Description
A thick, creamy, and flavorful Tex-Mex soup made with shredded chicken, beans, fire-roasted tomatoes, and corn. This one-pot meal is easy to make on the stovetop, slow cooker, or Instant Pot. Perfect for meal prep, weeknight dinners, or cozy nights at home.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 (15-oz) can fire-roasted diced tomatoes
- 1 (6-oz) can tomato paste
- 4 cups low-sodium chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 ½ cups corn (fresh, frozen, or canned)
- 3 cups cooked shredded chicken
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat oil in a pot over medium heat. Sauté onion, bell pepper, and garlic for 5 minutes.
- Add seasonings: Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute.
- Build the soup base: Add fire-roasted tomatoes, tomato paste, and broth. Bring to a boil, then simmer for 10-15 minutes.
- Blend for creaminess (optional): Use an immersion blender to blend part of the soup.
- Add protein and final ingredients: Stir in black beans, kidney beans, corn, and shredded chicken. Simmer for another 5-10 minutes.
- Serve: Ladle into bowls and top with cheese, avocado, cilantro, lime wedges, and tortilla chips.
Notes
- For a spicier version, add jalapeños or chipotle powder.
- Use rotisserie chicken for a quick shortcut.
- Store leftovers in the fridge for up to 5 days or freeze for 3-4 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: Tex-Mex, Mexican-Inspired