Ingredients
Method
- Heat 2 teaspoons of olive oil in a large pot over medium heat.
- Add the finely chopped yellow onion and chopped red bell pepper, season with salt and pepper, and cook for 3-5 minutes or until just softened.
- Stir in the drained and rinsed black beans, undrained canned tomatoes with green chilies, frozen corn, tomato sauce, cooked chicken, and taco seasoning.
- Pour in the chicken broth and bring the mixture to a simmer. Cook for 15 minutes, then taste and adjust seasoning with additional salt and pepper if needed.
- Serve the soup immediately, garnished with fresh cilantro, a dollop of sour cream, and sliced avocado if desired.
Notes
- For extra depth of flavor, lightly char your bell pepper before chopping. This adds a smoky note that enhances the soup's profile.
- If your soup tastes a bit flat, add a squeeze of fresh lime juice at the end; it brightens all the flavors.
- Store leftover Mexican Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 2 months; thaw overnight and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your soup tastes a bit flat, add a squeeze of fresh lime juice at the end; it brightens all the flavors.
- Store leftover Mexican Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 2 months; thaw overnight and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.