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–+ servings

Mexican Chicken and Black Bean Soup with Lime

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound boneless skinless chicken breast, cut into bite-size pieces
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste
  • Lime wedges for serving

fremgangsmåte
 

  • Heat a large pot over medium heat and add the chicken pieces. Cook until lightly browned on all sides, about 5 minutes, then remove the chicken to a plate.
  • Add the onion, red bell pepper, and garlic to the same pot. Cook until the vegetables soften, about 4 minutes.
  • Stir in the cumin, chili powder, and oregano. Cook for 1 minute until the spices smell fragrant.
  • Return the chicken to the pot. Add the chicken broth and diced tomatoes with their juice. Bring the mixture to a simmer.
  • Cover and cook for 15 minutes until the chicken is cooked through.
  • Stir in the black beans and lime juice. Simmer uncovered for 5 more minutes. Season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with chopped cilantro. Serve with lime wedges on the side.

merknader

If you prefer a thicker broth, mash a few black beans against the side of the pot before adding the lime juice. Leftovers store well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture. For a milder version, reduce the chili powder by half.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon, Ladle