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Jalapeño Lime Chicken Soup

A hearty and zesty soup combining lime, jalapeños, and tender chicken, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 pieces jalapeños, seeded and diced adjust for spice level
  • 1 pound boneless, skinless chicken breast, diced
  • 6 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 pieces limes, juiced
  • Salt and pepper to taste
For garnishing
  • Fresh cilantro for garnish
  • Tortilla strips optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add diced onion and sauté until translucent, about 4-5 minutes.
  3. Stir in minced garlic and diced jalapeños, cooking for another 2 minutes until fragrant.
Cooking
  1. Add the diced chicken to the pot, seasoning with salt and pepper.
  2. Cook for about 5-7 minutes or until the chicken is browned.
  3. Pour in the chicken broth, black beans, and corn.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing all the flavors to meld together.
Finishing Touches
  1. Just before serving, stir in the lime juice and adjust seasoning if needed.
  2. Ladle the soup into bowls, garnish with fresh cilantro, and top with crispy tortilla strips if desired.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months. Reheat on the stove and add a splash of chicken broth or water if needed.