Spicy Mexican Chicken Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 tbsp extra virgin olive oil or avocado oil

1 onion (finely diced)

3 garlic cloves (minced)

1 jalapeño pepper or serrano pepper (minced)

1 lb chicken breast

1 red bell pepper (diced)

1 15 ounce-can black beans

1 15 ounce-can corn

2 cups chicken broth

2 cups tomato passata

2 tsp chili powder

1 tsp paprika powder

½ tsp ground cumin

½ tsp curry powder

salt and pepper (to taste)

toppings, e.g. fresh cilantro, avocado, shredded cheese, tortilla chips, lime wedges for serving (optional)

Directions

Preheat the oil in a pot over medium heat. Then, sauté the onion, garlic and jalapeño pepper until the onion is translucent.

Add the remaining ingredients to the pot. Bring the soup to a boil, then reduce the heat, cover the pot and let the soup simmer for 25 minutes.

Next, take the chicken breast out of the pot and shred it using two forks. Add the shredded chicken back to the pot.

Add more spices if needed. Serve with your favorite toppings and lime wedges. Enjoy!

Nutrition

• Calories: 441 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 590 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 14 g
• Total Sugars: 8 g
• Protein: 39 g