When I crave a bowl of comfort with a spicy twist, I turn to my Chicken Baja Soup recipe. This vibrant, flavor-packed soup combines tender chicken, fresh vegetables, and zesty spices, transporting me straight to the sunny shores of Baja California.
It’s a perfect balance of warmth and zest, making it a standout dish for any occasion. Whether you’re looking to spice up your weeknight dinners or impress guests at a gathering, Chicken Baja Soup is a deliciously satisfying choice that never fails to deliver.
How To Add Raw Chicken To Soup?
To add raw chicken to soup, start by ensuring your chicken is boneless and cut into bite-sized pieces. Season it lightly with salt and pepper. Heat olive oil in a pot over medium heat. Add the chicken pieces and cook until they are no longer pink, stirring occasionally.
This takes about 5-7 minutes. Once the chicken is cooked through, you can continue adding other ingredients to your soup, such as vegetables and broth. Let the soup simmer until everything is tender and flavors meld together. Adjust seasoning to taste and serve hot.
How To Make Chicken Baja Soup?
Recipe Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Yield: 6 servings
Equipment Needed
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, canned, or frozen)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
1. Sauté The Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic, red and green bell peppers, and jalapeño. Cook for another 3-4 minutes until the vegetables soften.
2. Add The Spices
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to become fragrant.
3. Combine The Base Ingredients
Pour in the chicken broth and add the diced tomatoes and black beans. Stir well to combine. Bring the mixture to a simmer and cook for 10 minutes.
4. Add The Chicken And Corn
Stir in the shredded chicken and corn kernels. Continue to simmer for another 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Final Touches
Just before serving, stir in the chopped cilantro and lime juice. Give the soup a final taste and adjust seasoning if needed.
Nutrition Facts Of Chicken Baja Soup
- Calories: 250
- Protein: 20 g
- Carbohydrates: 25 g
- Fat: 8 g
- Fiber: 6 g
- Sodium: 600 mg
Serving Suggestions Of Chicken Baja Soup
I love serving this Chicken Baja Soup with a side of warm, crusty bread or a handful of tortilla chips. A dollop of sour cream and a sprinkle of shredded cheese on top make it even more delightful. If you want a bit more heat, add a few slices of fresh jalapeño or a dash of hot sauce.
Tips And Variations Of Chicken Baja Soup
Vegetarian Option: Skip the chicken and use vegetable broth. Add more beans or tofu for protein.
Spice Level: Adjust the amount of jalapeño and chili powder to your taste.
Additional Toppings: Avocado slices, chopped green onions, or a handful of crushed tortilla chips add great texture and flavor.
Make Ahead: This soup stores well in the refrigerator for up to 3 days. The flavors only get better with time.
Health Benefits Of Chicken Baja Soup
Chicken Baja Soup is a great source of lean protein and fiber, which can help keep you full and satisfied. The vegetables and beans provide essential vitamins and minerals, while the spices add antioxidants. It’s a nutritious and delicious way to enjoy a comforting meal.
Special Note
One of the best things about this soup is its versatility. You can easily adapt it to suit your preferences or what you have on hand. Don’t be afraid to experiment and make it your own!
What Part Of Chicken Is Best For Soup?
For my soup recipes, I find chicken thighs work best. They have more flavor than chicken breasts. Thighs stay tender when simmered. They add richness to the broth. This makes the soup more flavorful overall.
Is It Safe To Boil Chicken In Soup?
Yes, it is safe to boil chicken in soup. Boiling chicken helps cook it thoroughly. It adds flavor to the soup broth.
Ensure chicken reaches a safe internal temperature. Check with a meat thermometer if unsure. Avoid undercooking to prevent foodborne illness. Enjoy your homemade chicken soup!
How To Make Chicken More Tender In Soup?
Marinating the chicken beforehand for at least 30 minutes. Slicing the chicken into thin, uniform pieces.
Cooking the chicken gently over medium heat until just cooked through. Adding acidic ingredients like lemon juice or vinegar to the broth. Avoiding overcooking the chicken to maintain its tenderness.
Conclusion
As I conclude this journey through the vibrant flavors of Chicken Baja Soup, I’m reminded of how a single bowl can transport us to the sunny coastlines of Baja California.
With its robust blend of tender chicken, hearty vegetables, and zesty spices, this soup embodies both comfort and adventure. Whether enjoyed on a cool evening or shared with loved ones around the table, every spoonful is a celebration of fresh ingredients and bold flavors.
I hope this recipe brings as much joy to your kitchen as it does to mine. Here’s to savoring the essence of Baja in every satisfying bite!
Chicken Baja Soup
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients Â
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
2 cups cooked chicken, shredded
1 cup corn kernels (fresh, canned, or frozen)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
InstructionsÂ
Sauté The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic, red and green bell peppers, and jalapeño. Cook for another 3-4 minutes until the vegetables soften.
Add The Spices
- Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to become fragrant.
Combine The Base Ingredients
- Pour in the chicken broth and add the diced tomatoes and black beans. Stir well to combine. Bring the mixture to a simmer and cook for 10 minutes.
Add The Chicken And Corn
- Stir in the shredded chicken and corn kernels. Continue to simmer for another 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Final Touches
- Just before serving, stir in the chopped cilantro and lime juice. Give the soup a final taste and adjust seasoning if needed.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.