Mexican Chicken and Bell Pepper Soup

Warm your soul with this vibrant and hearty Mexican Chicken and Bell Pepper Soup, a comforting dish brimming with bold, zesty flavors! Tender shredded chicken, a medley of red and green bell peppers, and sweet bursts of corn are simmered to perfection in a savory, spiced broth infused with cumin, chili powder, and smoky paprika. Fresh lime juice and chopped cilantro add a bright, fresh finish to this satisfying soup that’s as nourishing as it is flavorful. Ready in just 50 minutes, this one-pot recipe is perfect for busy weeknights or meal prep, serving up to six with ease. Garnish with lime wedges or a dollop of sour cream for an irresistible bowl of vibrant Mexican flair.

Nutriscore Rating: 73/100

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 pieces yellow onion, chopped
• 2 pieces red bell peppers, chopped
• 1 pieces green bell pepper, chopped
• 4 pieces garlic cloves, minced
• 15 ounces diced tomatoes, canned (with juice)
• 6 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Season the chicken breasts with a pinch of salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove chicken from the pot and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and cook for 3-4 minutes, or until softened.

Step 4

Add the red and green bell peppers along with the minced garlic, and sauté for another 2-3 minutes until fragrant.

Step 5

Pour in the canned diced tomatoes (with their juice) and the chicken broth. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.

Step 6

Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked and tender.

Step 7

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

Step 8

Stir in the corn kernels and let the soup simmer for an additional 5 minutes.

Step 9

Add the lime juice and freshly chopped cilantro. Stir well, taste, and adjust the seasoning if needed.

Step 10

Serve hot, optionally garnished with extra cilantro, lime wedges, or a dollop of sour cream.

Nutrition Facts

Serving size	(3160.5g)

Amount per serving	% Daily Value*
Calories	1436.8

Total Fat 46.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 6835.9mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 26.0g	0%
Total Sugars 53.2g
Protein 147.0g	0%

Vitamin D 17.4IU	0%
Calcium 389.9mg	0%
Iron 16.1mg	0%
Potassium 4873.4mg	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: 28.3%

Protein: 39.8%

Carbs: 31.9%