice of toppings like sour cream, shredded cheese, avocado slices, or tortilla chips. Enjoy!

This soup can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.