Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 large onion, finely diced
- 1 bell pepper, chopped (any color)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 can (28 ounces) crushed or diced tomatoes
- 4 cups high-quality chicken broth
- 1 cup heavy cream (or 4 ounces of cream cheese)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, sautéing for about 5 minutes until they become soft and translucent.
- Add the minced garlic and cook for another minute until you can smell the fragrance.
- Stir in the chili powder, cumin, and smoked paprika. Coating the vegetables in spices helps wake up the flavors.
- Pour in the chicken broth and the canned tomatoes. Add the raw chicken breasts directly into the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the chicken is fully cooked and easy to shred.
- Remove the chicken from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces.
- Return the shredded chicken to the pot. Add the black beans and corn.
- Pour in the heavy cream and lime juice. Stir well and let the soup simmer for another 5 minutes to thicken slightly.
- Turn off the heat and stir in the fresh cilantro. Taste and add salt or pepper if needed.
- Ladle the hot soup into bowls and serve with your favorite toppings.
- Cook Time: 40 minutes