Napa Dave's Mexican Chicken Soup

Warm up with a bowl of *Napa Dave's Mexican Chicken Soup*, a hearty, flavor-packed dish that’s perfect for any day of the week. Tender, seared chicken thighs are simmered with a vibrant medley of bell peppers, carrots, black beans, and corn in a spiced tomato-broth base seasoned with ground cumin, chili powder, and smoked paprika. A squeeze of fresh lime juice and a sprinkle of chopped cilantro bring a zesty brightness that perfectly balances the rich, smoky flavors. Ready in just 50 minutes, this soup is as easy to prepare as it is delicious. Serve with creamy avocado slices and crunchy tortilla chips for a satisfying, crowd-pleasing meal. Perfect for lovers of Mexican-inspired cuisine, this recipe offers both comfort and bold flavor in every bite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 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 large Red bell pepper, diced
• 1 large Green bell pepper, diced
• 2 medium Carrot, sliced
• 15 ounces Diced tomatoes (canned, with juices)
• 6 cups Chicken broth
• 15 ounces Black beans (canned, rinsed and drained)
• 1 cup Frozen corn kernels
• 2 teaspoons Ground cumin
• 1.5 teaspoons Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh cilantro, chopped
• 2 tablespoons Fresh lime juice
• 1 large Avocado, sliced (optional, for serving)
• 2 cups Tortilla chips (optional, for serving)

Directions

Step 1

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

Step 2

Season the chicken thighs with salt and pepper, then add them to the pot. Sear for 4–5 minutes on each side until golden brown. Remove from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 3–4 minutes until soft.

Step 4

Add the minced garlic, red bell pepper, green bell pepper, and carrots. Cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the ground cumin, chili powder, smoked paprika, and a pinch more salt. Cook for 1–2 minutes to toast the spices.

Step 6

Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits.

Step 7

Return the seared chicken thighs to the pot. Cover and simmer for 20 minutes on low heat.

Step 8

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

Step 9

Stir in the black beans, frozen corn, fresh cilantro, and lime juice. Allow to simmer for 5 more minutes.

Step 10

Taste and adjust seasoning with more salt or pepper if necessary.

Step 11

Serve hot, garnished with avocado slices and tortilla chips on the side, if desired. Enjoy!

Nutrition Facts

Serving size	(4404.4g)

Amount per serving	% Daily Value*
Calories	4130.0

Total Fat 196.8g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 8997.3mg	0%
Total Carbohydrate 360.3g	0%
Dietary Fiber 75.4g	0%
Total Sugars 55.5g
Protein 262.6g	0%

Vitamin D 47.6IU	0%
Calcium 844.4mg	0%
Iron 31.3mg	0%
Potassium 8148.1mg	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: 41.6%

Protein: 24.6%

Carbs: 33.8%