Tex-Mex Chicken & Black Bean Soup
Tex-Mex Chicken & Black Bean Soup is a hearty, mildly spicy soup featuring chicken, black beans, fire-roasted tomatoes, bell pepper, onion, garlic, and smoky Tex-Mex spices such as chili powder, cumin, coriander, and paprika. It’s typically simmered until the chicken is tender and the flavors meld, then served with toppings like avocado, cilantro, shredded cheese, lime, or tortilla strips.
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Ingredients
Tex-Mex Seasoning Mix
- ¼ cup chili powder
- 2 tbsp ground cumin
- 2 tsp ground coriander
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 1 tsp fine sea salt
- ½ tsp black pepper
Base Ingredients
- 2 tbsp extra virgin olive oil divided
- 2-3 large cloves garlic finely chopped
- ½ medium white onion diced
- 1 medium red bell pepper diced
- Sea salt and black pepper to taste
- 1 14-oz. can diced fire-roasted tomatoes with green chilies with liquid
- 1 15-oz. can black beans drained and rinsed
- 2 whole bay leaves
- 3½ cups chicken broth preferably organic
- 1 lbs. chicken breasts boneless, skinless
- 1 cup sweet corn kernels
- 3 tbsp fresh lime juice
To Serve
- 1 large avocado diced
- fresh cilantro chopped
- 1 large lime cut into wedges
Instructions
- To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.
- Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.
- Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.
- Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
- Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 330kcal (17%)Carbohydrates: 25g (8%)Protein: 25g (50%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 61mg (20%)Sodium: 1386mg (60%)Potassium: 1049mg (30%)Fiber: 10g (42%)Sugar: 5g (6%)Vitamin A: 4885IU (98%)Vitamin C: 46mg (56%)Calcium: 104mg (10%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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