South of the Border Chicken Soup

Warm up your taste buds with a comforting bowl of South of the Border Chicken Soup, a vibrant medley of bold spices, tender shredded chicken, and hearty ingredients like black beans, corn, and red bell peppers. Infused with the smoky depth of paprika and chili powder, each spoonful delivers the zesty kick of fresh lime juice and jalapeño, balanced by the savory richness of chicken broth. This simple, one-pot soup is ready in just 45 minutes, making it a perfect weeknight dinner or meal prep option. Top it off with crunchy tortilla chips, creamy avocado, melty cheddar cheese, and a dollop of tangy sour cream for the ultimate Tex-Mex-inspired experience! Perfect for those craving a quick and delicious southwestern-inspired dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 red bell pepper, diced
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 14.5 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 1 cup frozen corn
• 6 cups chicken broth
• 2 tablespoons lime juice, freshly squeezed
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup tortilla chips, for serving
• 0.5 cup shredded cheddar cheese, for topping
• 0.25 cup sour cream, for topping
• 1 avocado, diced, for topping

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, garlic, jalapeño, and red bell pepper. Sauté for 5 minutes, or until the vegetables are softened.

Step 3

Stir in the cumin, chili powder, and smoked paprika, and cook for 1 additional minute to toast the spices.

Step 4

Add the chicken breasts to the pot, along with the chicken broth and canned diced tomatoes (with their juices). Bring the mixture to a boil.

Step 5

Reduce the heat to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked and tender.

Step 6

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

Step 7

Stir in the black beans, corn, lime juice, cilantro, salt, and black pepper. Simmer for an additional 5 minutes to heat through and blend the flavors.

Step 8

Taste and adjust seasonings as needed.

Step 9

Ladle the soup into bowls and garnish with tortilla chips, shredded cheddar cheese, sour cream, and diced avocado as desired.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(3718.5g)

Amount per serving	% Daily Value*
Calories	2680.9

Total Fat 114.5g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 483.8mg	0%
Sodium 8068.9mg	0%
Total Carbohydrate 202.1g	0%
Dietary Fiber 57.1g	0%
Total Sugars 37.9g
Protein 223.1g	0%

Vitamin D 16.5IU	0%
Calcium 1158.3mg	0%
Iron 29.3mg	0%
Potassium 6119.1mg	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: 37.7%

Protein: 32.7%

Carbs: 29.6%