Description
A hearty and flavorful spicy chicken and bean soup that’s perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow or white onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- ½ teaspoon sugar
- 1 can (10-ounce) tomatoes with green chiles, Rotel, or a similar brand
- 6 cups chicken broth
- 2 cans (15-ounce each) navy beans, rinsed and drained, divided
- 1 can (15-ounce) black beans, rinsed and drained
- 1 can (15-ounce) yellow corn, rinsed and drained
- 4 cups shredded chicken
- ½ cup heavy cream
- ¼ cup sour cream
- Juice of one lime
- Fresh cilantro
- Crispy tortilla strips
- Sliced jalapenos
- Lime wedges
Instructions
- Heat a large soup pot over low heat. Melt the butter and saute the onion, red bell pepper, and garlic until translucent, which should take about 5 minutes.
- Stir in the undrained can of tomatoes with green chiles. Next, add salt, chili powder, cumin, paprika, cayenne pepper, and sugar. Then add in the chicken broth and stir.
- Drain and rinse the 2 cans of navy beans, 1 can of black beans, and the canned corn. Set one can of navy beans aside for now. Mix in the other can of navy beans, black beans, and corn and stir.
- Add in the leftover shredded chicken and stir everything together.
- Increase to medium heat and bring the soup to a boil. Then reduce the heat to low and let the pot of soup simmer for 30 minutes.
- Put the reserved can of navy beans in a bowl and mash them to make them thick and mushy. A fork or potato masher works great for this.
- After the simmering time, add the pureed beans to the pot and stir.
- Put the sour cream in a bowl and add some hot soup broth. Whisk to combine. Then add the mixture to the soup pot along with the cream and fresh lime juice.
- Serve garnished with crispy tortilla strips and cilantro. Add some jalapeno slices and lime wedges if you like.
Notes
- This soup can be customized with your choice of toppings.
- For a milder version, reduce the amount of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg