Tex-Mex Chicken Soup is chockful of flavor and a feast for the eyes as well with chunks of colorful tomato, black beans, corn, and cilantro.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 3 cups shredded rotisserie chicken
- 2 cups frozen whole-kernel corn
- 4 cups lower-sodium chicken broth
- 2 large tomatoes, chopped
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 3 ounces queso fresco, crumbled
- 8 lime wedges
How to Make It
Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.
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CookL:JG
