Southwest Chicken Soup Flavorful and Easy Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 can diced tomatoes with green chilies
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• to taste salt and pepper
• 1 lime Juice of
• to taste Fresh cilantro, chopped (for garnish)
• to taste Avocado slices (for topping)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add onions and garlic. Sauté for 2-3 minutes until onions are translucent.
3. Stir in the diced red and yellow bell peppers, cooking for an additional 4 minutes until softened.
4. Return the cooked chicken to the pot and add in the black beans, corn, diced tomatoes (with their juice), and chicken broth.
5. Season the soup with cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine all ingredients.
6. Bring the soup to a gentle boil, then reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
7. Just before serving, stir in the lime juice for a fresh zing.
8. Ladle the soup into bowls and garnish with fresh cilantro and avocado slices.