Chicana Chicken Soup

Warm, hearty, and brimming with bold Southwestern flavors, Chicana Chicken Soup is a comforting one-pot meal perfect for any occasion. This vibrant chicken soup combines tender, shredded chicken thighs with fire-roasted tomatoes, earthy spices like cumin and smoked paprika, and fresh veggies such as bell peppers, corn, and russet potatoes for a satisfying medley of textures and flavors. A hint of jalapeño adds just the right amount of heat, while a squeeze of fresh lime juice brightens every bite. Ready in just an hour, this soup is a perfect combination of simplicity and depth, customizable with a garnish of fresh cilantro for an extra touch of freshness. Packed with protein, vegetables, and savory seasonings, Chicana Chicken Soup is a nutritious, soul-soothing dish you'll want to make again and again.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium jalapeño pepper, diced
• 15 ounces fire-roasted diced tomatoes (with juice)
• 6 cups chicken broth
• 1 large red bell pepper, diced
• 2 medium russet potatoes, peeled and cubed
• 1.5 cups corn kernels (fresh, frozen, or canned)
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons fresh lime juice
• 0.25 cup chopped fresh cilantro (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs lightly with salt and pepper, then sear them in the pot for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a plate.

Step 3

In the same pot, add the diced onion and jalapeño. Sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the fire-roasted diced tomatoes (including their juice) and cook for 2 minutes, stirring occasionally.

Step 6

Pour in the chicken broth and return the seared chicken thighs to the pot.

Step 7

Add the diced red bell pepper, cubed potatoes, corn kernels, ground cumin, oregano, chili powder, smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to combine.

Step 8

Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.

Step 9

Carefully remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.

Step 10

Add the fresh lime juice and adjust the seasoning with more salt and pepper, if needed.

Step 11

Serve hot, garnished with chopped fresh cilantro, if desired. Enjoy your Chicana Chicken Soup!

Nutrition Facts

Serving size	(3844.7g)

Amount per serving	% Daily Value*
Calories	2691.4

Total Fat 109.4g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 7214.4mg	0%
Total Carbohydrate 213.3g	0%
Dietary Fiber 33.2g	0%
Total Sugars 54.2g
Protein 226.4g	0%

Vitamin D 47.6IU	0%
Calcium 502.1mg	0%
Iron 23.3mg	0%
Potassium 7367.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 33.0%

Carbs: 31.1%