Lorrie's Mexican Soup

Warm, hearty, and bursting with bold flavors, Lorrie's Mexican Soup is the ultimate comfort meal with a zesty twist. Featuring tender shredded chicken, a medley of vibrant vegetables like red and green bell peppers, spicy jalapeño, and sweet corn, this soup is a delightful balance of texture and taste. The rich broth is infused with smoky cumin, chili powder, paprika, and oregano, creating a robust base that's both comforting and lively. Black beans and diced tomatoes bring heartiness, while fresh cilantro and a squeeze of lime add a bright, fresh finish. Perfect for busy weeknights, this one-pot recipe is ready in under an hour and can be topped with diced avocado, shredded cheddar cheese, and crunchy tortilla chips for an irresistible Mexican-inspired experience. A satisfying and crowd-pleasing soup that’s as easy to make as it is flavorful!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 piece jalapeño, minced
• 14.5 ounces diced tomatoes (canned)
• 15 ounces black beans (canned), drained and rinsed
• 1.5 cups frozen corn
• 6 cups chicken broth
• 2 teaspoons cumin
• 1.5 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup cilantro, chopped
• 1 piece lime, cut into wedges
• 1 piece avocado, diced (optional)
• 0.5 cup shredded cheddar cheese (optional)
• 1 bag tortilla chips (optional)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear the chicken for 3 minutes on each side, or until lightly browned. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, garlic, red bell pepper, green bell pepper, and jalapeño. Sauté for 5-6 minutes until the vegetables are softened.

Step 4

Stir in the cumin, chili powder, paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.

Step 5

Add the canned diced tomatoes, black beans, frozen corn, and chicken broth. Stir to combine.

Step 6

Return the chicken breasts to the pot, submerging them in the liquid. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir.

Step 8

Taste and adjust the seasoning if needed. Simmer for another 5 minutes.

Step 9

Add chopped cilantro to the soup just before serving for freshness.

Step 10

Ladle the soup into bowls and serve with lime wedges on the side. Optionally, top with diced avocado, shredded cheddar cheese, and crushed tortilla chips for added flavor and texture.

Nutrition Facts

Serving size	(3819.7g)

Amount per serving	% Daily Value*
Calories	3226.0

Total Fat 139.1g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 355.8mg	0%
Sodium 8764.1mg	0%
Total Carbohydrate 326.0g	0%
Dietary Fiber 66.9g	0%
Total Sugars 39.3g
Protein 200.9g	0%

Vitamin D 15.5IU	0%
Calcium 1097.4mg	0%
Iron 26.2mg	0%
Potassium 6456.0mg	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: 37.3%

Protein: 23.9%

Carbs: 38.8%