An easy, hearty and nutritious soup packed full of chicken, vegetables, black beans and southwestern seasonings.
Prep Time 5 minutesminutes
Cook Time 27 minutesminutes
Total Time 32 minutesminutes
Servings 6
Ingredients
1tablespoonolive oil
1cupchopped yellow onion
1cupchopped green bell pepperabout 1 medium pepper
1tablespoonminced fresh garlic
2 ½teaspoonschili powder
1teaspoonground cumin
1(28 ounce)can diced tomatoes undrained
6cupschicken broth
1(15 ounce)can black beansrinsed and drained
2cupsfrozen corn kernels
3cupsfully cooked shredded chicken
Salt and black pepperto taste
4cupstightly packed chopped fresh kale
Lime juicedesired amount for topping
Fresh chopped cilantrofor garnish
Instructions
Heat olive oil over medium heat in a dutch oven or soup pot. Add onions and bell pepper. Cook for approximately 6 minutes, or until vegetables are softened, stirring frequently. Add garlic and cook an an additional 30 seconds, or until fragrant.
Add chili powder, cumin, tomatoes with juices, chicken broth, black beans, corn and chicken. Season with desired amounts of salt and pepper. Stir to combine. Increase heat to medium high and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
Add chopped kale, stir to combine and cook for an additional 5 minutes, or until kale is tender.
Top with desired amount of lime juice and fresh chopped cilantro when serving.