Chicken Baja Soup
Equipment
- 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
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
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!