Southwest Chicken and Bean Soup
Ready In: 25 mins
Serves: 4
Ingredients
- 1 teaspoon canola oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- stock
- 1 (14 1/2ounce) can diced tomatoes (use a product with green chiles if you like a spicier experience)
- 2 bell peppers, diced (any colors you prefer)
- 12 ounces boneless raw chicken, finely chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
Directions
- Heat oil in a soup pot over medium heat, add the onion through cumin and cook until the onion is softened, about 5 minutes.
- Add the broth, tomatoes, peppers, and beans and bring to a boil.Reduce the heat to a simmer and add the chicken. Cook, stirring frequently, for about 8 minutes, or until the chicken is no longer pink inside. Add the cilantro and lime juice before serving.
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